There was a time when the thought of preparing tofu at home intimidated me. I would use it as a stand-in for cheese in casserole dishes or lasagna, but that was about it. I’ve enjoyed some tofu dishes at restaurants, but have always shied away from making a meal with tofu as the main ingredient. Then I tried Sweet Chili Lime Tofu from Vegan Yum Yum. This has become a staple meal at our house–Tim actually gets excited when he knows I’m going to make it. And it’s easy. So incredibly easy. Totally takes the intimidation factor out of cooking with tofu. The last time I made this, I made a modified version for Meghan, as the regular dish is rather spicy and I wasn’t sure if it’d be too hot for her. I have changed the original recipe just a bit to make it a little healthier.
To serve, place the kale on your plate, top with quinoa and tofu. Drizzle any leftover sauce over the top of everything.
Meghan’s plate looked a little different, as she likes her food separate.
Her meal also included raw red bell peppers and some cheese. I didn’t give her any of the cooked kale. I’m pretty sure it would be way too slimy for her–she’s a big texture girl. Anything that is too mushy or slimy and she won’t even pick it up without making a face.
I was hoping to be ready to transfer to my new site by now, but life has been so hectic that I’m just not there yet. After this weekend (when we are traveling again), things should settle down and I hope to be able to focus on my blogging more. I’ll keep you updated as to when the move it going to happen.
On another note, I read a really interesting article today about genetically modified organisms (GMOs) that I’d like to share. It’s scary how much these types of foods can show up in what we eat without us even knowing it! Check it out here. Make sure to scroll to the bottom of the article and get the Non-GMO shopping guide. I printed it out; it’s a great resource.