I left my camera cord at work yesterday, so I had no way to share my wonderful pictures of last night’s dinner with you! I decided to attempt tofu again. I tried to cook it a little longer this time, but it still wasn’t crispy – there must be some trick I’m missing out on! I did season it with pepper, onion powder and garlic powder, which made it taste a little better.
I was inspired by the rainbow tonight – I tried to include as many colors as possible in the veggies. I’m sure we’ve all heard that we should eat our colors to get a proper mix of nutrients:
- 1 yellow onion
- 1 carrot
- 2 stalks of celery
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- cooked in 1 tbsp Smart Balance butter
I also mixed in:
- 3/4 cup vegetable broth
- 4 cloves garlic
- 1 tbsp soy sauce
- 1.5 tbsp almond butter
I brought the mixture to a boil and let the veggies simmer.
All served on a bed of brown rice.
It was pretty good, but I’m still not in love with tofu I still have 3 packs of it in the fridge (it was on sale for $1.50 at Kroger), so we’ll see if I can find some way to prepare it to make it not so tofu-y.