I recently saw a super delicious looking recipe on GirlyGirl Army and was set to make it for dinner: Roasted Beet, Sweet Tofu Ricotta, and Horseradish Sandwich. Unfortunately, when I got home, I realized my beets were past their prime. Since I still had a taste for the tofu ricotta, I improvised and used a portobello mushroom. I’d still suggest trying the actual recipe as I still plan to do, but my sandwich ended up being rather delicious as well!
I put a little olive oil and balsamic vinegar on a portobello mushroom and put it under the broiler. While that was going I quickly made the tofu ricotta (I even added fresh basil) and toasted my bread. When assembling I also threw on some romaine. Along with a side of left over risotto from the other night it was a quick and easy dinner. Thanks to GirlieGirl Army for the inspiration!
