This is a beautiful time of year in Southern California. Birds, butterflies, flowers - I come home from work and head out into the garden to enjoy it. And then I don't feel like coming in to cook dinner. I don't want to be cooped up in the kitchen when I can be sitting out in the cool evening air, enjoying the fragrance of the flowers, the rising moon and the birds having a last bath at dusk.
So we had a week of not eating dinner.
But that's not a good long-term nutritional plan. So I turned my mind to easy dishes that last a few days in the fridge and just need to be scooped onto a plate when it's time to eat. This has been a much better week of eating.
I planned the cold meals the same way I do our regular dinners - a bean, a grain and some vegetables. When we're ready to eat, we pull the containers from the fridge, scoop what we want on our plates, grab a fork, and head out onto the patio.
This marinated tofu lasts well in the fridge, is good eaten cold, and also can be grilled if you're feeling ambitious.
Marinated tofu
1 block firm organic tofu
2 tbsp oil
2 tsp tamari
Rinse the tofu and dry it. Cut into 1/2 inch slices and pat them dry.
Warm the oil and tamari in a skillet. Add the tofu (if it's wet the hot oil will splatter) and let cook 5-8 minutes until colored. It might go a little crisp, but that's not necessary. Flip and cook on the other side.
You can eat the slices warm, or refrigerate them to eat cold later. They're good grilled in a sandwich, diced and added to a grain dish, or eaten cold as part of a salad dinner.
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