Last night I woke up several times. While I fell back to sleep easily, I sure didn't feel like I had a good night's rest, so I opted to stay in bed rather than get up to do cardio. That and I really had no desire at all to do another step workout. I had thought about taking today as a rest day. I have some major DOMS going on from my weight workouts. However, the sunshine was calling my name. Jason and I managed another lunchtime run. It's definitely what the doctor ordered. We did go just a tad slower than yesterday, but not much. It was a good, comfortable pace.
Tofu on Tuesday
Jason was riding his bike with a group after work, so I had the house to myself (well, besides the pups). I wanted an easy dinner. No frills or fuss. I opted for Chipotle Raspberry BBQ Tofu with sweet potato topped with steamed broccoli.
Basically, I mixed together a BBQ sauce with a raspberry chipotle sauce and marinated extra-firm tofu with the sauce for about 1 hour. I baked at 375 for approximately 50 minutes, flipping once. For the sweet potato, I microwaved approximately 6 minutes and spiced up with cumin, red pepper, chili powder, garlic powder, salt & pepper and topped with the steamed broccoli.
The edges of the tofu did get a tad bit crispy, but the rest of the darkness is from the sauce. Sorry, the pics don't look terribly appetizing. Let's say it tasted better than it looked. If you don't have a raspberry chipotle sauce, it would be so easy to make by mixing up a sugar-free raspberry jam with chipotle in adobo and mix that in with your favorite (or homemade) BBQ sauce.