- Baked tofu
- 1,000 piece puzzles
- Hints of spring
- Piper not having a broken arm
Clearly, I’m loving some very specific things here lately. And if you listen to my podcast (THANK YOU!), some of this is likely to be repeated on the show because…my life just isn’t that interesting! P.S. Thank you for listening and your iTunes reviews! We’re having so much fun!
Starting at the bottom of that list: Piper. I didn’t really think her arm was broken, but there was the chance. Shea pulled on her arm pretty good yesterday morning and Piper proceeded to not use her arm for the next 3 hours, saying it hurt and there were intermittent tears. Around 1pm, we went to urgent care and the PA manipulated it back into place. We confirmed with x-ray that all was good to go and she was rewarded with a soft serve from DQ. She really was tough and brave!
I’ll anxiously await that bill.
The weather is in the 40’s all week. It’s May. Maybe winter did completely forget to show face this year. So weird.
Mark was supposed to travel 3 weeks this month, but…COVID-19. Of course this is great, howeverrrr…I had purchased my next 1,000 piece puzzle that I “promised” not to start until he was out of town. I tend to get a bit obsessed and won’t leave it alone until it’s done.
Well, with his travel canceled this month, I started the puzzle on Friday evening and by Sunday at dinner time, it was probably 75% done. I was also gone nearly all day on Saturday and worked on it very little on Sunday until 4pm. Those things are addicting and my little chicks are happy to hangout in the “art room” as I do my puzzle and they do art or play or “help” 😊
Now, for that tofu. I’ve been eating much more plant-based and loving it. Much of that with thanks to tofu. I’ve made tofu for years but I’m falling in love all over again. The baking is so easy and the texture is great. I’ve got it down to a science and even if you THINK you won’t like it, you probably will. My whole crew gobbles it up!
This recipe was sent over from my sister-in-law. It came together quickly and was BIG on flavor. Spicy yet creamy and slightly sweet from the peanut butter and brown sugar. You can throw in more veggies and make it more of a stew than a soup, too. I will for SURE be making this again – NOM!
Vegan Panang Tofu Curry
Author: Nicole Morrissey
Serves: 4 servings
- 14 oz extra firm tofu
- nonstick cooking spray
- ¼ tsp salt and black pepper, to taste
- ½ Tbsp olive oil
- 1 red onion, chopped
- 1-inch piece ginger, chopped
- 5 garlic cloves, minced
- ½ serrano chili, seeds and membrane removed, finely diced
- 2 Tbsp panang curry paste*
- 3 Tbsp creamy peanut butter
- 1½ cup low-sodium vegetable broth
- 1 (14 oz) can coconut milk
- ¼ tsp turmeric powder
- 2 tsp low-sodium soy sauce
- 1 Tbsp brown sugar
- 6-7 baby potatoes, quartered (~8 oz)
- 2 carrots, peeled and thinly sliced
- 1 red bell pepper, thinly sliced and slices cut in half
- 1 cup broccoli florets (small florets)
- ⅓ cup basil, chopped
- zest of 1 lime
- juice of ½ lime
- 3 cups cooked brown rice
- Preheat oven to 400 degrees F. Line a baking sheet with parchment and set aside. Drain tofu; cut width-wise to create 2 thinner blocks of tofu. Using layered paper towel, gently press excess moisture from the tofu. Cut into ¾-inch cubes and arrange in a single layer on the baking sheet. Mist with cooking spray and sprinkle with salt and pepper. Bake for 30 minutes.
- Meanwhile, heat oil in a pot over medium heat. Once hot, add the onion, ginger, garlic, and serrano. Saute for 3 minutes until onion is softened; add the panang curry paste and peanut butter; saute for 1 minute.
- Add broth, coconut milk, turmeric, soy sauce, and brown sugar; stir and increase to medium-high. Add potatoes and carrots. Cover the pot with a lid and let it simmer for 12-15 minutes. Add the bell pepper and broccoli; stir and cook for 5 minutes. Stir in prepared tofu, basil, lime zest, and lime juice. Serve over hot rice.
Serving size: ¼ recipe Calories: 627 Fat: 28.5 Carbohydrates: 70.5 Sugar: 13.8 Sodium: 876 Fiber: 7.5 Protein: 21.8 Cholesterol: 0
Weekly Menu: March 1st – 5th
- Sunday: beef tacos with avocado, corn, rice
- Monday: lobster ravioli with green beans and salad
- Tuesday: chicken and shrimp fajitas
- Wednesday: leftovers or out for dinner
- Thursday: Cauliflower Cream Pasta from Thug Kitchen