Sunday, October 13, 2013

Menu Planning: Baked Coconut Tofu

Now that I am back to work I am realizing the urgent need to get back to menu planning and meal prep, no more flexibility of running to the store daily for last minute ideas and waiting to see what sounds good at 5pm. If we did that we'd be eating cereal for dinner nightly! The other important thing now is planning dinners with leftovers to make lunch simple. I love Fall for hot meals and simple things that are easy to throw in the crockpot. What are your favorite fall meals?

Sunday: Red curry squash (in crockpot now) with coconut tofu (recipe below)
Monday: Grilled veggies: beets, carrots and roasted potatoes
Tuesday: Run night so quick protein shake
Wednesday: Work dinner (means I bring a salad)
Friday: Lettuce wraps with Peanut Sauce or grill veggie burgers and sweet potato fries
Saturday: Pre-Marathon meal out, this may be tough! In the process of searching gluten free options.

Coconut Tofu
1 block extra firm tofu- drained and cubed
3 tbsp coconut flour
3 tbsp breadcrumbs (reg or gluten free)
2 tbsp corn starch
¼ cup shredded unsweetened coconut
Salt/Pepper to taste
¼ cup water


Mix dry ingredients then add water gradually until paste like mixture forms. Coat each cube of tofu and place on greased cookie sheet. Bake 10-15 minutes at 350 degrees turning halfway through. Serve alone, with curry dishes or cool and top salads. I'm sure the batter would be great on other proteins too.

3 comments:

  1. Yay! Glad you're back for meal planning! :) Coconut tofu sounds awesome.

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  2. Welcome back! Your menu looks a lot like something I would plan :) Off to check our your spaghetti squash link!

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  3. The Southwest Spaghetti Squash looks like a fun twist!

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