It’s quick, easy to make, portable and delicious. I bought fried tofu from Makro (which is like Sam’s Club, but for Thailand, and with a different membership policy), but you can fry (or bake) your own tofu, seasoned however you desire (but if it’s seasoned certain ways, you may not want to add more garlic to it). Yesterday I enjoyed it toasted, and also ate a tofu and orange marmalade wrap (this one is a more natural marmalade and the orange is bitter, so it wasn’t as good as the garlic one). I toasted them in a rice cooker.
No rice needed. I don’t care for sushi. In fact, seaweed when it’s gotten soggy is quite gross, in my opinion. The trick is to eat this when it’s still fresh and the seaweed is still crispy. The seaweed did start to get soggy, but maybe sushi lovers can enjoy this.
Simple, easy (two steps if the guacamole is already made), gluten free, and this recipe can be totally raw, too.
I made these during the 2012-2013 winter canvassing program, down by the Mexican border. They can last a few days in the fridge (but keep in mind that tofu spoils after just a few days, but may last up to a week. Beans could potentially last longer, so if you’ll keep them a while longer, I recommend leaving out the tofu. You could also potentially freeze these and bake them when ready to eat.). You can also use these for tacos, using smaller tortillas/soft shells, or hard taco shells.