This was what I made for lunch today.
I toasted my homemade soft buns.
Got all the veggies ready.
Now I got my BLT.
The “bacon” was made of “atsuage” tofu.
I slice it thinly, marinate, and then cook it in the oven until firm and crispy.
I used the braised Kabocha (that I had prepared the night before) to make Kabocha salad.
Because it had already absorbed tasty sauce, I simply added some sliced onion and Dijon mustard dressing.
Looking pretty good, aren’t they?
The vegan mayo was homemade too.
I always use this recipe.
(It’s very forgiving. I don’t measure everything, but it always turns out great.)
Lunch was served!
I always like to have my sandwich with some kind of vegetables (I should say “additional” because the sandwich does already contain a lot of veggies).
The veggie sticks were served with this Haccho Miso butter.
Haccho miso is the darkest and strongest miso in Japana, and it’s my favorite type of miso.
I just mixed Haccho miso, my homemade vegan butter, and sugar.
It’s so good that I can endlessly eat veggie sticks (lol).
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