What began as a hummus wrap and tofu cabbage salad became one huge messy, delicious lunch!
Red pepper hummus schmear
Sprinkling of sprouts
Handful of spinach
Matchstick cut raw zucchini
Tofu cabbage salad
1/2 block extra firm tofu, cubed
Sprinkling of sesame seeds
Splash of lemon juice
1/4 head of purple cabbage, shredded
1 cup frozen corn
8 grape tomatoes, halved
Handful of sugar snap peas
Roast tofu with sesame seeds and any citrus juice you have handy at 400 degrees until it is the consistency you like it. (I start to check at a half hour.)
Boil enough water to cover the cabbage and corn. Boil 4 minutes.
Drain and mix with any crunchy, raw veggies you have around. I used tomatoes and sugar snap peas.
Mix with vinaigrette and chill before enjoying.
I find it funny that I get really obsessive about foods. I’m currently enjoying cabbage. Put that shit on everything!
Enjoy your healthy obsessions!