Two recipes today from Dreena Burton's Vive le Vegan!
First, I followed her suggestion and mashed leftover Lemon-Herb Tofu with Vegenaise for a tangy sandwich filling. Next to the sandwich a Pineapple Lemon Bar is waiting for dessert. I also packed some Brussels sprouts and a bag of popcorn sprinkled with cheesy nutritional yeast flakes (I'm liking these snack-sized baggies!).Verdict: Shmoo wasn't too crazy for the other two tofu sandwich spreads we've tried, both made from mashed raw tofu. These were much, much better. The tofu had a firmer texture and extra flavor from being baked with lemon juice and herbs. I'll be using mashed baked tofu for sandwich spreads from now on. The Pineapple Lemon Bars weren't as sickly-sweet as traditional lemon bars, and we liked the oat & coconut crust. Thanks, Dreena! 4 stars.
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