This means lots of salads. Fortunately, salads are basically just a bunch of crap thrown on a bed of lettuce with some dressing. Even I can make them. In fact, I invented one. If you were to make this salad at the Whole Foods salad bar, it would cost you $478. However, if you just bought the same ingredients at Whole Foods and assembled them yourself at home, it's more like $25 for a week of lunches. Capitalism, amirite?
Anywho, I used tofu as the main source of protein for this salad. Tofu is just like real food but it's vegan. It also takes on the flavor of whatever you're making, so it works well with basically any kind of dish. Tofu is a high self-monitor food for all you Psych101 enthusiasts our there. You can also fry it. To fry tofu, just put it on a hot pan for a while:
Later, flip it:
And that's fried tofu!
Next, add a bunch of veggies and stuff:
What a poorly staged picture! (I also added black beans, which I don't think are a "vegetable," per se). But you can still put them in a salad.
Add all the ingredients in a bowl:
Except, if you add all the ingredients as you finish frying/chopping/dumping them out of the can, as I did here, you end up with all the ingredients layered on top of each other, which makes it really hard to get the ingredients on the bottom out when trying to dig them out and put them on the lettuce. I've seen it a hundred times. Many ingredients were spilled. So, I initiated a sophisticated "dump-the-ingredients-into-a-different-bowl-and-then-back-into-the-main-bowl-a-few-times operation, and the results were spectacular:
You can see the ingredients in the picture, but since no food blog (even a crappy food blog like this one) is complete without a recipe, here you go:
- 1 red pepper, roughly chopped;
- 1 handful of shredded carrots, bought in a bag already shredded;
- 1 can of corn, drained;
- 1 can of black beans, drained;
- 1 bunch of cilantro, roughly chopped;
- 1 cucumber, peeled and cut into those little circles cucumbers are always cut into for salads;
- 1 package of tofu, fried and roughly chopped.
(I am a big proponent of the "rough chop" because it's the easiest for people who suck at cooking to pull off)
- 1/2 cup olive oil;
- 2/3 cup balsamic vinaigrette;
- some honey;
- some garlic;
- some mustard; and
- whisk everything.
(really, you can't go too wrong here as long as you keep the oil/balsamic amounts to "significant percentages of cups" and the honey/garlic/mustard amounts to "about a large spoonful")
It's just that easy! I feel like I should name this salad since I invented it. However, as there is nothing particularly inventive about this salad, and also because I found the balsamic vinaigrette recipe online and didn't really "invent" it, I think I will pass.