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.
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.
UPDATE: We spent about $100 between our wholesale club and the other grocery story (we went to both this week due to sales on key items). So, we're at $130 for the week, $30 over our weekly budget of $100. But, I think that will last us through the end of the month. And, we're still under budget for the month ($400 budget, $330 actual).