Sunday was rainy and cold for most of the day (cold all day, rainy half the day). I decided to take advantage of being holed up in the house and prepped my lunch for Monday and Tuesday. I also made some homemade ciabatta bread to have with soups for dinner. I love zucchini, and I love using them in lieu of pasta sheets. I thought I'd try something new, so I came up with a Zucchini, Tomato Tofu Bake . I just used half a block of tofu, so this made two portions. I probably should have just used the whole block for four lunches, but wasn't sure how it was going to turn out. Saving the other half for later. Zucchini, Tomato, Tofu Bake Ingredients: 1 large zucchini, cut in half then thin slices lengthwise 4-5 garlic cloves, minced Approximately 1/2 pint cherry tomatoes, thin sliced 2-3 tbsp nutritional yeast flakes 3-4 artichoke hearts, small dice (not in oil) To taste: parsley, salt 1/2 block tofu (thin sliced for 4 slices), pressed then pan seared Directions: Prehea...
Finding my happy place in the day-to-day.