Veggie Challenge: Day 2

Yesterday, I told you all about my personal veggie challenge and day 2 went fantastically well! I had leftovers from last night for lunch which gave me 2 veggie servings, and then dinner tonight gave me a whopping 3 servings!

Before I get to dinner, I want to share my (if i say so myself) great calorie burn from Jazzercise:

Total Time: 63 minutes

Total Calories: 653

Max HR: 187

Avg HR: 156

My Jazzercise teacher came up to me after class and said “you’re doing GREAT girl! Keep it up!” which made me feel FANTASTIC!!!!

There is a noted change in the general food choices in our house. Never in a million years did I think that Adam and I would choose baked tofu with vegetables over an organic grass-fed beef roast. But, that’s exactly what happened today! We both wanted tofu, rice, and veggies over meat.

Normally, I make the classic Gliding Calm tofu for dinner, but I came across a recipe on the Weight Watchers boards (Thanks BEMILYH!!!!) that inspired me. I combined the classic recipe with this citrus-based recipe from WW and ended up with an AMAZING combo!

In order to get my veggie servings, I sauteed together 1 medium zucchini, 1 c. mushrooms, 1/2 c. water chestnuts, scallions and shallots, then stirred in some cooked brown rice, garlic powder and a touch of ginger. Then I made the tofu:

Orange-glazed Spicy Baked Tofu

Ingredients

1 block extra firm tofu, cut into cubes and blotted dry

juice of 2 small oranges

2 Tbsp. soy sauce

2 tsp. dark sesame oil

1 packet Splenda (or sugar)

1/2 tsp. ground ginger

1 tsp. dijon mustard

1/2 tsp. sriracha

Directions

Mix all ingredients except tofu together in a small bowl. Pour the marinade over the cubed tofu, and then pre-heat the oven to 425. Allow the tofu to marinate while the oven heats. Pour the tofu into a glass baking dish, and bake about 20 minutes until one side is lightly browned. Stir once and continue baking until the other side is lightly brown. Serve and enjoy!

I lightly toasted some sliced almonds in the microwave and sprinkled them on top of our helpings, and they were a perfect addition! The tofu was lightly sweet, lightly spicy, and quite delicious. I’d highly recommend adding the orange juice to any baked tofu marinade, and I’ll probably continue doing that each time I make it!

Giveaway alerts!

• Heather at Heather Eats Almond Butter is giving away some coconut themed foods!
• Tina at Carrots ‘N Cake is having a spa-themed giveaway here as is my friend Jenn at Eating Bender!

I’m going to dig into a Veggie Girl-supplied buckeye and some strawberries and call it a night.

xoxo,

Tagged as: Asian, simple recipe, tofu, vegetables, vegetarian, workout