-Quinoa/chopped nut/raisin combo
-Baked tofu with a little lemon juice dribbled on top
-A little bit of red leaf lettuce, just for color
It just wasn't in the cards for me to explore a new recipe today. If you wanted to talk feminist theory or the West Wing, I was your girl. But new recipes? Not today. Perhaps tomorrow. In truth, I was just really hankering for the quinoa/chopped nut combination I tested out yesterday. As evidenced by the anecdote of my month-long obsession with kidney beans and kale, I tend to fixate.So, to add at least a LITTLE variety, I got out the remainder of my tofu and tried to revamp the breaded recipe I had a couple of days ago. Rather than breadcrumbs and oregano, I mixed corn flour, bread crumbs, paprika, garlic powder, onion powder, and some salt and pepper for a different breaded mix. It was a considerable improvement, with a little bit of kick to it, thanks to (I assume) the paprika. It was still on the dry side, despite a couple squeezes of lemon juice as a topper. Still, when it comes to tofu, I think that all forward motion is progress.
Looking back, this is, I believe, a pretty protein-filled vegan meal. Between the quinoa, the nuts, and the tofu, I've remained feeling incredibly full for the past few hours. For a lazy evening of lounging and wishing Allison Janney and I were best friends, this hit the spot.
WILL REPEAT
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