Packing lunch sandwich: grilled oyster mushroom, tofu, eggplant

My husband likes getting sandwiches for lunch. Lucky for us, vegetarian sandwiches are so easy to make!

Time: 15min
Servings: 1

Ingredients:
2 slices of fresh firm tofu. We get these fresh and made locally here at Binh Minh Tofu
Several of thinly sliced eggplants
1 oyster mushroom, thinly sliced
Fresh cilantro
Fresh spinach
Finely sliced white onion, several slices

Sauce:
3 cloves of garlic, finely minced
1 tsp of soy sauce
Tiny sprinkle of sugar
1/2 tsp corn starch
Mix all sauce ingredients in small bowl

Instructions:
1. Marinade tofu, eggplant, mushroom with sauce (I did this overnight)
2. Heat non stick pan
3. Add ingredients, flip once once side is cooked
4. Turn off heat
5. Assemble sandwich with the rest of the ingredients

We use a plastic reusable container instead of a sandwich bag to reduce waste.

Mixed Vegetable Pasta with Red Tomato Sauce

Ingredients: tomato sauce, boiled pasta, carrot, jicama, red cabbage, white onion, garlic, olive oil, tofu, salt, thinly sliced oyster mushroom

stir fry oyster mushroom, tofu, onion, add salt

add the rest of the ingredients

add red cabbage last since it add tends to cook quickly. Add more sauce for seasoning (adjust amount for taste). 

Add olive oil for a smooth taste at the end. We want to not cook the olive oil to enjoy its healthy benefits.

sweet tofu vegan sushi

Ingredients: rice, roasted seaweed (see below), sweet tofu, fresh avocado

spread ingredients as pictured onto seaweed

roll

cut into 1'' pieces--wet knife with water to make it easier to cut

tasty