Packed lunches are good, but sometimes they lack the flavor that dinner dishes have (due to the time involved to quickly pack a lunch vs. prepare dinner). But thanks to leftovers, today’s lunch was upgraded to “dinner flavor.”
Grilled Tofu, Zucchini + Pesto Sandwich:
Tofu, marinated in a mustard sauce (i.e. some mustard and other liquids the husband mixed) and grilled, and grilled zucchini on half a cracked pepper bun with cilantro pesto (the key ingredient!) Just like last night’s eggplant, a slab of tofu makes a great sandwich filler!
Leftover grilled eggplant. Don’t peel your eggplants! I think the skin is the best part. Nice and chewy 🙂
Mango + Kiwi
And 1/2 a cup of pumpkin mixed with 1/2 a cup of greek yogurt. Topped with about 2 tbsp TJ’s Organic Morning Lite.
I am perfectly full! The lunch was about 525 kcal, 20 grams fiber (!!) and 32 grams protein (lots from the tofu, bread and yogurt).
STUDY STUDY STUDY STUDY STUDY STUDY STUDY!!!
But all I have to do is bubble in some letters and write some short answer>s and I’m done with Physio lab!!
babycakes says
I LOVE tofu, and I also love tofu sandwiches so I am of course loving your lunch today!
And I totally hear you on the studying…ugh! I feel like it’s all I ever do these days. Oh well, hopefully it will all pay off in the end!
Have a great afternoon Kath! 🙂
Cassie says
Hi Kath-
I am heading back to school starting this summer and I am so excited but def do not look forward to all the studying! But I agree with babycakes that it will hopefully pay off in the end as we follow our dreams…
I just quit my job in Public Relations today (i believe you were in the same field) and will begin pursuing a career in teaching (K-5). I am nervous and excited at the same time – did you feel that way when you decided to switch careers?
Thanks for being a great inspiration on so many levels!
Katie says
Looks delicious and filling! Good luck with the studying…you’ll def have enough energy with such a yummy lunch! 🙂
Romina says
I agree, take off the skin on an eggplant and you lose all the good stuff!
rhodeygirl says
good luck!
your lunch today looks like the best one i’ve seen in your blog. such a delicious mix of flavors!
question (if you have time, or if someone else could chip in): do you find that tofu keeps you as full as other sources of protein? also, do you have a recommendation on a type of tofu as I am a tofu novice! i searched the archives but couldn’t find anything?
thanks!
Kelly T says
wow, that A LOT of tofu, and protien. Do you pay attention to your requirements?
Ugh im so jealous, i cant make eggplant no matter what i do, it always ends up all dry and shrivelled.
Ryane says
Oh man, I think Pesto can totally make the meal. Between making and buying, I probably have 4 different kinds in the fridge, yikes!
Yummm and eggplant skinnn…
bikergurl says
That looks tasty! I’ve never had eggplant before… and here I thought I was pretty good about trying veggies!
Tara says
Have any of you tried the sparkpeople website (sparkpeople.com)? I just signed up for it this week. It is a really neat website that is FREE that tracks calories, your goals, etc. It has a neat point system that keeps me motivated. Anyway, I just wondered what you guys thought about it. You could even create a team of people. Hey, maybe there’s a KERF team in the future?!?! Anyway, I am curious to hear what you guys think. My username is Bean25. I think I get points if people enter in my username…the points mean nothing, but it sure is fun to try to get points! But anyway, that’s not my main reason for writing this. I was just wondering what people thought of the site. There is a pregnancy one as well, run by the same people, called babyfit.com
Caroline says
I love eggplant skin!! It’s prettiest AND tastiest part:) I am known as the garbage disposal in my house because I eat everyone’s skins from baked potatoes, eggplant, etc. There are worse jobs…
Suzanne says
YUM! Love tofu! I always cook it the same old way though (I cube it and saute it with some Asian sauces and serve it with brown rice) – but I need some new ways.
Could you tell us what you marinated it with?
Thanks!
Ally says
Lunch looks great!
If that mustard marinade is similar to the one he whipped up on Saturday, it’s fantastic! I wish I could mix things up on a whim!
And thank you so much for the coffee, I enjoyed it this morning 🙂
Betsy says
keep up that studying kath!!
mmm-grilled tofu in a sandwich. that sounds so divine. for some reason i never thought of doign that, but i might have to now!
hk says
yum, yes this does sound/look great! I’ve been putting off making tofu because I have none pressed and ready to go, but this sammy looks yummy!
Kim in CA says
Your lunch looks amazing! I’ll have to try that sandwich idea soon.
VeggieGirl says
Gotta love delectable, elegant leftovers!! Yum!!
Best of luck with your studies!! You’re almost done with physio lab!! :0)
Petite Yogini says
I’ve tried to like eggplant, but I really can’t stand the texture. It’s one of the few vegetables I just can’t eat! Yuck.
Ashliqua says
I call eggplant my “vegetarian downfall”–imagine a vegan who doesn’t eat eggplant! Several members of my family (including me) have a weird reaction to it…it’s not a threatening allergic reaction as much as a persistent sick/uncomfortable feeling after eating eggplant. I actually do like it but unfortunately no can do…
Tara,
I love Sparkpeople! I think there are some really great people on there and the site’s food tracker is great too–I mostly use it to monitor the amounts of vitamins/minerals I get in a day. My username is Ashliqua (surprise)–look me up!
Kiala says
I just can’t get into eggplant, unfortunately. The texture upsets me. Emotionally. But I looove tofu.
Nick says
You eat the skin on the kiwi? I’ve eaten it before but it’s usually a little hairy although I do kinda like the crunch. I heard from my New Zealand friend that down there they have kiwi’s where the skin is thinner and not hairy at all. I think they accomplished it by crossing a kiwi with an apple, while maintaining the small core of the kiwi. I want one of those!
– The Peanut Butter Boy
Elina says
Tara, I’ve been using sparkpeople for a while! I love it!!! The challenges and teams are my favorite part- all the people really keep me motivated. My username is tropicalelina… drop me a note… maybe we CAN start a KERF addicts team:)
Kath, lunch looks amazing- as always!
mel says
I roasted eggplant today for my ratatouli tonight and it turned out great but not firm. How do you make roasted eggplant firm enough for sandwiches- or should I try to to skillet it with some evoo? also, I have eaten a whole advacado today- I go throught them so fast bc they are do damn yummy!! I know they are healthy but is this too much fat and calories for just one thing if i’ve already had pb and other fat today? thanks
Seed says
Ugggggh. The Eggplant looks like decaying flesh.
Kath says
Cassie ,
Congrats on the career switch!!! While I haven’t really started my “career” yet, I was so excited for a change that I never looked back. I am still SO much happier with my life now that I have direction and am doing something I know is right for me. I bet you’ll feel the same way 🙂
rhodeygirl ,
I think it does keep me full – it really depends on what you have with it. On a sandwich works better than rice for my stomach. I’m still somewhat of a tofu novice myself. I like the texture of the MoriNu Silken Tofu a lot – it’s still firm but much smoother – but the Trader Joe’s Extra Firm is very cheap and I like it too. It has more of a grainy texture. I do think it’s hard to get it crispy! I have tried pressing it with paper towels, but still find the consistency to be wet. That’s OK with me though. Perhaps a tofu expert could chime in?
Kelly T,
It was just 1 serving of tofu – about 100 kcal. Over half of the protein was from the yogurt and bread!
Have you tried salting your eggplant before? That helps to draw out water and bitterness – but I’m not sure what else? It might help with your shriveling.
Suzanne ,
The marinade was a splash of cider vinegar, 1 tsp or 2 of dijon mustard, coriander, cumin, S+P to taste. And we put honey in ours but Ally’s did have honey!
mel ,
Just keep the eggplant in one big slab and either grill it or cook it in a skillet. It wasn’t firm, but it wasn’t mushy.
Kath
Alyssa says
Kath,
Probably a dumb question, but I’ve never cooked tofu before! When you grill it, do you tell if it is done by how firm it is? I’m so naive!
Another Kelly says
I’ve had the best experience with tofu croutons. It yields tofu that is crispy on the outside and still moist, chewy on the inside. I also like to freeze my tofu first and then let it defrost before thawing. I also don’t use nearly as much oil as this recipe calls for and still get a delicious texture.
Tofu Crouton Recipe
Super-crisp, slightly chewy, and tangy with the flavor of tofu, these little nuggets can be used on a lot more than soups and salads. Try them in sauces, with Asian-style noodle dishes, or in stir-fries. You can season them the same way you would croutons made with bread.
1 ½ to 2 pounds firm tofu, patted dry and cut into 1/2-inch cubes
1 to 2 tablespoons neutral oil, like grapeseed or corn
1. Preheat the oven to 350?F. Line a baking sheet with parchment if you like. Put the tofu cubes on the baking sheet and drizzle with the oil. Toss gently to coat.
2. Bake undisturbed, for about an hour. The croutons will have shrunk quite a bit and be nicely golden. Cool slightly before using (they’ll release more from the pan) and use immediately or cover tightly and refrigerate for up to 3 days. Bring the croutons to room temperature before using
Liz H. says
Anyone who presses and freezes tofu..i’m a tofu armature…do you find it gets really soggy as it defrosts? Should I be taking it out of the bag that it is defrosting it in? is baking it the best way to get it crispy after it’s defrosted?
FLAX: So i know everyone eats it, have you noticed any obvious changes since you starting having it?
Serena says
I press and freeze my tofu (I buy extra firm tofu and press under a heavy cookbook for 30 minutes) and don’t find that it gets soggy at all. I usually cut it into slabs before I press and wrap the slabs in saran wrap to have individually frozen portions, and then I just take out a slab and defrost it in the saran wrap on the counter. I think the extra firm tofu gets crispier than silken varieties. As far as how to know it’s done, since you can eat it raw, it doesn’t really matter how long you cook it, so it’s mostly however long you need/want to get the temperature and texture you want on it!
Kath says
Nick ,
Yes, I eat the skin. Apparently it has benefits like warding off E.coli!
Alyssa ,
It’s done when it looks done – since you can eat it raw you really just need to get a good sear on the outside to your taste prefs.
Another Kelly,
(I fixed the double post for you)
These croûtons look awesome!!! I’m definitely saving this recipe 🙂
Liz H,
I don’t really notice anything about the flax but I do think I am full longer when I have it – possibly due to the fiber or just the healthy fat. It tastes great though and adds a nice texture!
Serena ,
Thanks for the tips!
Kath