One of the great things about tofu is it’s diversity. You can cook it and add it to about almost any dish, or season it a million different ways depending on the flavor you’re going for. When it comes to the 21 Day Fix and meal prepping, I know how key it is to get the most “bang for your buck”– the bang being quantity (and quality) of ingredients you can make at once, and the buck being the TIME it takes to do this! In this series of plant-based #21DayFix meals I will feature this simple baked tofu in a variety of ways, which will give you some diversity in your meals and save you some time (and hopefully stress).
What You Need:
1 Block firm tofu
1 1/4 cup carrots (about 3 medium carrots)- cubed
1 1/4 cup snap peas- sliced
2 Stalks Green onion- diced
Garlic-3-4 cloves- diced
1 cup quinoa- cooked
2 teaspoons coconut oil
Peanuts- 28 whole *optional
What you Do:
1. Set oven to 350 F.
2. Drain tofu and set on absorbent towel to get rid of excess water.
3. Cut tofu into cubes and place on non-stick cooking sheet and drizzle coconut oil evenly over onhealthy analgesics cubes.
4. Optional to add any seasonings– ginger (powder), garlic (fresh or powder) etc.
5. Bake tofu for 3-4 10 minute increments– depending on your preferred outcome, I like mine on the firmer side so I baked these for about 35 minutes. Stir on sheet between each round, helping them to not stick to pan.
6. While tofu is baking you can cook your quinoa on stove and prepare your veggies.
7. Slice carrots and peas and lightly steam in a pan on stove with diced garlic (approx 5-8 minutes). Don’t overcook… leave those veggies with a little crunch!
8. When all ingredients are cooked and ready to go, combine them all in a bowl and top with fresh green onion and hot sauce!
* If you are following the Eating plan for the 21 Day Fix/Fix Extreme/Cize- measure your veggies/tofu & quinoa in appropriate containers before combining! (See above photo)
*The recipe equivalents are 1 red, 1 yellow, 1 green, 1 blue, 1 tsp | per serving
*Optional to add an approved dressing besides some hot sauce- like the Asian Citrus Vinaigrette (pg 59) from the Eating plan- add 1 orange to the container count.