I felt like pasta this afternoon, but didn’t want a heavy sauce. This is what I came up with:
Glazed Lemon Tofu, Vegetables, & Pasta
– 1.5 cups frozen vegetable blend
– 2 oz whole wheat pasta
– 85 g extra firm tofu (1/4 block)
– 1 tsp olive oil
For Glaze: 1 tsp olive oil, 1/4 cup lemon juice, 1 tsp agave nectar, dash garlic powder
Cook pasta according to package directions. Drain in colander and set aside. Saute vegetables and tofu in a skillet on medium with 1 tsp oil. Let tofu brown for several minutes on each side. Mix glaze ingredients in a small bowl and pour over vegetables & tofu. Let the liquid evaporate; add reserved pasta and voila!
Nutrition Info: ~475 calories, 17 g fat, 60 g carbohydrate, 11 g fiber, 21 g protein
Adding the glaze
I added a bit of sea salt. It was super lemon-y; fresh orange segments would have been a nice touch.
…I’m starting to feel the effects of last night. A headache is emerging and I’m starting to feel really tired. I might need a nap today, but I’m brewing some coffee now to see if I can make do without.