Friday, May 22, 2009


(((This is a blog about cooking and eating in Austin, Texas (where I live), and wherever else I go.)))

Sometimes shortcut ingredients can be lifesavers. Or, at least dinnersavers.

I had a pack of White Wave Garlic and Herb Baked Tofu in the fridge. It's not something I normally buy, but decided to give it a try after finding it on sale.
With a giant head of red-leaf lettuce in the crisper, the tofu made a nice addition to a salad, providing flavor, texture and protein.

After adding a few sliced olives, dried cranberries and toasted almonds, dinner was prepared in under 10 minutes.

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