Glazed Lemon Tofu, Vegetables, & Pasta

I felt like pasta this afternoon, but didn’t want a heavy sauce.  This is what I came up with:

DSC01817Glazed 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

DSC01818Tofu browning

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Adding the glaze

DSC01820

Almost ready…

DSC01822DSC01824

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.

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