Today’s eats included:
A delicious mix of: Kashi GoLean original cereal, Cascadian Farm Organic Cinnamon Crunch cereal, Corn Flakes, and Silk unsweetened vanilla almond milk.
Lunch today was leftover Slow Cooker Beans & Rice topped with salsa and cooked mixed vegetables on the side.
For a snack on break at work I enjoyed a delicious sliced SweeTango apple and a serving of Enjoy Life Plentils Garlic and Parmesan lentil chips.
Tonight for dinner I ate Baked Sweet Sesame Tofu (recipe to follow) with whole brown rice and a side of steamed broccoli seasoned with sea salt and Trader Joe’s 21 Seasoning Salute.
Snacks for the remainder of the day consisted of a fruit plate made from fresh cantaloupe, raspberries, and holiday red seedless grapes & 1 baked (in the microwave! ;) ) sweet potato topped with mustard…strange? topping, but GOOD!
And now for the recipe…
Baked Sweet Sesame Tofu
1/2 block of extra firm tofu, drained and pressed
4 TB low-sodium soy sauce
1 TB sesame oil
1 TB agave nectar or honey
1 tsp Dijon mustard
garlic powder, a couple sprinkles
black pepper, a couple sprinkles
EVOO cooking spray
2 cups cooked brown rice
1. Preheat oven to 400 degrees F. Line baking sheet with foil and spray with EVOO cooking spray.
2. Cut tofu into cubes.
3. Mix together soy sauce, sesame oil, agave nectar, Dijon mustard, garlic powder, and pepper.
4. Add tofu to the sauce and let marinade in the fridge for about 10 minutes.
5. Place tofu onto the foil-lined baking sheet and bake for approximately 25 minutes.
I added 3 tablespoons of the marinade sauce into the cooked rice before serving. The tofu was well-flavored and deliciously crispy! This made enough for 2 servings. Let’s just say, I am excited for lunch tomorrow!