u/DontLikeClams

My husband makes tofu taco “meat” and it is by far my favorite. We had tacos last night for dinner and I used the leftovers for today’s lunch.

He doesn’t measure, so I’m going to give you his “cooking with love” measurements as best as I can.

For the “meat”
• 1 block extra firm tofu, pressed
• 2-3 tablespoons paprika
• 5-6 tablespoons chili powder
• 2-3 tablespoons nutritional yeast
• EVOO, enough to wet mixture, start with a splash and add more as needed
• salt/pepper to taste

Crumble the tofu into a mixing bowl, add ingredients through nutritional yeast. Mix gently, covering the tofu completely. Add EVOO to lightly wet the mixture and create a damp coating of the dry ingredients on tofu. You don’t want it to be soupy, so err on the side of drier. You can always add more EVOO during cooking if needed. Mix thoroughly to ensure all tofu is coated.

Heat a large skillet over medium-high heat, add tofu to pan. Spread tofu loosely in the pan to allow it to crisp slightly rather than steam, about 7-9 minutes, stirring occasionally.

Remove from heat and serve with tortillas, avocado, lettuces/cabbage, salsa, and any other toppings you like.

I like to use the leftovers for burritos and salads like above. Hope you like it!

Here are some photos of tonight’s storm near Chase Field

Quick freezer dinner as we get ready to move and are trying to use up our perishable/refrigerated items. Also looking to avoid a trip to the store until after the move.
-Daring chicken
-Frozen veg mix
-Couple splashes of tamari sauce
This took maybe 10 minutes, was filling and delicious!

Normally I would have added sesame seeds, maybe some rice or quinoa, but accomplished what I set out to do: use up the stuff on hand and feed the fam. 👍

I’m always low on my protein at the end of the day so looking to add more protein into meals. My usual ingredients for steel cut oats with one important addition: protein powder

I wasnt sure how the protein powder would blend in the oats, so I mixed a scoop separately with about 1/4 cup of water. Then I mixed that protein ‘gravy’ into the oats and that was perfect. 2nd photo is everything all mixed together. Not pretty but it gets the job done. 👍

Other ingredients:
-Frozen wild blueberries
-Chia seeds
-Hemp hearts
-Ground flax

I was a little heavy handed with the black pepper today but the salad is:
-Chickpea salad my hubby makes (chopped cukes, cabbage, tomatoes, basil and vinegar)
-Arugula and red cabbage base
-Raw pepitas
-Avocado with aforementioned pepper
-Drizzle of rice wine vinegar

I posted my salad with hubby’s chickpea salad mix before and the suggestion from folks was to add more next time so I did. It was really good!

My hubby made a garbanzo salad:
-garbanzos
-chopped tomatoes
-chopped cukes
-chopped cabbage
-torn basil
-red wine vinegar

I put a scoop on a bed of arugula with an avocado and raw sunflower seeds. Drizzled a little more red wine vinegar over the greens. It was really good! What do you think?

Arugula, red cabbage, tomatoes, almonds and garbanzo beans. After photo, dressed with lemon juice, EVOO, black pepper. I prefer lentils in a salad, not a huge fan of garbanzos except in hummus. What do you think?

EDIT for clarity: banana free! That is heart of palm.

I love that a bed of greens is a blank canvas for flavors. You can make it Asian, Mexican, Italian, etc. Usually though, I just throw in what I have on hand. This is one of those times.

Base is baby arugula with cabbage and carrot shavings mixed in topped with:
-Lentils
-Artichoke hearts
-Chopped English cucumber
-Sliced hearts of palm
-Sliced avocado
-Raw pepitas
-Salt & Pepper

I added the juice of a small lime over the whole thing after I took the photo. The fat from the avocado and protein from the lentils make it a filling meal.

Looking forward to hearing what you think and especially what you might add or do differently. Thanks! 🥗