Bouley Quick Curry Baked Tofu with Quinoa, Kimchee and Butternut Squash with Carrot

Lunch is always a chore for me. I agonize, go out to eat, spend the $ or stay in and eat the food I have here. But I’m bad about menus so I really just throw things together. Today’s lunch was this delicious mixture of flavors. I used Cinnamon in the Squash to match the curry flavors, Sriracha sauce on top of it all, and Kimchee because who doesn’t love it.

1/2 cup Quinoa
1 1/2 cups Vegetable Broth

Put Quinoa in your Zojirushi rice cooker or equivalent and cook for allowed time (44 minutes on mine). Reserve 1/2 cup for lunch, either keep the rest warm for up to three days in the cooker or store in refrigerator.

1/2 package Curry Baked Tofu from Sprouts, Whole Foods, Amazon
Bake the Tofu in the oven at 400 degrees for 15 to 20 minutes, or fry in coconut oil on stovetop. Yes, you can microwave it. But why not just slice it and cook it on top of the stove or bake it again?

Butternut Squash and Carrot
1 small butternut squash
4 carrots
1 cup water
1/2 tsp Earth Balance or other Vegan spread
Cut squash and remove guts (seeds, guts). Cut the squash across, not lengthwise. Put in Cuisinart Pressure Cooker, or OnePot or equivalent. Peel carrots (if desired, I don’t) and put in pot as well. Cook on high pressure for 6 minutes and manually release the pressure when done. Take two carrots and four ounces (half a cup) of squash for lunch, store the rest. Mix 1/2 cup of squash with carrots, cinnamon, a dash of nutmeg as well as the Earth Balance.

Kimchee is store bought because why make it if you live near little Cambodia?

Drizzle with Sriracha and there you go, a 410 calorie lunch that is #Vegan

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