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 again in winter!

The kale and mashed potatoes were both good; I have little to say about that. Who doesn't love a mashed potato, really?