salad and tofu

Meal: salad topped with tofu
Prep time: less than 30 minutes
Cost per person: Hard to estimate. The tofu was $2.19 for the block, and we used about half the block (the other half will made lunch for me today and tomorrow). The lettuce was $2.50 a head and we used a little over half. The green pepper was 50 cents. I think the cucumbers were 50 cents apiece, and we used about half of one. The big bag of carrots we bought ages ago, so I can’t remember how much they were, and other ingredients were party leftovers from the weekend. The marinade was purchased over a year ago.
Local ingredients: lettuce, green pepper, cucumber
Organic ingredients: carrots, tofu

The rule in our house is that we’re eating much less processed and prepackaged foods, but that anything that was purchased before we started eating this way is fair game - I’m not about to waste food. Which is how I found myself marinating a pound of tofu in Ken’s Steak House Herb and Garlic marinade last night. (The verdict? Tasted like bottle Italian dressing. It was all right, but I’ll be glad when the bottle is done.) It marinated for about an hour, and then went on the George Foreman for five minutes, and then on top of green salads. Quick, easy, tasty. This week’s tofu was “White Wave Extra Firm” which I like best of any we’ve tried so far; it really was firm, and had a good flavor and mouthfeel.