{"id":25346,"date":"2012-07-08T10:55:59","date_gmt":"2012-07-08T14:55:59","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25346"},"modified":"2012-07-08T11:03:15","modified_gmt":"2012-07-08T15:03:15","slug":"bbq-tofu-burger%e8%b1%86%e8%85%90%e3%83%90%e3%83%bc%e3%83%99%e3%82%ad%e3%83%a5%e3%83%bc%e3%83%90%e3%83%bc%e3%82%ac%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25346&lang=en","title":{"rendered":"BBQ Tofu Burger
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\"\"<\/a><\/p>\n

BBQ Tofu Burger<\/strong>
\nJuly 7, 2012<\/em><\/p>\n

Since we watched the movie, “Forks over Knives<\/a>” last week, Terry and I have decided to change our diet. Have you seen this movie? It’s eye-opening! We’ve been since trying to minimize our intake of animal-based food. I grew up eating lots of vegetables and soy products, but my diet changed drastically when I moved from Japan to the US, (so did my cholesterol number probably!). Lately I’ve been slowly going back to my roots and eating more like a half-Japanese person (lol). This movie really made me realize that there are a lot to learn from the traditional\/old Japanese (and probably many other countries’) diet.<\/p>\n

This is our yesterday’s lunch: Tofu and Kale BBQ Burger. Between the whole wheat English muffin you’ll find tofu steak, sauteed kale, avocado slices, coleslaw, red onion slices, and homemade BBQ sauce. This was so flavorful that we didn’t miss meat! I salt and pepper and dust tofu with flour before sauteing. Brown tofu until it gets crusty outside.<\/p>\n

homemade BBQ sauce: tomato paste, apple vinegar, Worcestershire sauce, brown sugar, mustard, garlic powder, cayenne pepper, salt<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

BBQ Tofu Burger July 7, 2012 Since we watched the movie, “Forks over Knives” last week, Terry and I have decided to change our diet. Have you seen this movie? It’s eye-opening! We’ve been since trying to minimize our intake of animal-based food. I grew up eating lots of vegetables and soy products, but my […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-25346","post","type-post","status-publish","format-standard","hentry","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25346"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25346\/revisions"}],"predecessor-version":[{"id":25392,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25346\/revisions\/25392"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}