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I'm Rachel, and I love food
Wasabi tofu wrap
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About this blog
By Rachel Lunch
I'm Rachel, and I love fresh ginger and the scent of citrus. And let's not forget carbs. I'm from the land of Wegmans. (The first Wegmans.) Now I live in Boston. I live with my boyfriend and my sweet puppy son.

I pin pictures. ...
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Rachel's Lunch
I'm Rachel, and I love fresh ginger and the scent of citrus. And let's not forget carbs. I'm from the land of Wegmans. (The first Wegmans.) Now I live in Boston. I live with my boyfriend and my sweet puppy son.

I pin pictures. http://pinterest.rachelrepard.com
I tweet tweets. http://twitter.rachelrepard.com
I insta grams. http://instagram.rachelrepard.com
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It's been a little while.

Although it's almost February and maybe a little too late to talk about resolutions, I've been reflecting on my accomplishments of the past year and what I can do better this year. One of the most important, I think, is eating cleaner, healthier food. I generally eat fairly healthfully, with my fair share of bacon and cheese and cupcakes. But this year, I'm going to focus harder on eating a more plant-based, natural diet, with less meat. A few years ago, I was a vegetarian - but when I started dating my boyfriend J, things went meaty. Now, I'm returning to a more meatless lifestyle, with a few exceptions.

When I do buy meat, it will be grass-fed, organic, free-range, whatever synonym added that means it's healthy, non-factory farmed meat. Hopefully it will be sourced locally or from someone I know. (Hi Dad!) This will be more expensive, but I think it's worth it. We as Americans spend less on food than any other country. That probably has something to do with falling food costs, but it also has to do with buying cheap imitations of what we should be choosing to nourish our bodies with. White bread is cheaper than wheat. White rice is cheaper than brown. Factory farmed eggs are cheaper than free-range, antibiotic free ones. And factory farmed beef is cheaper than grass fed.

Sometimes it's hard to justify spending two to five dollars a pound more on something that looks essentially identical on the shelf. But, although I'm not well off by any means, if I can afford to eat out or buy coffee and a bagel on my way to work or drinks after, I can spend a little extra on good quality food.



That being said, this week I convinced J to have tofu for dinner. Tofu, and soy in general, has never really factored as a major part of my diet. As a vegetarian I had a mild thyroid issue, and was worried about the soy impacting it. There are also tons of rumors about soy's potential harmful effects. I did my research, and decided I'm ok with eating it. There are scientists on either side of the debate, but I think like anything, tofu in moderation won't hurt, and at best will be a healthful addition to my diet.

This recipe for tofu wraps is from my days as a waitress in a Buffalo tea room. I used a method for cooking tofu I found recently, that makes chewy, toothsome slices that don't have any of that squidgy texture that turns a lot of people off tofu. The star of the wrap is wasabi mayo. I found mine at Trader Joe's. If you can't find it ready made, try buying wasabi powder and adding it to regular mayo.



Wasabi tofu wrap

For tofu (adapted from this recipe)

1 block extra firm tofu

1 Tbsp sesame oil

1 Tbsp soy sauce

1 Tbsp mirin

1 Tbsp water

sesame seeds (optional)

Remove tofu from container and dry with paper towels. Line a plate with paper towels, place tofu on plate, then cover with more paper towels. Put a cutting board on top of tofu, and place something heavy to press out liquid (I used a big cookbook). Leave for at least an hour. Slice widthwise into thin strips, about 1/2 inch thick. Whisk together sesame oil, soy sauce, mirin and water, place in a shallow dish and place tofu in dish to marinate. Refrigerate and marinate overnight or for several hours.

When ready to cook, preheat oven to 350F. Line a cookie sheet with parchment. Place tofu on parchment, and sprinkle with sesame seeds. Bake about 1 hour, flipping halfway through.

For wraps

Tofu strips

Wheat burrito shells

Wasabi mayo

Baby spinach

Avocado

Tomato

To make wraps, spread a little wasabi mayo on a burrito shell. layer some baby spinach leaves, slices of avocado and tomato. Add 3-4 slices of tofu and wrap tightly. Enjoy!



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