I'm trying to cook more out of The Sprouted Kitchen cookbook so last week I tried the recipe for Asian Tofu Tacos with Hoisin Slaw. They were way better than I expected and I was so excited for leftovers the next day. My only change would be to spoon the sauce on rather than mixing with the cabbage. I did it both ways and liked having it separate. Besides, the sauce is what makes these so good. My kids even ate their own versions of this (tofu and pear wrapped in crisp tortilla). Can't wait to make these again.
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