Now that spring vegetables are popping up, I’ve been doing much more cooking, and I’ve been ogling new foods to try. Also, my friend Nikhil and I have a summer plan where I cook, and he grocery shops and does the dishes. Eating is much more economical now, and I get to try lots of new foods (instead of being stuck eating the same food day after day).
The past couple of nights, we’ve had tofu tacos. For the taco stuffing options, I made kale and cilantro lime-infused quinoa dish (inspired by this recipe), made a mango/guacamole slaw with goji berries, and pan fried tofu sweetened with agave and lime.