Lunch time!

As I was packing up tomorrow's lunch earlier tonight, I thought it looked so pretty that I would share it with you.

This is an adapted version of Sushi Roll Edamame Salad from Appetite for Reduction. It's adapted only because I was missing a few ingredients, so I had to simplify. Basically you are looking at brown rice atop a bed of raw kale, topped with sliced nori strips and sprinkled with sesame seeds. On the side is shelled edamame also sprinkled with sesame seeds. Tomorrow I'll pop this baby in the micro for 1 minute then pour on the Green Onion-Miso Vinaigrette (from said book). Only my vinaigrette is sans green onions (again, did not have any at the moment) and I replaced the agave with Bragg's.

It packs up nicely too...

Broiled Tofu

I've discovered my favorite way to cook tofu. It also happens to be probably the easiest and quickest. Hello broiler!

I used the recipe for Broiled Blackened Tofu from Appetite for Reduction by Isa Chandra Moskowitz, the queen of vegan cookbooks. If you want the exact recipe, buy the book (it's totally worth it!) but what it is basically is thin tofu slices dredged in spices and broiled for about 12 minutes. I'd imagine you can use any spice mixture or marinade or sauce that strikes your fancy. 

What makes or breaks this tofu is the pressing. I usually do not press my tofu, but this time I decided I would. It really gives the tofu a great firm, chewy texture. So here is the complete meal... Broiled Blackened Tofu with Butternut Coconut Rice (minus the butternut), and Jerk Asparagus. T said it was the "best meal I've ever had!" Wow.