In which there’s yum.
So today I made pinto beans, brown rice, enchilada sauce, salad, and spicy crumbled tofu, and here it all is assembled into a meal on a plate.
Electric pressure cookers are amazing for making beans and brown rice, by the way. You can do beans from dry in 35 minutes and brown rice in 20. It’s freakin’ amazing.
It turns out that spicy crumbled tofu is pretty decent in enchiladas. The texture is a’ight.
I made some to use as taco filling, you know, like, tofu taco filling or whatever, one time, but it turns out that it sucks in tacos. And so it was leftover, and I had enchilada sauce and not much cheese, so I was, like, what the hell, and I put it in an enchilada, and it was totally edible.
I mean, cheese ‘n’ onion enchiladas are the best, obviously, but this is totally a decent way to use up the rest of the tofu you bought for stir fry. You just crumble it into a pan with some olive oil, and stir in a bunch of the same sorts of spices and herbs you’d use for taco meat, like cumin and oregano and such, and fry it until most of the moisture is gone, and roll it into a tortilla, drown it in chili gravy and top it with some grated cheese, and there you go!
So that’s what I made today.
Oh, and the bed. I also made the bed.