Dinner Plate #83
Now we're getting somewhere! (Or at least I got somewhere on one day. Let's not overpromise things to ourselves.) Here we have mashed potatoes, baked crispy tofu (recipe from Eat Plant-Based ), roasted frozen cauliflower (recipe from The Full Helping ), and garlic-sauteed baby kale. I'd never tried baby kale before; it tastes of kale, unsurprisingly. I'm glad I tried it! Although Wegmans was out of tofu, I did have one block I'd nearly forgotten in my freezer, which was perfect for this. The recipe has pros and cons. It's oil free, which in this economy is a welcome relief, and it tasted amazing. However, the breading did stick to the parchment paper I baked it on, so this is less coated than topped, I guess. And the gravy just wasn't right . It wasn't awful, but I found I preferred the leftovers of this without gravy. Summer is coming and I'll be roasting fewer veggies in the oven, but I loved this cauliflower, and I'm very likely to make it a...
