I envisioned this with black beans, but I didn’t have any on-hand, so the chickpeas I normally eat as a lunch side had to stand in. Beans are nice that way.
I wanted something spicy… So, I gathered the hot sauces in a semi-circle and doused everything that didn’t move, forgetting the red salsa I was thawing was already much too hot…
I thawed about half of a package of tofu, so that I could both make dinner and lunch for the next couple of days.
(For lunch lately, I eat a hummus wrap.)
- red bell pepper
- thawed tofu
glazed with a marinade of:
- 2 TBS coarse mustard
- 1/3 cup mushroom broth
- hot sauce (I used Cholula.)
- salt and pepper
- dash of Italian seasoning
at 400 for 30 minutes, turning and coating once.
This I let cool slightly and used a big piece of romaine as the vessel.
Luckily, I had some (hotass!) red salsa in the freezer from last week.
I added the cumin, lime, hot sauce spiced chickpeas I roasted in a pan the last few minutes of the tofu and vegetables cooking and Memorial Day dinner was had.
Hope you ate well, too!