Monday, February 24, 2014
I had some basil left in the fridge from the Super Bowl. Since I had all of the ingredients for the sun-dried tomato pesto, I figured I'd make that to use everything up. I made the pesto, marinated some tofu with Italian marinade from Vegan with a Vengeance, and cooked some quinoa in the rice cooker and used the steam to cook some broccoli. Boom - dinner is served in 30 minutes. It's simple meals like this where I just aim for a protein (the tofu and quinoa), a carb (the veggies and the quinoa feels like a carb), and some green vegetables. I have some fat from the oil-packed tomatoes and from cooking the tofu.