I don’t know what I was afraid of, but I was ready not to like this stuff one single bit. I’m so glad I bit the bullet and gave it a try because I love it so much, I can’t stop making it! This is my new go-to breakfast.
The mushroom tofu mix is absolutely perfect and makes this sandwich complete.
For the pickled veggies: If you’re sensitive to spicy foods, omit or go light on the jalapeños.
I spiralled some zucchini and cut back on the pasta noodles a little, to make a lighter dish. The cashews make it creamy and delicious and the greens give it some crunch and some life. Love love love it!
Serve these tasty edamame patties with Korean pickles, on a bed of rice or on a burger bun.
Some of you may have noticed a theme going on all week long and it was all about today!
For those of you who missed any of our mexican inspired recipes – in celebration of Cinco De Mayo, Here’s a wrap-up