Lunch Salad2 packed cups of spinach
2 tablespoons thousand island dressing (see below)
1 handful chopped pecans
1 handful chopped dried apricots
1 cup baked tofu (see below)
Toss the spinach and dressing until all leaves are evenly coated. Add other items and eat.
Thousand Island Dressing
1 cup vegan mayonnaise
1/4 cup ketchup
1 tablespoon pickle relish
1/4 teaspoon ground pepper
Mix all ingredients until well combined. Chill at least one hour. Will last up to one week in fridge.
(This is Isa Chandra Moskowitz's recipe. Sometimes I change the seasoning.)
3/4 cup vegetable broth
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 teaspoon dried thyme or 1 tablespoon fresh
3 cloves of garlic, minced
1 block tofu
Chop the tofu into bite sized cubes. Combine the other ingredients in a shallow pan. Add tofu and marinate in the refrigerator at least one hour.
Preheat the oven to 375 degrees. Lightly spray a cookie sheet with oil. Spoon the tofu cubes
out of the marinade and place them in a single layer on the pan. Bake for 30 minutes, turning and basting once.
As an update to yesterday, my unemployment issues were solved without too much hassle and I have a good job lead. I also had a fantastic run this morning. I have to remember that every bad day is followed by a good one.