To make this vegetarian sandwich, sauté a slab of tofu in a pan with oil or cooking spray for about 4 minutes on each side, or until golden. Next, brush the cooked tofu with ½ teaspoon of sriracha, the Thai chili-garlic sauce known for its hot flavor.
Place the tofu, ¼ of a sliced avocado, and ¼ cup each of cucumber slices, shredded carrots, and fresh cilantro on a whole grain roll. Cucumbers have a high water content, which can help keep you feeling full for few calories, while carrots are rich in vision-protecting beta-carotene.
Just like that, you’re ready to enjoy a healthy and satisfying vegetarian lunch that’s way more exciting than your usual PB&J.
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