Pressed & shredded with whatever seasoning makes sense and baked (good for sandwiches). Torn into chunks, tossed with cornstarch and seasoning and airfried or in the oven until crispy. Torn into chunks, pan fried in a little oil (or nonstick) with dark soysauce and vegan worcestershire.
And this: https://cookingforpeanuts.com/tofu-sandwich-vegan-pastrami/
Oh and that’s all for firm or super firm tofu.
For medium, “egg” salad. For silken, at the bottom of a brothy bowl of soup.
Heading off to the sunset… Going rhe wrong way.
:(
I once had a performance review include a directive to fix my RFB because my boss found me intimidating. Smiling is performance for insecure men.
Why can’t i stop laughing lmao
If you click the link that takes you to reddit, there’s a comment in the thread that says something like “just like poly people are never the ones you want to sleep with.” It’s not in the screenshot.
What kind of veggies are you getting? I’ve learned for myself I am not reliable enough for things like spring lettuce. So I mostly eat more forgiving things.
Meal planning and prepping the week’s meals on the weekend helps a lot: I’m buying what I need and using it right away. Even if I don’t feel like cooking the whole thing, I’ll still process it (cutting it up or roasting, etc) so it’s ready to be cooked. I’m mucj more likely to eat what i planned if I don’t have to cook everyday. That being said, if I’m planning to have something later in the week that’s more delicate, i sometimes wait to get it.
Greens i try to process right away. Rinse, pull off stem (for kale) and spin in a salad spinner. Then store with something absorbant (paper towel, small rag). Cabbage doesn’t really need the spinner, but once I cut it up, I store it the same way.
Celery and herbs i store in water. Herbs upright in water and celery either the same way or cut up and submerged in water. You can do the same thing for carrots, but I usually cook my carrots anyway so it doesnt bother me if they go a little limp.
Then if stuff starts to go off, there’s options. Peppers starting to go squishy? Roast em. Tomatoes looking sad? Also, roast them. Pretty much everything can be salvaged by roasting or putting in a stew or soup as long as it’s not actually rotting.
If I’m really not going to use something for awile, I’ll freeze it. Most things should be blanched and then frozen. To avoid them freezing in a big ol chunk, freeze them flat on a baking tray first, then store in a bag.
And then I’ll also designate things for stock. Too much celery? Stock. Carrot lookong pathetic? Stock. Herbs going limp and slimy? Stock. I have a bag in my freezer as the designated stock bag. Once it’s full, it’s stock time.
I’m not personally a big pickler or canner, but I’ve dabbled and that’s kind of fun too.
So what I’m seeing is that I should put bread on my butter slice. And also eat more butter than beans.
Please add me!
Not to cry, “oh it’s AI” at everything, but if you zoom in to the picture (not screen shot) the dude in the denim shirt’s bag strap becomes one with the shirt and the gas prices in the back don’t make any sense (blurry, but the middle two look like they start with a 1-- highly doubt that’s the gas price in Florida).
I’ve never grilled them, now i definitely will.