I chose to make the Summer Fruit Trifle with our tofu meal since the whole meal had a very “summery” vibe. I think dessert was everyones favorite part! The only real reason the dessert was time consuming was because I had to bake an angel food cake first. Since it can be chilled, the dessert could be made first thing in the morning. This way the you don’t have to worry about making a cake while trying to cook dinner. I will definitely be making this dessert to take so summer bbq’s!
My 6 year old son has been asking me to make something with tofu for a few months now. He does not like most meats so meal time is very stressful. I bit the bullet and decided to try an easy recipe that I found, the Barbecue Tofu Sandwich. Since I am new to cooking with tofu I chose to read everyones comments, reviews, and suggestions. I made sure to follow some of those suggestions so that I did not get it wrong. I omitted the onions, of course, and added in some chopped mushrooms. I made sure to drain the tofu between paper towels and plates for 20-30 minutes. Then I sliced the tofu and placed it in the freezer for an hour. While cooking the tofu did fall apart and look a little more like scrambled egg whites. This was not discouraging because bbq sandwiches are usually made with shredded meat anyway, not meat slices. I put the tofu mixture on a bun with a tomato. The whole family enjoyed the end result. I would like to make a small note. 3 tbsp seemed to be too much oil. I would cut it down to 2 I think. I ended up dumping some of it out since I almost started a grease fire with 3!
The fresh tomato salad was our side of choice with the tofu sandwiches. I did change it up a bit. I left out the onions and bell peppers. The salad was pretty good but it had an unpleasant bite. I think that leaving out the garlic and substituting olive oil for the vinegar would have cut the bite out of it. It all really is a matter of personal taste. For us, the salad was too overpowering.