Dinner: Even Yummier than Usual
I wanted to share a picture of my dinner this evening, but the battery on my camera chose this moment to die. Plus, I was excited to begin eating my tasty meal.
Along side a half of a whole wheat pita pocket, toasted with margarine, I had a sauteed veggie medley and tofu crisps.
Into the oiled stir-fry pan went: onion, eggplant, zucchini, yellow squash, olives, red pepper, and portabello mushroom. Near the end I added sea salt, fresh cracked pepper, garlic, and Old Bay seasoning. (I grew up in Maryland where crabs run rampant. Yesterday, I passed a crab feast and was thus inspired to use some of the seasoning.)
While letting the seasons stew with the veggies, I began to heat some oil for the tofu. I sliced firm tofu into thin strips, and coated one side with the same four spices as used with the vegetables, plus a light sprinkling of bread crumbs. Into the oil, spice side down, went the tofu strips. Spices were added to the face-up side, then the tofu was flipped.
And that was my delicious meal, replete with healthy, vegan nutrition.
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