January 16, 2009 at 2:00 pm by Vanessa Barrington
Southeast Asian Tofu Lettuce Wraps
We’re talking about soy this month – its environmental and social impact as a monoculture crop as well as its nutritional profile. Traditional soy products, both fermented and non (tofu, miso, and tempeh) are nutritious and tasty and can be used in so many ways. It’s the processed soy products that aren’t so good for our bodies. As part of our soy series, you’ll be seeing recipes using traditional, minimally-processed soy foods.
This first recipe is easy to put together, flavorful, light, and fun to eat. Try it as an …
|
