If you aren’t a tofu fan, listen up. This just might be the recipe that turns it all around for you, like it did for my husband and daughter.
I toss extra firm tofu cubes in a lightly spicy (or not; your call) peanut sauce and then roast it until the edges are golden and lightly caramelized. These slightly sweet, peanut-ty cubes sit atop a bowl filled with enough veggies to load up on an array of vitamins, including some makeshift zucchini and carrot noodle-like ribbons.
To make this a satisfying meal, I add brown rice, which is more filling than the more traditional rice noodles, and more filling than just sticking with the “veggie noodles.”
I love the combo of cold veggies paired with warm rice and just-cooked tofu, but this dish works perfectly as a brown-bag option, served cold or at room temperature. Plus, it’s pretty, with the array of vegetable colors, so it will brighten up your lunch, even if you are working through it, eating at your desk.
If you haven’t considered including tofu even occasionally into your meal rotation, this ingredient is worth a second look. A 3-ounce-serving has about 10 grams of protein and offers one-quarter of the day’s calcium, plus a nice smattering of other minerals – all for about 90 calories.