Actions & Words I thought I would never ever ever see or hear my hubby do:
- Saying mmmmmmm as I’m cutting up the tofu in slices and he’s taking a peek at the recipe
- Eating the sorta-caramlized tofu out the pan and proclaiming how good it is
- Saying if all tofu tasted like this, he would definitely it eat it
- Telling me he wants to eat tofu
But then again, his words and actions aren’t too surprising, since everything I’ve made from the Robin Robertson‘s cookbooks (I have Party Vegan and Quick Fix Vegan) have been freakin’ fantastic. And no, I am not paid to say this. If Robin can get my “meat n’ potatoes” hubby to do and say crazy things regarding tofu, then seriously, you’ve got to know, her recipes and flavors are freakin’ awesome!
And lucky for y’all, tonight’s dinner recipe from Robin — Vietnamese Tofu Wraps — is actually online, you can view it on her website here. We did just a couple of things different since this is our 2nd time making the recipe. Instead of cilantro (none on hand) I used lettuce and hubby used shredded raw cabbage. We also did not use mayonnaise, the real kind or vegan, although I admit last time I used real mayo and liked it, but I need to go out and get some vegan mayo. We also added some extra veg (including the ones called for in the recipe, we used cucumber, carrot, lettuce or cabbage, red onion, and red pepper — all raw) but skipped the pickled jalapenos. Hubby says this is a most awesome summertime recipe and I hope you’ll consider giving it a try! We use Twin Oaks Extra Firm Tofu that we are able to buy at our local Earth Fare.
Here’s what our “wraps” looked like before they were all wrapped up! Hubby’s is the top photo, mine is the bottom. He put extra sriracha on his, next time, which will be tomorrow, yay for leftovers, I will too!