I made some homemade harissa paste last week for my Halloween Buddha Bowl, so I've been trying to find fun ways to use it. There's a recipe in The No Meat Athlete Cookbook (I'm trying to work my way through cooking all of the recipes!) for Harissa Baked Tofu, a veganized version of the traditional Middle Eastern shakshuka breakfast. Traditional shakshuka is made with poached eggs, tomatoes, and peppers.
This vegan version is made with tofu in place of the eggs. The recipe calls for harissa seasoning, which I'd already used to make the paste, so I just subbed harissa paste for the tomato paste and left out the seasoning. It was perfectly spiced and great with toast for sopping up the juices.
Lunch today was Butternut Squash Soup with Soy Yogurt & Toasted Pumpkin Seeds, plus LuLu's Brioche on the side. The soup was from last Sunday's Vegan Soup Swap and lovingly made by Allie. Very good!
Last Friday was World Vegan Day, and Ben & Jerry's was giving out free non-dairy scoops! I needed to go out east for shopping anyway, so I stopped there first for a yummy free Coconut Almond Chip.
I also needed to eat some dinner out east before shopping, so I stopped at Chipotle cause it's cheap, healthy, and vegan-friendly. I got a Tofu Sofritas Burrito Bowl with brown rice, black beans, corn salsa, guac, pico, and lettuce. Hit the spot! I should eat at Chipotle more often.
And finally, here's a quick lunch from last weekend. Big Ass Salad with Sundried Tomato Cashew Ranch and Avocado Toast.