Have you been eating meatless on Mondays? Even though I may not be posting each week, we are still going meatless at least one day per week. Budget friendly and eco friendly, it’s a fun challenge to create new ways with tofu, beans, and other non animal sources of protein.
This week, I had some leftover orange sauce from this recipe. It is such a flavorful sauce that I wanted to use it again, and thought it would be great over some baked tofu. To create a bit of tropical-ness to the tofu, I marinated it in coconut rum for 3 hours. (Probably could also use coconut milk.) Then baked for 15 minutes per side in a 375 degree oven. I was right, this was divine. Fresh flavor of cilantro was predominant, followed by the fruity and gingery background.
To round out the meal, a little red quinoa for some whole grain goodness and some colorful veggies.
Isn’t that purple cauliflower gorgeous?
I think we got our dose of healthy antioxidants in this meal. Especially when you add the resveratrol we got in the red wine.
Finally, a picture of the Paws and Pacifiers of our life.