Remember way back when I posted about my visit to Nashville’s Wild Cow? I keep thinking about that. We ate there three times in March and were about 95% (or more) sure that we were moving to Nashville. Now, everything is up in the air. Everything.
No matter where I live, though, I can create good beans and greens at home. The buffalo tofu is a nod to them, though.
I dry-fried my tofu as I learned from It Ain’t Meat, Babe (basically taking out any remaining water in pressed tofu) and then doused it in Frank’s Red Hot and a little Earth Balance. Not pictured – I made some ranch-style dressing from Vegenaise, onion powder, and garlic powder, thinned with some water. I’m still looking for my go-to ranch recipe. It seems like all the ones I find online call for a million ingredients. I’m not up for that. I just need a little something for my tomatoes and hot sauce.
I started with brown rice, spicy kale (made with veggie broth and red pepper flakes), black eyed peas, and the tofu. Although this was another time I didn’t remember to make my peas with garam masala, these leftovers won’t last too long.
Looking at this cube reminds of a so-called news story I heard a long time ago – does anybody else love tofu? You can’t say so on your license plate in Colorado! Um, the kale was my favorite part of this plate. Or the black-eyeds.