Today’s lunch was very simple. In addition to the sweet potato and tofu, I had some leftover crackers from the trip. The crackers were homemade from a caring lady. Did I eat something else? I’m not sure. Maybe I had another banana? Maybe not. I had papaya and oranges (tangerines) and long-an (one of my favorite fruits) for supper today. It was yummy and satisfying and I should hopefully sleep well tonight. I have been sleeping very well here.
I meant to share this recipe at least a few days ago, when it was still fresh in my mind. If the ingredients aren’t exact, it’s probably not too much of a problem (I hope.), as I’m a dump-and-pour kind of cook, anyway. You might like to make more than this small amount than we made. I thought maybe I should have made more, too. It was yummy! And this one’s made without nutritional yeast, and still delicious. You can add sautéed veggies to it, too. The directions also may not be exactly what I did (and are probably not), but these steps should work. You might like to sprinkle a little salt into your tofu before frying, too, or mix it all together and fry it, instead.