In an attempt to sneak in tofu into my husband’s diet, I rely on my secret weapon, “tofu bread” from the Japanese grocery store. For those anti tofu texture/flavor folks, don’t worry, this tofu bread is actually really good. You won’t notice it’s actually made with tofu unless you see the package. With or without tofu, if you haven’t tried Japanese sandwich bread, I recommend you try some soon. The slices are bigger, softer and bit sweeter than the typical American brands, like wonder bread (but, unfortunately with a shorter shelf life). You can generally get similar styles at Chinese or Korean bakeries, as well. Japanese bread is one of the very few things my husband actually enjoys. He survives our Japan trips by hitting the bakeries stocking up with 2 baguettes that he parcels out throughout the day.
PB & J is actually a popular dish in the breakfast rotation at our house. I make it using the tofu bread and freshly ground almond butter. Instead of jelly, I use banana and honey.
1) Spread almond butter and sliced bananas2) Drizzle honey or maple syrup
3) voila!
My husband says PB & J needs to be cut into squares (cut into 4 pieces), it makes sense considering this is typical children’s meal.