Are you ever just hungry but have no idea what to eat? That’s been me so often lately, haven’t been going with set entrees or themes. Recently, I’ve just sort of been throwing things together and that’s been doin it for me.
I took a nap after I got off work. I was hungry before I went to sleep but didn’t want to eat and sleep so I waited until after. I was so hungry when I woke up but had no real inspiration. I opened my fridge and just sort of started pulling things out. And then sprung tonight’s dinner.
Roasted Veggies and Tofu Over Quinoa & Spinach
– 1 russet potato, cut in half and then sliced thinly
– 1/2 of an onion chopped
– 1 zucchini, sliced
– 1 yellow bell pepper, chopped
– 3 cloves of garlic, roughly chopped
– 2 tbsp olive oil
– salt, black pepper, cayenne, paprika
Of course you can use any variety of veggies you want, this is just what I happened to have in my fridge.
Heat oven to 400 degrees.
Throw all the veggies in a pan with oil and seasoning. Cook in oven for 30 minutes. I tossed mine with lemon juice when they came out of the oven.
Tofu over Spinach & Quinoa
First, make the quinoa according to package instructions. When done, I added 2 tbsp of chopped olives (that I had left over from a few days ago) and 1/2 a cup of raw cashews.
In a separate pan,
– 1 tbsp of coconut oil
– 1/2 block of tofu, cut in half and then into triangles
– salt, black pepper, cayenne, paprika (I use this combo a lot, can you tell?)
Keep the pan fairly hot and cool until crispy on both sides.
– 2 tbsp balsamic vinegar
– 1 1/2 tbsp olive oil
– 1 garlic clove, minced
– juice of a half of a lemon
On a plate, lay down some fresh spinach. Top it with the quinoa mixture, the tofu and fresh tomatoes. Drizzle with the dressing. I always add extra lemon juice but I’m obsessed with lemons so that’s up to you!