Ho-Ho tofu sandwich+tomatoes+cucumbers, Lychee+strawberries
Tofu Salad: Ingredients: 1 Package of Wildwood Sprouted Organic tofu (soft) 1/2 red bell pepper 1/2 yellow bell pepper 1/2 green bell pepper 3 small stalks of celery 1/2 small Purple onion 1 cup arugula 2 Tbs Vegenaise 1 Tbs Nutritional Yeast (optional) salt and pepper to taste
Drain tofu well. Chop all vegetables very small by hand or in the food processor. drain excess liquids Mix it with tofu, vegenaise, salt and pepper and nutritional yeast in a bowl until smooth and creamy. Chill in the fridge, keep it in air tight container for up to a week in the fridge.
Ho-Ho sandwich; (about 10 minutes) Using a monkey head shaped cookie cutter cut out two slices of bread. Using a ginger man shaped cookie cutter, leaving the head off cut out two slices of bread. Fill the shapes with the tofu salad or the filling of your choice and assemble them in your container. Using the same cookie cutters cut out 1 of each shape form sliced daiya cheese. Cut a round circle for the belly, and outline and cut around for the face, fix it on top of your sandwich with a small amount of vegan cream cheese. With a Nori puncher cut out eyes, mouth, nose and eyebrows, fix it with cream cheese. Fill in the rest of the container with the veggies of your choice very tightly to keep the sandwich from moving. |