breakfast · dinner · lunch · recipe · vegan

Tofu X 2

Wow – today FLEW by! I remember looking at the clock at 4 and thinking “Where did this day go?”

First, J and I went grocery shopping this morning. We were both still in our sweats, too. Love!

Either you are a person who hates it when people wear sweats/yoga pants out in public or you love it. I am 100% for it! =)

I bought some of the basic’s – fruit, veggies and some meal planner items – tofu, beans, jalapeño and portabella mushrooms. I made a vegan lasagna today and I have been craving chili so I am also planning on making a crock pot full. I love making large family size dishes so I can have plenty to eat during the week. Plus I buy only a few vegetables at a time and plan my meals around them. This week I bought asparagus, red bell pepper, carrots and spinach. I have other veggies here already but it’s always nice to mix it up.

I was STARVING by the time we made it home. I was craving a tofu scramble, so while I was putting my groceries away I was also cooking. Talk about multi tasking!


I sautéed some onion and red bell pepper in olive oil until they were caramelized. Then added about 1/3 of a block of tofu with some turmeric and salt and pepper. I topped it with avocado, cilantro and Cholula.


It hit the spot!

After I put J down I was in the kitchen making my lasagna. I adapted the recipe from The Vegan Table’s Tofu Spinach Lasagna recipe.


The tofu ricotta turned out great but I added a lot more seasonings then the original recipe called for. The assembly was the same as a meat lasagna: sauce, noodle, “ricotta”, repeat. Bake for 30 minutes and TA-DA!




I had some for lunch, and J loved it too! Thank goodness! =)

One tip that I do want to mention is that I always heat and season my sauce before adding it. I make most of my meals from scratch but I am guilty of buying jarred pasta sauce. However, I like to always add my personal touch and taste to suit my tongue and the dish. For this lasagna I added some olives for texture and sun dried tomatoes for taste. NOTHING beats a great tasting sauce! 

I also had an apple for dessert.


Then we were off to the chiropractor again. He said everything was looking great, healing nicely. It still is very tender when I walk but I can tell a HUGE difference! He wants me to walk for an hour tomorrow and see him on Thursday to talk about running. I am starting to freak out about my running! But I have to keep telling myself that I need to heal properly and not injure myself any worse. =(    

Dinner was a huge bowl of raw goodness!


Romaine, red bell pepper, toasted pine nuts, fresh basil, avocado, a splash of EVOO and white onion, along with a rosemary cracker. Mmmm mmmm mmmmm!

I hope everyone had a wonderful day! =)


12 thoughts on “Tofu X 2

  1. I'm so glad you are on the mend. That lasagna looks amazing. You are impressive how much cooking you do with a toddler.

  2. First, thanks for stopping by my blog, I'm so happy that I in turn get to read yours! You have soo many delicious looking recipes, and I have to say the fact that you already cooked up and reviewed the vegan table lasagna (which looks amazing), makes me think it may be good enough for an Easter meal! Now I'm going to go back to browsing your site! 🙂

  3. I too am 100% for sweats at the grocery store. WTH should care really?!I do believe there is an extent though, like I refuse to wear my gray hoodie that has paint, holes and the front pocket is ripping off… I will switch to a more presentable looking hoodie before leaving, wouldn't want someone to think I was a homeless person! lol!Glad your back is doing better!!

  4. I'm so glad to hear that your back is feeling better and I will be keeping my fingers crossed for good news on Thursday!

  5. Everything looks soooo good ! Great ideas!Your meals are always so picture perfect, when do you have time to clean your house or do chores?

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