now that my spring course is over, I’m trying to be really good about making lunches for work. here’s what I have backed for tomorrow!
- tofu that i marinated in a hoisin-based sauce, baked, then sauteed with kale and shirataki
- a yummy miso salad dressing (everything is on a big bed of mâché greens)
- onigiri (with a lil bit of chopped umeboshi inside!)