Lunches on Friday almost always turn into big bowls of “use everything left in the fridge.”
Which is just what today’s lunch was!
I don’t know if I can quite call it a “salad” because the lettuce was a little low…
But whatever it is…it was most definitely delicious.
Into the bowl went:
- Spring mix
- Shredded carrots
- 1/4 avocado
- Baked tofu (Extra firm tofu, pressed, sliced into quarters then topped with olive oil + salt and baked on each side 10 – 12 minutes on 425 degrees)
- Onions
Topped with Annie’s Balsamic Vinaigrette
A pear on the side!
And more studying to help with digestion
Garbage bowl salads seem to be the theme for dinner lately, easy-peasy and yet so tasty! Anything and everything you want all tossed into one bowl 🙂
Yup – exactly!
I actually think the salads that involve cleaning out the fridge are the best. It’s like having a little bit of your favorites in every bite!
Exactly! 🙂
I’d definitely call that a salad. A delicious and nutritious salad. 🙂
🙂 That it was!
Friday night dinners are like that too — clean out the produce drawer and make a stir fry (stir-Fridays). 😉 Nice tip on baking the tofu. So simple!
Totally – and so delicious too! 🙂
I want to like tofu but can’t get past the texture. Any advice for me?
Bake it. And more specifically bake it in small cubes. Each cube will take on a more palatable texture. So rather than cutting it into the blocks like I do, buy either the pre-cubed tofu or just cut it into small cubes. Then add it to stir-fy with rice or pasta with lots of veggies 🙂