Will run (in the rain) for tofu

I can't believe that it is Monday already! While my weekend was filled with:

• A bike ride and baking with one of my favourite herbs
• Wetsuit struggles and olive tapenade
• A successful spelt pide experiment

sometimes 2 days off work just doesn't seem long enough does it?

Disclaimer: I just wanted to clarify something about my last post and my comments on spelt, as I didn't mean to mislead anyone. As wheatman rightly commented, spelt does contain gluten so it is not suitable for people with coeliac disease.  I am intolerant to wheat (not the protein that is gluten) and have found that I can tolerate spelt as an alternative with no reaction. I guess it is a matter of working out what works for you :)

Training: Run

Due to inclement weather yesterday, I missed out on my scheduled run / bike training session. So today, while I didn't have time to do both, I was determined to fit in a long-ish run after work - 'rain hail or shine'.

Unfortunately when it came time to putting on my sneakers,  it was all about 'rain'. 11 super soggy kilometres later, I called it a day and headed to the shelter of my car and had a chilly drive home.

Dinner

After a long shower to warm up, I was grateful that tonight's dinner plans were speedy.

My Mystery Box inspiration....

Tofu!

       

Did you know? Tofu originated over 2000 years in China, and is the curd of soya milk pressed into semi-solid blocks. It comes in a range of consistencies, from silken to firm, and can be used in both savoury and sweet dishes. Tofu is a great source of both protein and iron, and may assist in lowering cholesterol.

To be honest, I had originally planned to create a tofu dessert (given I often use tofu in savoury dishes), however the lure of a veggie-packed tofu stir-fry after a soggy run was all too much.

So a tofu and vegetable stir-fry it was.

In a bowl I mixed together tamari, garlic, ginger and chilli sauce, then added a block of firm tofu that I had cut into cubes.

While the tofu was marinating, I prepared the other stir-fry ingredients.

Red cabbage, zucchini, carrot and capsicum...

Then it was time to get my stir-fry on!

The best part about stir-fries is how quickly they come together (which is particularly useful when you are hungry after a soggy run!).

I served the tofu stir-fry with white rice (I was outta brown rice).

 

Topped with a sprinkle of sesame seeds,

And sliced green onions.

Gobbled up in 5 minutes flat.

(Even if the tofu did turn a nice shade of purple because of the red cabbage!).

What about you? What is your favourite way to use tofu?

Happy Baking :)