Tobi Review + Tofu Lasagna Cupcakes

My best friend's birthday (!) is coming up and as I was helping her browse for a new dress on Tobi.com, I couldn't help noticing a lot of velvet pieces were on sale and I was particularly intrigued by this Soft Whispers Velour Dress because of the cute side cut-outs.

I don't own anything in velvet and don't exactly know when I would ever wear this but couldn't resist trying it out to see how the brand fits. I was on the fence about it since it is final sale but was pretty confident it would fit well since it's short on the model and has adjustable straps (always key for me). Since every style isn't available in XS, I was pretty confident XS would fit well on me since the model is wearing a size S, which is very helpful to know when shopping online. The ability to see if pieces are available in size XS by mousing over the image is convenient but I do wish the site could be sorted by size so it's quicker to browse by narrowing things down. Now on to the actual dress!

When I received the package, I was surprised because I ordered it in Plum but the color is much more purple in person than on screen. I didn't have high hopes after taking it out of the bag but when I tried it on, I was pleasantly surprised by the fit and how cute it looks. I'm happy with the purchase and look forward to wearing it sometime. It's nice to know my first experience with Tobi has been good since it's a great resource when looking for dresses. All new customers get 50% off their first order too, which is a nice incentive to shop there. :)

Last but not least with the wonton skin recipes from Mind Over Munch - tofu lasagna cupcakes! These taste just like regular lasagna but without any cheese and loaded with veggies so are the perfect thing to snack on when craving it.

TOFU LASAGNA CUPCAKES

Ingredients for sauce:

1 teaspoon garlic

1/4 cup onion

1/4 cup squash

1/4 cup zucchini

1/4 cup eggplant

1 cup chopped spinach

salt and pepper to taste

1 cup pasta sauce

1/2 cup black beans

1/2 tsp garlic powder

1/4 cup tomato chopped

Ingredients for tofu "riccota":

6oz tofu

1/8 tsp garlic powder

1 tbsp almond milk

1/2 tbsp lemon juice

1 Tbsp (about 0.25oz) parmesan

salt and pepper to taste

Additional ingredients for assembly:

2.5 oz mozzarella

3 Tbsp (about 0.75oz) parmesan

36 wonton wrappers

1 egg white

Directions:

1. Preheat oven to 375

2. In a skillet, saute garlic, onion, squash, zucchini, eggplant and spinach until spinach is wilted and vegetables are tender (just a few minutes). I used spray, but you can use oil if you prefer.

3. In a saucepan, heat sauce, black beans, garlic powder, and chopped tomato for 2-3 minutes. Stir in cooked veggies and simmer on low for 20 minutes.

4. In the meantime, combine all tofu ricotta ingredients in blender or nutribullet. You will get a ricotta texture. Set aside.

5. Spray a muffin pan with nonstick cooking spray. Line each one with 1 wonton wrapper (it’s okay that they’re square! Just lightly press the bottom so they are flush.

6. Layer a bit of sauce (around 1 Tbsp, maybe a bit less) to cover the bottom. Top with (about) 1 tsp tofu mixture and sprinkle with mozzarella.

7. Layer another wonton wrapper on top and repeat layers of sauce, tofu and mozzarella for each "cupcake".

8. Cover each one with a final wonton wrapper, pressing slightly to seal.

9. Brush tops of all visible wonton wrappers with egg white wash. Divide parmesan and sprinkle on top of each cupcake.

10. Bake for 12-15 minutes, until browned.

Yields 12 cupcakes.

Nutrition per cupcake:

97 calories

13g carbs

2.25g fat

6.3g protein

Leaving you with the fortune cookie quote, "Prosperity is a way of living and thinking, and not just having money or things."