Thai salad
I had the dregs of an inadequately stirred jar of peanut butter staring at me. I poured in some rice vinegar, a bit of asian red chili sauce, some ginger, and sugar, and then shook it, scraped, and shook some more.
I pressed 1/4 block of tofu leftover from a scramble, cut it into little triangles, put it on a bed of lettuce, added a handful of shredded carrot and red cabbage, some chopped mint from the garden, and some "Just Roasted Garlic" for a bit of crunch, then drizzled it with the dressing. Oh, YUM!!!
I pressed 1/4 block of tofu leftover from a scramble, cut it into little triangles, put it on a bed of lettuce, added a handful of shredded carrot and red cabbage, some chopped mint from the garden, and some "Just Roasted Garlic" for a bit of crunch, then drizzled it with the dressing. Oh, YUM!!!