Crispy pan-fried tofu served over sautéed garlic scapes and shiitake (finished with local apple oregano vinegar) and garlic dijon mashed potatoes with “beefless” bouillon and mushroom herb gravy.

The photo doesn’t do it justice but it was really tasty. First time cooking with garlic scapes and I will definitely have to get more while they’re in season. Also I used the hot water brine method to dehydrate the tofu (see Rainbow Plant life for an example).