Sooo remember yesterday I was saying we only had a wee bit of snow? Well, more showed up.

SNOW DAY!! Honestly, normally I’d rather be in class, but today I stayed in my pjs all day, sipped homemade cappuccinos, didn’t brush my hair or do my makeup, watched movies with Dallas, and snuggled with Mowzers. Best part was that I was actually home to make us dinner today! That hasn’t been happening much lately, so it was a nice treat for us both. I’d like to say I got a lot of homework done, but…uh…oh look, food!

I’ve said it once and I’ll say it again: if you don’t like tofu, you haven’t had it made properly. I used to loathe tofu, but only because of how it was prepared. I buy the extra-firm and press it, then marinate it. I just fed this to an omnivore- trust me, it’s good.

The veggies have their own flavour profile that goes well with the tofu, as do the peas & rice. Dinner was nutritious, filling, and hardly dirtied many dishes! I love it. Great comfort food on a snow day <3

Roasted veggies!! love <3

Fabulous dinner, minimal effort. Now I can get back to homework Facebook.

Enjoy, foodies! From my kitchen to yours <3

Ingredients:

For the tofu:
1/2 block extra-firm tofu, pressed & cubed
2 tbsp mango chutney
1/2 tbsp sesame oil
1/2 tbsp maple syrup
1/2 tbsp apple cider vinegar

For the rice:
2/3 cup brown rice
1 1/2 cups water
1/2 cup frozen peas
2 tbsp Bragg’s {or other soy sauce}
1/2 tbsp rice vinegar
1/2 tsp sea salt

For the veggies: 
1 medium zucchini, chopped
3 medium carrots, chopped
1/2 head broccoli, chopped
1 small yellow onion, chopped
1/2 red bell pepper, seeded & chopped
2 tbsp sesame oil
1 tbsp Bragg’s {or other soy sauce}
1 tbsp rice vinegar
1/2 tsp ginger powder
1/2 tsp sea salt
4 cloves garlic, minced

Directions:

For the tofu:
1. In a small container, combine tofu with mango chutney, sesame oil, maple syrup, and apple cider vinegar. Close container and shake well. Allow to marinate at least 20 minutes, though it’s best to leave for an hour or longer.
2. Line a baking sheet with tin foil or parchment paper and place tofu on top. Bake @ 425 degrees for 35-40 mins, turning once halfway through {I baked this on the same pan as the veggies}. Serve warm.

For the rice:
1. Put rice and water into a small pot over medium high heat. Bring to a boil, stir, cover, reduce to minimum. After 20 mins, lift lid and sprinkle in frozen peas. Do not stir in. Cover and let cook until water is absorbed.
2. Once cooked, stir in the soy sauce, rice vinegar, and sea salt. Serve warm.

For the veggies:
1. In a large mixing bowl, toss all chopped veggies with sesame oil, soy sauce, rice vinegar, ginger, sea salt, & garlic. Mix well.
2. Line a baking sheet with tin foil or parchment paper and spread veggies evenly on top. Bake @ 425 degrees for 35-40 mins, turning once halfway through {I baked this with the tofu}. Serve warm.

And your delicious dinner is done! <3

Question: Is there much snow where you live? Did you go out in it or snuggle up inside?

Just for some giggles, I will leave you with a photo of Ambrose. I hope you’re all having a better day than Ambrose.

peace, love, food <3

Char, xo