TBA Sandwich (Tofu Bacon Avocado)

Tofu, depending on how you prep it, it can be bland, or like in this case, tasty~!

(inspired big time by the Sunset mag recipe!)

Ingredients: Serves 2

1  block of extra-firm tofu (not the small soap box sized block, but the 16oz)

2 tsp fresh ginger juice (grated then squeezed through a fine mesh sieve)

2 tsp sugar

2 pinches ground black pepper

¼ cup low sodium soy sauce

1 Tbs regular soy sauce

3 Tbs sesame oil

1 Tbs vegetable oil

4 slices of your favorite bread  toasted (I used healthy grains)

3 Tbs mayo (I used olive oil mayo)

4 tsp Sriracha chili sauce (also known as the rooster sauce – use less if you don’t like spicy food)

4 slices of bacon – cooked (I baked it in the oven at 300 degrees for 15 min, but you can also fry it)

1 avocado – sliced


Drain tofu. place it flat on your cutting board and cut into 6 pieces lengthwise

Place them flat in a baking pan (make sure it’s deep enough so it can hold all the soy sauce mixture)

Whisk together ginger juice, sugar, pepper, both soy sauce, sesame oil, and vegetable oil in a bowl

Pour mixture over tofu and let it marinade for 1 hr, then flip the tofu so the other side marinades (I let it sit outside)

Heat some veggie oil in a pan or grill over high-heat,  sear tofu for about 3 min each side

Mix mayo and Sriracha chili sauce and spread some on your toast (amount is up to you)

Assemble your sandwich by layering toast with tofu, bacon, avocado slices


*If you’re not going to eat it right away, don’t assemble it fully, the moisture from the tofu can possibly make your bread a tad soggy.

You can prevent the bread from getting soggy by adding lettuce on each side of the tofu

*Sriracha sauce is spicy so as I mentioned above, use less of it if you don’t like too much heat


Chopped Salad Goodness

When I prepped this salad in the morning, I wished it was lunch time already so I can dive into this delicious goodness.

Ingredients for the dressing: (makes multiple servings)

1/2 cup extra virgin olive oil

1/2 cup balsamic vinegar

3 small garlic cloves – crushed and  minced

1 tsp ground mustard

pinch of salt

pinch of ground black pepper to taste

Ingredients for the salad: Serves 2  (large portions)

1/2 head of romaine lettuce – chopped

1/2 head of iceberg lettuce – chopped

3-4 slices of turkey deli meat – chopped

8-10 slices of salami – chopped

1 can of garbanzo beans – drained and rinsed

handful of mozzarella cheese – chopped

1 avocado – sliced

*you can change the amount for each of these items to your preference of course!


Combine all the ingredients for the dressing and whisk it vigorously

Combine all the ingredients for the salad in a large bowl (except for the avocado slices)

Pour A LITTLE BIT of the dressing into the salad bowl and toss then taste (I just try a leaf to see where it’s at)

Keep repeating until you get the taste you want

Divide it up and top it off with the avocado slices


*If you’re not going to eat it right away, keep the dressing and salad separate if you don’t like the leaves to wilt although, I personally like it!

*Squeeze lemon juice over the avocado slices or pour some dressing over them so it doesn’t oxidize and turn brown

SPAM Musubi (Rice Ball)


Not everyone is a fan of SPAM, but not everyone is a fan of ice cream either!

I’ll add a lot of pictures for this one so it will make more sense.


Vital Tool: 

SPAM Musubi Mold (I learned the hard way! The mold makes it sooooo easy. Thanks T.A.!)

Ingredients: Serves many

Sorry, failed to measure BUT, you’ll get the picture!)

Around 5 cups of STICKY rice (white rice or brown rice, STICKY type is KEY/A MUST)

Water to cook the rice with (see rice cooking instructions)

Vegetable oil for frying

1/2 can of SPAM LITE sliced (thickness is totally up to your preference)

5 Sheets of seaweed (kind they use for sushi)

Around 3 Tbs Soy sauce (I use low sodium since SPAM has enough sodium)

Around 3 Tbs Sugar

*soy and sugar ratio depends on if you like it more salty, or more sweet



Rice – I usually use a rice cooker but, it’s completely doable in a pot with a lid.

*Found this post by JAZZYBEL and it really works. (Tweaked it a tad)

1. Place hand perpendicular to the rice in the pot – the tip of your index finger should lightly touch the rice.
2. Fill the water until it reaches the first segment (first bend) of your index finger.

3. Heat the rice on medium heat until it boils, then place the lid on the pot and turn it down to a simmer.

4. When the steam from the pot flows straight up (versus flowing all over the place, rice should be done – about 10-15 minutes)

Mix sugar and soy sauce in a small bowl and set aside

Heat oil in pan

Fry up the slices of SPAM in batches (couple minutes on each side)

Add some of the sugar soy mixture to coat the SPAM in the pan (Haha, SPAM in the PAN)

Flip it over and coat the other side (keep an eye on the fire so it doesn’t burn the sauce)

Set the cooked SPAM aside on a plate

Set a sheet of seaweed on a cutting board, place the mold on top of it length wise

Add a layer of rice in the mold (about 1/3rd of the mold) and press down

Add 2 pieces of SPAM

Add another layer of rice and press down

Push the top through all the way so the fancy 3 layer musubi is exposed

Bring up the sides of the seaweed to close it up (like a burrito)

Cut the edges off to clean it

Cut it in half for a big SPAM musubi, or cut it in smaller sizes for an appetizer

Wrap each one with saran wrap if you’re not eating it immediately (prevents the rice from drying out)


Take it with you to a picnic on the beach or something!

Healthy yet DELICIOUS kalewich!

This is by far one of my favorite weekday pick-me-up breakfasts!

(First saw this recipe in Power Foods cookbook couple years ago and been addicted since!)

Ingredients: Serves 2

1 Tbs extra virgin olive oil

2-3 cloves of garlic – smashed w/ the side of your knife

1 bunch of kale – washed, leaves torn into bite sized pieces, stems removed

Splash of water to steam cook the kale (I eyeball it but about 4-5 Tbs)

Fresh juice of 1/2 lemon

Salt and ground pepper to flavor

1-2 eggs

2 slices of your favorite bread toasted (open face sandwich)

1-3 Tbs of Ricotta Cheese to spread all over the toast (optional)


Heat oil in a pan over medium-high heat

Cook the garlic for a min or so (don’t let it burn!)

Add kale and water & cover immediately (the popping sizzling sound is so fun!)

Stir occasionally until the kale looks bright green and tender, about 8 min (you can always try a piece)

Squeeze the lemon juice all over the kale and stir

Add salt and pepper to taste

Spread toast with ricotta cheese (or not)

Top toasts with kale mixture

Cook the eggs one at a time (however you like it) & place it on top of the kale

*I usually like my eggs runny but for this sandwich, I cook it all the way so I can take it to work and eat it at my desk without making a mess!


Admire how delicious it looks, inhale the aroma, and take a big bite!

when you can't stop at one…

Tiny Perfect Bites

Enjoying the domesticated lifestyle in Southern California


Just a girl in this world...

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