-Baked tofu (Process: ground up sunflower seeds, nutritional yeast, oregano, and salt and pepper in a food processor, then mixed with bread crumbs. Dipped the slices of tofu first in flour, then in soy milk, then in the mix and baked in the oven for about 20 minutes. During the last few minutes, I heated up some tomato sauce with a pinch of garlic powder, then added the tofu strips into the hot pan to soak up some of the sauce.)
-Return of the avocado spread on bread
-Lettuce for a touch of color. (My need for a color balance probably isn't natural.)
Tonight, I had my callbacks for Trainspotting. My ability to do a Scottish accent hasn't improved too much, and the other women writhed in pain a lot more than I did during a scene where they had been kicked in the vulva, but other than that, I think I could have done much worse. The thing is, I'm DYING to be onstage again. It's been so long and I'm a theater kid at heart.SO, I needed to face the evening packed with protein. As a last minute decision as the co-op, I picked out some sunflower seeds from the bulk bins. They're the perfect addition to the baked tofu. The real saving grace, and the solution to the "too dry" problem was the sauce. It added flavor and moisture without being messy or overpowering.
And I think avocado may be starting to rub off on me. Stockholm Syndrome.
The tofu technique is definitely a WILL REPEAT. The avocado spread, seems to have wormed its way into a similar standing.
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