Today, I went grocery shopping and bought my usual 3 weeks worth of food. Luckily, I had a super assistant today helping me shop. My dad.
Dad always said, that when he retired, he would shop with me and learn some healthy cooking tips. He has since retired and is getting healthier by the day, and with all the food I buy at one time, I took him up on his offer to shop. Of course, finishing at lunch time, we came home ready to eat and have a great cup of coffee. While unloading 10 million reusable bags from the car, I also managed to make us a fabulous sandwich of hot Tofurky in gravy on Rye with horseradish sauce. We had a few baked chips on the side, and 1 each Vegan Chocolate Chip Cookie with coffee for dessert. I am totally in love with the new Starbuck’s K-cups. My favorite roast is the Verona. It is beyond fabulous, rich, dark, with a hint of cocoa finish. I LOVE it!
Anyway, lunch left me so stuffed, I had no room for a real dinner, and I don’t like to eat after 6:00pm, so I scouted around for an option. I noticed all the fruit in the fridge and thought that would be a nice cleanse, considering all the heavier meals I have been eating. When I make fruit salad, I have to get some protein in too, so, since I did not buy the ridiculously expensive and sugar packed soy yogurt at the store, I made my tofu cake batter topping.
The fruit salad for 3 big bowls:
- 1 small honey crisp apple, chopped
- 1 small granny smith apple, chopped
- 3 clementine's, peeled, sectioned, cut in half
- 2 kiwi peeled and chopped
- 1 pink grapefruit, peeled, sectioned, chopped
- 1 banana, peeled and sliced
Mix them all in a bowl.
For the Tofu Cake Batter Topping:
- 1 tub firm tofu, drained
- 3 scoops vanilla soy protein powder
- 1/4 cup light agave or organic sugar
- 3 tbsp. lemon juice
- 2 tsp. vanilla extract
- 1 tsp. lemon extract (if you like it lemony)
Blend all ingredients in the food processor until smooth and resembling cake batter.
Try not to eat it all in one sitting! It is so thick and rich you do not need a lot to give your fruit a creamy protein rich sinful topping. I did not have any real lemons, but when I do, I love putting the zest in here too.
I also sprinkle wheat germ and chia seeds on top for extra crunch and nutrition.