Tofu in a lemon glaze with cabbage, carrots, & almonds
Short History: Tofu originated in China around 2000 years ago – one legend says that a cook in China accidentally curdled soymilk by adding nigari. Tofu is a Japanese word, which was probably created in the eighth century when “okabe” was introduced to Japan and was called Tofu. There is a reference to “towfu” in a letter from James Flint to Benjamin Franklin in 1770, which is believed to be the first time that the word was documented in English. Tofu is now a staple in many countries, including Korea, Vietnam, and Thailand – the spread of tofu to southeast Asia might have coincided with the spread of Buddhism since is it such an important source of protein for vegetarians and vegans. This meal from The Vegan Taste is a great source of iron, magnesium, fiber, copper, and more.
Reheating Instructions: Warm in a pan over medium
“The bright lemon notes, combined with the texture and flavor of the lightly fried tofu and veggies, was absolute perfection. Another masterpiece from TVT!” – Linda St. from Scottsdale
“My favorite – I craved the Lemony dish the next day. I wish I could purchase this dish somewhere to eat all the time. Seriously.” – Delisa To. from Phoenix