Ramen, Fancy Tofu, and a Big Ass Salad

Last Friday, Paul and I met up with my vegan pals Kenzie and Melissa (and her husband Anthony) at Good Fortune Co., my very favorite place in Memphis! This vegan-friendly ramen restaurant makes their noodles from scratch and always has a number of meat-free options that are clearly marked "vegan" on the menu. And the menu changes often, so I was excited to see a new vegan bowl — the Miso Fungi with mushroom scallops and a miso broth.

To start, I always order the Charred Edamame with chili-citrus salt because it is EVERYTHING!

Mabon — aka the Autumn Equinox — was last week, and I made Nut-Crusted Tofu from The No Meat Athlete Cookbook. The tofu is coated in ground pistachios, breadcrumbs, shallots, and lemon zest and baked in the oven. So good! I chose that recipe because the 2022 Sabbats Almanac had a recipe for hazelnut-crusted salmon for Mabon, and obviously, I couldn't make that. That book did include a recipe for a vegan Bean & Corn Salad so I made that, as well as some quinoa cooked in veggie broth.

Here's a big ole salad that I ate recently! Sometimes, I get a craving for the kind of salad that has every salad topping you can possibly find. I even made tofu "boiled eggs" by coating bits of plain air-fried tofu in black salt. I used the Simple Truth spicy vegan ranch for a dressing. Found that on markdown for 99 cents, and it's good!