OK, I’m still getting out the rubber gloves, but I’m actually doing so much better on leftovers. We’ve been eating at home a lot more, using up leftovers in lunches and snacks. And I’ve been halving and quartering recipes. Plus, we were snowed in for a week, so we pretty much had to eat what we had on-hand. But, I do still have some of the tuna-style baked tofu leftover from Monday’s paninis.
Tuna Salad Sandwiches
4 C diced cooked “tuna-style” lemon-basil baked tofu (find the recipe here)
1/2 onion, finely diced and sauteed until translucent and browned at edges
1/4 C chopped fresh basil leaves (optional)
1/4 C slivered almonds
1/2 C sour cream
1/2 C mayonnaise
1 1/2 tsp. pickle juice or 1 Tbsp. diced pickles (optional)
salt and pepper, to taste
In a medium bowl, combine tofu, onion, basil and almonds. In a small bowl, combine sour cream, mayonnaise, pickles or pickle juice, salt, and pepper. Add to tofu mixture, tossing gently to coat. Cover and chill.
Tip: Use an ice cream scoop to scoop salad mixture onto one slice of toasted bread, top with another slice.
I left out the extra basil, as the lemon-basil tofu was plenty basily for me. I also left out the pickles, because some of the family is not fond of them. After taking a bite, I added the pickles into my sandwich (and I’m the one that’s not fond of them, ha!). They lend an extra bite and yummy vinegar flavor to the sandwich. I really liked this, it was easy and really good. It’s a healthier version of chicken or tuna salad, also. You may notice there’s no celery in my recipe, that’s because I’m allergic. Feel free to put the celery back in and leave out my onion substitution.
For $30, we bought:
two 24 oz. tubs of sour cream,
some jars of emergency baby food for the diaper bag (I make most of the baby food),
two 32 oz. bottles of coffee creamer,
1 quart half and half,
2 L cream soda,
1 pound egg noodles,
32 oz. plain yogurt,
5 pounds of potatoes and
1 head cabbage.
Here are the other blogs participating in Project: Food Budget.