-(Slightly undercooked due to a miscalculation of how having a lid on the pot affects the cooking process) quinoa
-Breaded (in the sunflower seed/nutritional yeast/corn flour mixture mentioned before) and baked tofu, then thrown in a skillet with some (garlic and oregano infused) pasta sauce
-Tomatoes that had spent the afternoon sitting in some olive oil with salt and pepper
-Red leaf lettuce garnish
This is my honest to goodness current favorite meal. I think I may just be thrilled that I found my tofu solution; after weeks of dealing with dry baked tofu or overly soggy tofu flung into a pot of tomato sauce, this is really the solution. With the quinoa mixed in, it combines all of the flavors I wanted (nuttiness, tomato, a little bit of a cheesy flavor, and some spice). It's best pained with some other muted veggie flavors, I think, and I always find tomatoes and olive oil delicious.
I'm a little too proud of this meal, I think.
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