Tuesday, March 23, 2010

Family Day and Tropical Grilled Tofu

Tough Start
Last night I wasn't sure I was ever going to fall asleep. The last I looked at the clock it was 11:15. The next time it read 4:15 am. So I did at least get 5 straight hours. I had set my alarm for 5:15 to get in my workout so there I was tossing ideas around. Try to pretend to sleep for 1 more hour or reset alarm and forgo workout for possibly an hour and a half. It took about 40 mins before I gave up and got out of bed. I'm not really sure how I managed it, but I did Cathe's Cardio Fusion. That's a toughie, especially when low on sleep. It did energize me though by the end. I'll admit to a very rough start. In the end, I was glad to have gotten it done.

The weather has totally turned around from the rain and 40 degree temps on Sunday. It was sunny and low 70's. So nice. Really made me wish that I had been able to run at lunch and enjoy outdoor exercise. However, I knew I wouldn't be able to run with Jason at lunch. The workday was a short one for me, a special treat. My mom, sister, niece, and nephew came up around 12:30 to meet me for lunch. Then we took the kids to a playground right down the street from my house. So, no run, but at least I was able to spend time outside with the family.

Tropical Tofu Tuesday
Since the weather was so nice, it was hard to pass up a grill opportunity. Dinner was inspired by a recipe Heather @ With a Side of Sneakers posted yesterday for grilled pineapple and chicken. I substituted the chicken with tofu and rice with quinoa for a Tropical Grilled Tofu and Quinoa.

Tropical Grilled Tofu and Quinoa
Ingredients:
1 package extra firm tofu (frozen, thawed, squeezed)
Mango ginger habanero sauce*
1/2 red bell pepper, large dice
1/2 green bell pepper, large dice
1/2 red onion, large dice
pineapple, mine was cut into large strip (yields approximately 1 cup cubed)
1/2 cup dried quinoa
1 cup low-sodium vegetable broth or water
3 green onions, chopped
sea salt and pepper to taste

Directions:
Cut tofu into 4 "steaks" and layer with sauce. Allow to marinate at least one hour.

Heat grill and grill onions and peppers together until just soft. Grill pineapple on grill just a minute or so on each side then cube. You could also use an indoor grill or roast the veggies.

Meanwhile, cook quinoa according to directions adding in the green onions and spices when done.

To serve, top quinoa with veggies and pineapple and tofu steaks. If you have extra sauce, you can stir some into the quinoa for additional flavor.

*Note on sauce: Jason and I are both suckers for buying sauces. With that being said, this sauce would be so easy to make. I'm thinking mango puree, agave nectar, possibly some OJ then minced ginger and habanero peppers. Note to self, stop wasting money and make my own sauces.

I love being inspired by my fellow bloggers. I enjoy both trying out their recipes and taking the ideas and turning them into my own. Do you ever actually make any of the recipes you find?