considering it’s a saturday and i haven’t posted any recipes in a while, i decided to challenge myself to do a little creative grocery shopping at the cafeteria and go back to the kitchen to cook up something tasty for lunch
outcome: three and a half stars
- red bell peppers
- sundried tomato salad dressing
- 1 orange
- low-sodium teriyaki sauce (not from the cafeteria)
- 1/2 tbsp canola oil (not from the cafeteria)
1. Preheat oven to 350. In a bowl or bag, cover red bell peppers in sundried tomato dressing, then lay them on a foil-lined baking sheet. Place in the oven for about 20 minutes
2. In a plastic bag, mix the juice of 1 orange and 2 tbsp low sodium teriyaki sauce. Add the tofu, make sure it is all coated, and refrigerate.
3. Heat oil in a pan and add broccoli and mushrooms. Cook for about 2 minutes, then add sliced onions. Cook on medium heat.
4. In another heated pan, add the tofu and let cook on one side for about 30 seconds, then turn and cook all the sides so they are browned.
5. Add the leftover marinade to the vegetables and continue to cook. Reduce heat.
6. Remove bell peppers if you have no done so. Put the vegetables in a bowl, top with tofu and roasted red bell peppers.
this turned out MUCH better than expected. I was worried the orange would be too much, but it was perfect. Still, the tofu didn’t have a whole lot of flavor, so you could try marinating it for a little while longer - 20 minutes or so - to try to infuse more flavor. Much better than any other vegetarian option they had in the cafeteria today.