>First, Happy Birthday to my Brother-In-Law, Brian. 30 isn’t all that bad, my friend!
Second, its Monday. And rainy. For me, that meant getting the girls up and ready (no clothes arguments today!!!), going to work with back to back calls/meetings, racing to get the babysitter, back to the house to work from home until Emma’s dance class, then home to cook, then bedtime (which I’d procrastinating on right now) and finally…a deep breath.
So…we have survived Monday this week! For dinner, its was a combo of weekend leftovers and a fresh salad with some curried tofu. I will probably have to learn to actually measure things if I want to share a recipe, but I’m going to give it my best. I played with a recipe from Moosewood Restaurant’s New Classics cookbook that I am in love with. Here is what I came up with:
1 pkg of extra firm tofu
1 organic onion (minced)
4 cloves of garlic (minced)
1T vegetable or canola oil
1T soy sauce
1t curry powder
1t chili powder
1-press the tofu between 2 plates while you prep everything
2-cook the onions and garlic in the oil over med/high heat until browned
3-add soy through chili powder, stir, pull off hear momentarily
4-add the tofu, stir to coat, and cook on low for 10+ minutes, stirring occasionally.
Add it to whatever you’d like: salad, rice, pita for lunch, etc. Tonight our salad consisted of spinach, arugula, caledonia(?), watermelon radishes, orange and yellow carrots, tomatoes, celery, avocado, and black beans. Topped off with dressings from Appalachian Naturals. Very colorful!
Personally, I’m excited to incorporate the curry tofu into my lunch tomorrow…
Right now, I’m about to break up the Go Diego, Go love-fest for bedtime. Boo Mommy. But, a story from Daddy beats a Diego re-run any night…