Hey everyone! Popping in to say I am surviving motherhood and sharing a quick and delicious lunch that is a new favorite for this mama. I’ve quickly learned that if I am not prepared and flexible about meals then I won’t eat healthy! It’s so easy to grab whatever is easy when you have your hands full (and when you are sleep deprived and would rather be napping than cooking!!) I’m also learning that nursing mamas are ALWAYS hungry! I’ve been getting back into prepping food at the beginning of the week to make my life easier when the goin’ gets tough (and the tough won’t nap). This recipe is simple with only 4 ingredients. I used to be freaked out by tofu because I didn’t like the texture when it wasn’t extra firm tofu and I found it was hard to season to my liking. Then I discovered SoyBoy marinated tofu and it’s become a staple in our house for a quick and delicious protein. I even eat it cold on salads! If you prepare grains at the beginning of the week you will always be 10 minutes away from a healthy meal. Enjoy!
Tofu Quinoa Skillet
Ingredients
-1 block (1/2 package) of SoyBoy marinated tofu (my two favorites are the caribbean and the tofu lin), sliced into small cubes
-1/2 cup quinoa
-2 cups of baby spinach
-1 tsp. Bragg’s liquid aminos
-Optional: sliced almonds to garnish
Cube up the tofu and brown on both sides with olive oil. Add cooked quinoa and saute for 2-3 minutes. Add spinach and cook until spinach is soft. Add liquid aminos and stir. I add sliced almonds on top to give it even more texture and flavor. This makes one lunch serving but you can certainly double it if you are making it for others.
