Breakfast: Whole Wheat Bagel Thin & Fried Egg
Lunch: Tofu Pizza & Watermelon
Snack: Broiled Tofu with Liquid Aminos/Vinegar Sauce
Dinner: Leftover Chili (the last of it!)
I am admittedly addicted to my tofu press. It’s magic. It’s even more magic when you use the right type of tofu. I’ve always used extra firm, but I learned tonight that all extra firm tofu brands are not created equal. I typically buy Mori-Nu because it’s cheaper and has a longer shelf life (I’m notorious for letting perishables go to waste – eek!). And although I still plan on keeping a few boxes of Mori-Nu in my pantry for emergencies, Nasoya Extra Firm is where it’s at! The Nasoya tofu has a texture more comparable to that of the restaurant tofu. And when pressed, I think the marinating possibilities will be endless. This excites me, I’m a nerd.
Check back tomorrow for the tofu pizza recipe!
