What I Eat Monday! July 29, 2024

This morning started off with oatmeal and blueberries. I microwave this for a minute or so and then add a bit of soy milk.

For lunch I did my favorite recipe called “throw stuff in a bowl.” I had some spinach which I topped with farro and white bean mixture that I cooked this weekend. I also added some baked tofu cubes. (See below on how to bake tofu-yum!) I had pulled some small purple carrots and sugar beets from the garden because the cantaloupe vines were running them over. I almost threw them in the compost because they were tiny, but instead I wrapped them in foil and had my husband roast them this weekend while he was grilling. I added those and some cherry tomatoes and hot sauce.

For my sweet tooth snack I love to take Medjool dates and stuff them with peanuts and vegan chocolate chips. I also have been eating more protein in the handy snack of edamame which has 14g for 1/3 of a cup.

I did not want to cook dinner, so we did some Indian take-out from Nawab. I usually get Chana Masala, but opted for the yellow lentil dal. I added some spinach to the rice and dal and it was super yummy!

How to Bake Tofu:

1. Buy a package of extra firm tofu

2. Drain the water, slice to half the thickness/two thinner blocks

3. Press the two blocks between paper towels for 15-30 min. (I pile on a cooking board with canned goods on top for weight.)

4. Heat oven to 350

5. Cut tofu into cubes and dress with favorite sauce. There are lots of recipes online. I love to mix soy sauce, melted peanut butter, and hot pepper flakes. Sometimes I shake it around with corn starch first to make it crispier. Sometimes I marinate it overnight in the fridge for more flavor.

6. Bake at 350 in oven for 10 minutes then flip and do 10 more minutes on other side.

7. Enjoy!

In the winter I roast some veggies each week for lunches and the tofu is easy enough to add into the oven and bake with the veggies.