Best way to celebrate the 4th of July, a picnic with friends, family, good food and lawn games. My secret talent? Bean Bag toss, well at least I like to think of it as a secret talent. I did win once 
Even the puppies had fun (he didn’t really drink any beer, I took it away)
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Convincing the Gourmand to try tofu wasn’t really that difficult but I will say he was a bit skeptical. Tofu, really? What does it taste like? I explained that with a good sear it gets nice and crunchy and takes on the flavor of what it is cooked with.
It is a great vegan friendly protein that is really affordable and pretty versatile. I remember seeing an Asian Noodle Bowl that had greens and tofu and figured I would make something like that. A little digging in the cabinet and I came up with a vegan friendly Asian Noodle Bowl.
Ingredients
1 package Udon noodles
1 package extra firm tofu, drained and cut into about 12 pieces
1 bag baby spinach
3 tbsp sesame oil
1 tbsp vegetable oil
2 tbsp Worcestershire sauce (or soy, but I didn’t have any)
Pinch red pepper flakes
Directions
Coook Udon according to directions, but don’t over cook or they get really mushy. Set aside.
Add mixture of sesame oil and vegetable oil to a large skillet while udon is cooking, pat dry the tofu and sear on each side until golden brown. Place on a plate and set aside.
Add in a bit more sesame oil and add the bag of spinach, Worcestershire sauce, red pepper flakes and sauté until cooked down a few minutes.
Assemble udon, tofu and greens in a bowl and dig in.
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