Low Bowl #19
Though this looks very Thanksgiving-like, it was just this past ordinary weekend in November when I made a butternut squash and cranberry casserole, some stovetop stuffing, tofu cutlets with gravy, and steamed green beans. We shouldn't reserve the best of our seasonal foods for specific holidays, I feel. For one thing, that means we don't get as many good things overall! The tofu is from Plantifully Based . Although the breading tuned out better than I'd anticipated--probably so golden in part because I was using whole wheat panko crumbs--I found that overall this was a pretty bland dish. It may be because I only had dried herbs. I don't know. The gravy was also just okay, but I figured it would be--it was just broth and flour boiled until thick. But the star here was never going to be tofu, anyway. Both the green beans and the stuffing were amazing. I do not know how or why I have fallen in love with steamed green beans, but hey, I will take it; they are delicious. A
