Happy Marvelous Meatless Monday! Other than a fair bit of traveling, I had a great weekend, with lots of good eats….another reason I need to participate in these meatless, healthy meals! When I eat out, I get whatever the heck I want, good for the soul, but not for training! Buuuutt, I like to think I have an excuse as its my BIRTHDAY WEEK 🙂 Yeah, I really should not be very excited about turning 26, but I am, and of course I love cake. Hurry up Wednesday 🙂
I did not realize that InLinkz will only let you have one linkup with photos, so for the time being I am going to remove the linkup feature. If I can add it back, I will! I have to apologize for the photo this week, I am pretty disappointed in it…..a little too zoomed in, but I was so hungry the day I made this, that I did not have the patience to make it look stylish.
This was my first time of cooking with tofu, and I have to say I was very happy with how it turned out. I had originally used the Almond Butter dressing in my Thai Spinach Salad Pita Pockets from last year. I thought it would go wonderfully with the tofu, and I was right; it soaked it up beautifully! The quinoa bumps up the carbohydrates and protein content of this superfood salad. It can be served hot or cold (the quinoa and tofu), and the vegetables can easily be switched out to whatever you have in the house at the time.
Cooking Time: 20 minutes
1 packet extra firm tofu (12oz/340g), cut into 1 inch chunks, pressed to remove excess liquid*
1 cup snap peas
1/4 cup quinoa
1/2 cup vegetable broth
1/4 tsp salt
1/4 tsp pepper
1/2 red bell pepper, cut into small pieces
1/2 yellow bell pepper, cut into small pieces
1 medium carrot, peeled, cut into small pieces
1 stalk celery, cut into small pieces
3 mushrooms, diced
4 radishes, diced
1 medium tomato, diced
2 tablespoon Sriracha
Meanwhile, cook the quinoa according to package directions in the vegetable broil, with the salt and pepper.
Mix together the remaining salad ingredients in a large bowl. Whisk together the dressing ingredients in a small bowl. Add the quinoa (if you do not mind it going in warm), and half the dressing over the salad.
Dip each piece of tofu into the remaining almond butter dressing to coat, then into the salad. Leave the salad for a few minutes before mixing to allow the tofu to soak up the flavor. Stir to combine, and serve.
*After cutting the tofu into squares, I placed mine on doubled up paper towel, covered it with another double layer, and rested my cast iron pan on them. Be sure to distribute the weight evenly or they will crumble. Change the paper towel out 2-3 times. You could also use tea towels/kitchen towels.
442 calories, 29g fat, 615mg sodium, 25g carbohydrates, 6g fiber, 7g sugar, 0mg cholesterol, 21g protein
Have you ever cooked with Tofu? What is your best food photography tip (other than do not try to take nice pictures when you are starving? :p)?