Ok- I’ll admit. I didn’t really eat this on a Tuesday. Well, actually, maybe I did. This meal was made a while ago. BUT it’s definitly one of those meals like I mentioned yesterday, that doesn’t take a lot of time.
There is a little bit of prep work with chopping up veggies, but my brother who’s home from college for the summer has been hounding me to teach him how to cook (I think it’s to impress the ladies… lol) So he’s been awesome at getting veggies chopped and prepped, and has become an expert at roasting everything from asparagus to zucchini.
So, Here is the easy meal:
I really need to start taking nicer photos. Anyway, this is Taco Tofu, rice, and taco salad. I ended up mixing everything on the plate together. So good. This photo was also pre-dressing. I slathered it in dairy-free sour cream and salsa.
Believe it or not, the tofu only had THREE ingredients in it. Talk about easy.
1 block tofu, pressed and sliced into 8 pieces
1 packet taco seasoning
1/3 cup water
Mix the water and the taco seasoning together, and pour into a greased baking dish. (Or a tupperware container, then move to a baking dish)
Let marinate for at least an hour, flipping the tofu over halfway through. Bake at 375 degrees F for 30-45 minutes. It’s that easy!
At first I was worried that it would be too salty or too much taco seasoning, because it was so concentrated, but it ended up being just perfect!
For the salad, I put shredded romaine, tomatoes, olives, black beans, and green pepper. I had onion and crushed tortilla chips on the side.
We also had guacamole, which is a must when having Mexican food. My brother is also an ace at making that- of course I had to teach him the important things first! If there are any girls out there who want to be hooked up with an awesome vegetarian cook, let me know and I’ll see what I can do, lol.
What are your favorite go to quick meals? Do you prefer tacos, or taco salads?