The time lapse since my last recipe post essentially correlates to the last time I cooked us a decent dinner. We haven’t been existing on cereal or PB&J sandwiches alone, but it hasn’t been gourmet by any means. Our kitchen is so hot right now. I get in and get out as quickly as possible.
And let’s be honest. I’m no longer that motivated to cook since eating has been a chore since about 32 weeks.
But with only two weeks left until my induction, I got a sudden wave of motivation to try something new while simultaneously making sure that I am packing in as much protein as possible for Sprout’s last weeks of development. The following meatless Monday dinner was inspired by a tofu recipe on Edible Perspective.
- Extra Firm Tofu – I pressed an extra firm block early in the morning and then marinated it in store-bought teriyaki sauce all day in the fridge
- Pineapple – I used canned pineapple rings
- Quinoa – I used 1/2 cup of lite coconut milk in lieu of a full cup of water
To “grill” the tofu and pineapple I greased the grill side of a cast iron griddle and heated it up across two burners. The tofu and pineapple grilled up quickly, probably about three minutes a side. The 1/2 cup of coconut milk in the quinoa added a decadent and silky texture, a perfect compliment to the tofu and pineapple. We ate everything with a small salad and steamed green beans for the ultimate meatless Monday meal.
If you are afraid of cooking with tofu keep trying and remember to give yourself at least 30 minutes for pressing all of the water out. It makes a tremendous difference with the texture. Enjoy!