Seared Tofu with Spinach, Peas, Walnuts, Plain Yogurt and Caraway
over Brown Rice
SO glad to be back!! No more traveling for a while. I’m all decked out in sweats, listening to Christmas music with candles lit 😎
Let me start by saying I have the BEST husband. He’s off at an event right now, but I came home to all the laundry done and folded and a clean house <3 (And a freezer full of homemade chicken stock in all of our little tupperwares…..strange)
We boarded the plane (delay free!) at 4:30. I was a little hungry and decided to finish my raisins and see how I felt. I love raisins! They took the edge off of my hunger for the flight. I can’t believe I didn’t need a more substantial afternoon snack, but perhaps the hot tea with skim milk contributed. I was getting pretty hungry toward the end of the flight, but I knew dinner was next, so I decided I’d rather wait and have a nice dinner than eat some bar at 6:00.
My plan was to go to my favorite grocery store for a salad, but I really just wanted to go home, so I tried to think of things to make. I wanted shrimp, but I didn’t feel like peeling them and having cold hands, so I settled on tofu!
I had a virgin tonic + lime while I cooked 😀
I pulled this dinner together in a flash using some of our quick staples: pantry tofu, microwaveable rice, and frozen peas.
This is my favorite kind of tofu – it comes in a nice carton that doesn’t need to be refrigerated, which is nice to always have some on hand. It’s 200 calories for the whole box (I had half). It’s also got that nice jiggly texture that I like in tofu. I don’t like it when it’s firm and grainy.
So first I wrapped it in paper towels to drain some of the moisture. I probably should have done it longer than 5 minutes, but I was inpatient!
Then I put it in a bowl and weighted it with pots:
Then I cut it in cubes and seared it in 1/2 a tsp of EVOO.
Success Rice has these new microwavable cups of rice. 170 calories for a portion. This was great in a pinch, but I’d give the flavor a C+. It was dry and tasted chemically. I much prefer my Lindberg Short Grain Brown!
After searing the tofu, I cooked the peas in some caraway seed and then wilted the baby spinach. It’s served over the rice and topped with plain yogurt and walnuts. The dish was on the bland side because I was too lazy to add seasonings and think about what I was in the mood for. Looking back, this would have been GREAT if I’d mixed the yogurt with some mustard and dill and made a dressing/sauce to toss it all in. Oh well!
And don’t forget dessert! I swiped this from the client’s today:
Dinner calories: ~500
My stomach doesn’t feel very satisfied, but I think I just ate too fast.
I’m off to soak in Epsom Salts (my shoulders and back are killing me after all this travel and carrying around my heavy computer).
Then I’m getting in bed. I’ve been up since 4 this morning – sleep is calling!