Well, I’m marinating up a block of tofu for tonight’s dinner. I get a pretty good deal on a 3-pack of tofu for just $3.00 CDN at Costco. A block of tofu – feeds 3 nicely in the recipe I’m using and just by itself is about 17g of protein and 2g of carbs. Not a bad deal – and change from the usual pork/chicken/lamb/fish dishes I cook up.
I know a lot of people aren’t into vegan foods. I have a few meat ‘n potato friends that go “yuck” at the mention of tofu, lentils, beans – thinking that you have to wear love beads and go tripping thru’ the tulips. I have surprised them a few times when bringing a dish to a party. As they’re gobbling it up – licking their chops – they do not realize they are eating the stuff they go “yuck” at (I bring out the love beads at that point). Yes, I do tell them later what they have just devoured – and then I’m being asked for the recipe. I personally think it’s all in the mind – vegan food – as long as it tastes good – that’s all I care about – and is somewhat healthy.
The recipe I’m using for tonight’s meal is called Asian steak tofu (cooked up on the BBQ even tho’ it’s only -10C). We either eat along side of it some brown rice that I mix in with abit of wild rice from Lundberg Family Farms in California. Their rice isn’t exactly cheap – but I only use ¼ cup with ¾ cup of brown rice – but it just adds that little extra bit of zest. The way I’m serving up the tofu tonight is with salad – lots of it as I got a good deal on romaine lettuce (some of that will be incorporated into a soup this week – yes – romaine lettuce soup – delicious). With abit of triple rye bread on the side you have yummy meal less than 25g of carbs (yes Brad – I said yummy).