This recipe was in my most current Vegetarian Times as a reader favorite (click for recipe). The only non-vegan ingredient was yogurt, so I just subbed plain soy yogurt and it worked great. Other than cooking the brown rice everything was quick. There's plenty of sauce/dressing from both the tofu and lettuce mixture to make everything moist and super-delicious. I also liked that there were so many different food textures here with the crunchy cucumber and carrot contrasted with the soft avocado and tofu. Nice weeknight healthy option, we'll definitely make this again.
The leftovers also saved very well and I was able to have them for lunch the next day!
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!