Cruelty-free eating and cooking for one in the District of Columbia.
When I said I liked balsamic vinaigrette with crumbled tofu, I meant it. It is incredible — on sandwiches, hell – it’s even great by itself. Here’s a great rendition: Chiffonade some fresh basil and throw that in.
Then put it on some toasted flax seed bread, along with grilled zucchini, roasted red peppers, fresh tomato, fresh spinach, and “mozzarella”. Throw that on your George Foreman and yum!
Another gratuitous picture after the jump.
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Woohoo! Today I went with my good (vegan) friend, Miss Brittany Grow, to a wonderful little vegan deli in northwest DC. Pumpernickel’s is one of those quaint little family-owned delis in the middle of DC suburbia. However, they offer a ton of vegan and vegetarian selections. And we aren’t talking like salads or tomato and lettuce sandwiches. Take, for example, cute/happy Brittany and her excellent vegan reuben…
See more photos/the full vegan menu after the jump!
Eat crumbled tofu and balsamic vinaigrette. Eat it alone. Eat it on sandwiches. Eat it on salads.
Here’s a recipe for it in its simplest form.
Ingredients:
Some kind of roll (I use the prairie roll from Whole Foods.)
A few slices of extra-firm tofu, pressed
Your favorite Balsamic Vinaigrette (I like Newman’s Own.)
A few slices of avocado
A few slices of tomato
Salt & Freshly-ground pepper
Instructions:
1. Crumble the tofu in a small bowl, add a splash of Balsamic Vinaigrette & mix. (For a hot sandwich, saute it for a little while in a nonstick skillet.)
2. Slice the bottom off the roll you’re going to use & scoop out the inside part of the top.
3. Put the tofu in the hollowed roll, top with pepper. (For a hot sandwich, put it in the toaster oven until the top of the bread browns.)
4. Top with avocado and tomatoes and YUM! (Some salt helps, too.)
