…inspired by this post.
- I took Friday off from work. No real reason, other than the obvious fact that vacation days and three-day weekends are awesome. Also, I didn’t use enough vacation days this year and they will all disappear at the end of December… so, like everyone else at work, I’m rushing to use them all up!
I took a glorious nap when I got home!
- I was busy busy busy giving tours in the morning on Saturday. Needless to say, after 5 hours on my feet I took another glorious nap! But, before I did, I ate here… yes, for both breakfast and lunch!
- I packed. A lot.
More about this in a future post!
- Sunday = football… preceded by a little bit of shopping. I’ve tried drafting blog posts while watching my beloved Giants, but I can’t focus and/or come close to spilling adult beverages on my laptop. Not safe at all!
- We have no food. Well, obviously that’s not entirely true, but we don’t have much going on in the kitchen lately. The boy and I are planning on going grocery shopping today so maybe – just maybe – we’ll be able to eat something that didn’t come from a box or from the freezer.
Then again, not everything boxed and bagged is all that bad…
Wannabe Vegan Pho
Makes one serving.
- 3 oz firm tofu (I used Trader Joe’s Sprouted Tofu), drained and patted dry
- Black pepper
- Garlic powder
- Cayenne pepper
- Non-stick, 100% natural cooking spray
- 1 oz soba noodles (rice noodles can be substituted)
- 1 cup Pacific Natural Foods Vegetarian Pho Base
- 1 cup water
- Toppings of your choice: traditionally cilantro, fish sauce, sriracha, bean sprouts, etc.
Preheat your oven to 425 degrees F. Cut tofu into 2″x1″x1/4″ rectangles and place the pieces on a parchment-lined baking sheet. Spray the top of the tofu pieces with non-stick spray and sprinkle salt, pepper, garlic, and cayenne pepper on top. Rub into each piece, place the sheet into the oven, and bake for 20 minutes, flipping halfway through. Turn off the oven and let the tofu sit for another 5 minutes inside the oven.
In a small pot, heat water and pho base until it boils. Add noodles and lower heat to medium-low. Let cook for 3 minutes or until the noodles are done. Add the tofu pieces and let simmer for 2 minutes.
Serve in a bowl topped with whatever you’d like! All I had on hand at the time was sriracha and dried cilantro… but it was still delicious!