As the thermostat in our house reached a low of 57, I cranked up the broiler to try something new: curried tofu. And boy oh boy, was it good! In an iron skillet, I mixed 1 tbsp olive oil, 1 tbsp rice wine vinegar, 1 tsp ground cumin and 1 tsp curry powder. I coated three big slices of pressed tofu and broiled it for 15 minutes (checking every couple minutes... broilers can be fickle and burn things easily). Meanwhile, I mixed a little extra curry powder with some fat free nayonnaise, toasted a double fiber English muffin, and prepared the rest of my lunch.
Sammie with spinach and curried nayonnaise and an extra piece of tofu:
Plain nonfat yogurt with some cranberry orange granola:
All together with the Emergen-C and vitamins I skipped out on at breakfast this morning, the Times, and my new Kenzo Amour perfume!
Time to be a good little student and learn some things.... I'll be back right after class to start baking!