Reminiscent of summer picnics
With the cooler weather last night, I had more of an urge to enter the kitchen. While making dinner, I decided to put together the tofu salad so that it could marinate all night and I could take it for lunch today.
- dijon mustard instead of stone-ground
- regular tofu instead of low-fat
- 1/2 a purple pepper instead of red
- a couple of dollops of veganaise instead of the flax seed mix
- used a garlic-infused white wine vinegar
This morning, I scooped it into a container for lunch and brought a foccacia bun. The smell, when I took the lid off the bowl, reminded me of picnic salads in the summer. Sadly, though, I have to be at work and not a picnic today.
I will add a short update after I have lunch with my opinion. I'm a little askeered of uncooked tofu, but I have a good feeling about this!
4.5 hours later:
The salad was mixed with some romaine in a bowl and spooned onto chunks of bread. Not bad at all. I'm not really used to creamy textures like this anymore, so I was a bit trepidatious... but I really enjoyed the flavours. It would be very, very good in a wrap with lots of lettuce, I think.