July 2, 2012
I made some tofu lettuce wraps for dinner, along with baked portobello caps and spinach salad.
The lettuce wraps were made using Nasoya super firm organic sprouted tofu, which I think holds its shape better than other brands. I cut it into tiny squares and chopped some carrots and water chestnuts to go in there. I used Bragg’s, rice vinegar, Hoisin sauce, and five spice to season it, and it was a success!
The salad was baby spinach, with celery, strawberries, avocado, and mango vinegar.
Now it’s time to blend up a frozen banana with some more of those strawberries for dessert. Bye!
