GF Cinnamon raisin bread with vegan butter, blueberries and a banana
Leftover garlic greens, tofu and polenta, carrots with almond butter and corn chips
Tamari-glazed tofu wraps with roasted portabello mushrooms, corn and chipotle dressing (recipe below), corn chips
So breakfast and lunch may not be too exciting for a few days because I will be eating leftovers and things. Just wanted you to be aware. The wraps we had for dinner blew my mind they were so good. TRY THEM. Here is the recipe.
TAMARI-GLAZED TOFU WRAPS WITH ROASTED PORTABELLO MUSHROOMS, CORN AND CHIPOTLE DRESSING
for the tofu
2 lb extra firm tofu
1/2 cup oil
2 T honey
Juice of 2 limes
1t sesame oil
Salt and pepper to taste
*Drain and pat the tofu to remove excess water. Let sit for 3 hours.
*Slice into 1/4" pieces.
*Mix all other ingredients in a bowl.
*Place tofu on a baking sheet and cover with marinade.
*Cook at 375 degrees for 25 minutes (flip 1/2 through)
for the mushrooms
5-6 large portabello mushrooms
Salt and Pepper
*Remove stems and gills from the mushrooms. If they are not sliced, slice lengthwise.
*Brush with oil and sprikle with S&P and garlic salt.
*Place on baking sheet and bake for 10 minutes.
for chipotle dressing
2T chipotle seasoning
2T lime juice
*Mix all ingredients together
to assemble wraps
1 can corn
Shredded romain lettuce
*Assemble as followes: Tortilla, mayo, lettuce, tomoato, corn, tofu, mushrooms.
*Fold and enjoy.