Today’s lunch was Moroccan inspired vegetable stew (leftovers), served with a side of jasmine rice. A big colorful salad, including radishes, bok choy, romaine, red cabbage, cucumbers, red onions, baby avacado and fresh tomatoes, all dressed with a generous spray of lime juice. Also grilled baby peppers and grilled zucchini squash. A small side of crumbled seasoned tofu, to add onto the salad. Tofu is seasoned with cilantro, chili powder, garlic and onion powder and 2 Tablespoons tomato paste. Crumble firm tofu in nonstick pan, add seasonings, tomato paste and 1/2 cup veggie stock, than cook on medium heat till dry. Taste and add seasonings desired. I added a couple smashed green olives and a tablespoon of the olive brine. 🤗 Pickled red onion and pickled jalapeno for garnish!
Filling lunch, for sure! Who says eating this way means not having enough food?
Eat like it matters!
Eat good food!