Hot hot hot! I walked to Harris Teeter this afternoon to return our DVD and pick up some mushrooms for dinner and came back needing water and watermelon!
Before dinner I snacked on some trail mix and roasted garbanzos to tide hunger. My favorite tide-over snack!
= baking it!!! Finally, a tofu method that gets a nice texture and doesn’t promote crumbling! After seeing Em bake it on Gliding Calm with "crispy on the outside" results, I decided to try this method. I pressed some extra firm tofu under some heavy cookbooks for about 2 hours and baked it for about 45 minutes at 350*.
The final dish: Tofu Stroganoff
A toss of whole wheat egg noodles, baked tofu cut into cubes, sauteed mushrooms + peas, and sour cream and bleu cheese stirred in.
I used 1/4 cup plus 1 tbsp bleu cheese crumbles and about 1/3 cup fat free sour cream. The sour cream was leftovers from Food Comp Lab that our professor offered us (normally I probably would have used Fage). NOTE: This brand of bleu cheese was weak! I got it because it was on sale, but I should have known better. Invest in a high quality bleu cheese if you want to try this dish!
While cooking I sipped on about 4 oz of last night’s Ledson Zinfandel –
And had two "these don’t count because it’s not my drink" sips of the husband’s Manhattan
I estimated the dish to be about 500 calories per serving (the tofu alone was about 200 calories), so save it for a night when you have more room (or use less ingredients).
Earn Your Dessert
Somebody (not me!) had a big craving for ice cream, so I made my second journey to Harris Teeter this afternoon on foot. It sure makes it more fun when you walk to earn dessert. I totally didn’t need any ice cream tonight, but who can resist partially melted ice cream on a steamy summer night!?
Tomorrow’s plan: workout, breakfast, go to the POOL for the first time all summer and read, and then we’re having friends over for a cookout 8)