While I was in Jonesboro, I stopped by my parents' house. They were out of town, but my dad left me some treats — homemade wine, his vegan chex mix, his homemade salsa, and some smoked tofu! He marinated all of the tofu and then used BBQ dry rub of half of it. I had that BBQ tofu on a sandwich yesterday with red cabbage slaw and extra Trader Joe's Carolina Gold cue sauce.
I used some of the non-BBQ smoked tofu to make a Savory Oat Bowl with nooch and dukkah. The smoked tofu has a very bacon-y flavor, so it was perfect here.
Here's a random Sunday morning breakfast of Avocado Toast & Scrambled Vegan Egg.
I made the Lemony Steamed Kale with Olives from the No Meat Athlete Cookbook last week to eat as a side dish. But I had some leftover that I used as the foundation for a Kale Salad with lots of veggies, beans, and seeds. Very good!
And finally, we'll end with another Oatmeal Bowl (with berries, banana, and seeds). I love how this bowl has so much fruit that you can't even see the oats!