Am I the only person who didn’t know that mashing up soft silken tofu, then adding salt and agave nectar makes a darn good breakfast yogurt-like thing? I think I might add some almond milk to thin it out a little, but it was so good with my fresh cantaloupe and strawberries this morning! No picture (I’m at work) but here’s what I did:
1 block of soft silken tofu (16 ounces I believe)
1 tablespoon agave nectar
1/2 teaspoon salt, or to taste
Mash everything together with a fork. Eat with fruit!
I found that making this in an empty yogurt container was incredibly convenient. I didn’t even have to wash a mixing bowl!
I’m going to experiment with adding almond milk when I get home later.
Stay tuned for a strawberry salad post. It was so delicious – I’m having the leftovers for lunch today.
Unfortunately, Bobby has fallen ill and won’t be visiting this weekend. So I’ll be making more dinners than I’d planned on… But luckily I bought some extra veggies at Marina and I have enough to throw some things together.