I am obsessed! Mentioned earlier that for lunches I was doing a tofu-avocado salad sandwich filling. This is only my second time making tofu and I am hooked. Drained it, and then marinated it overnight with salt/pepper, garlic, oregano, and red wine vinegar. Then, next day put in a small avocado, dijon mustard, pinch more salt/pepper, dash extra red wine vinegar, and juice of a lemon. Mashed it all together with a fork. Topped with my homemade pickles and spread onto oatmeal bread. Spinach and mint soup as my side; made dairy free through the use of coconut milk.