Yesterday I had a sandwich with the Teriyaki tofu I made the other day. It also had avocado and cooked spinach. I gave it an A+! On the side were carrots and an apple.
Then today I decided to try eggless egg salad. My recipe included small-cubed tofu, which I pressed and combined with a tablespoon of ground flaxseed and some water, cooked in a saucepan for a few minutes until it was no longer soupy, then stirred in a teaspoon of mustard. It turned out very bland. I had it on a sandwich with raw spinach, with a side of carrot slices and an apple.
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