Wednesday, May 23, 2012
So, yesterday was a pretty good day as far as eating goes. I ate well for breakfast and lunch, but by the time I was off work and dinner came, I had a really bad headache. I ended up not working out as I had planned to do and I didn't track dinner - although I just had a ceasar salad and PB&J toast. So, not too bad.
Today was again pretty good. I ate an oat bar at work; but as I was eating it, I looked up the calories (360!!) and stopped halfway. I ended up eating a free cake pop later, though. BUT, I didn't drink any sugary drinks so that was good.
I made chli today with tofu, which is the first time I've actually liked tofu. The first time I tried to make it, I wanted to stir fry it, but I didn't get it firm enough so I ended up jiggling jelly-ish pieces of tofu and it looked so gross I couldn't eat it. However, this time I got extra firm tofu. It crumbled just like ground beef or chicken and absorbed the flavor and color of the chili. I got the recipe from the Whole Foods website, and slightly modified it.
3 tbsp. EVOO
1 large red onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 yellow bell pepper, diced
2 tsp. cumin
1 tbsp. chili powder
1 tbsp. chipotle powder
1 ½ tsp. salt
1 tbsp. oregano
350g extra firm tofu
1-19 oz can no salt added diced tomatoes
4 cups water
¼ cup pure maple syrup (optional)
1-19 oz can no-salt added red kidney bean
1 cup no salt added mixed beans
1. Heat the EVOO in a large pot. Add the onion, carrots, celery, garlic, and pepper. Cook until soft, but not browned.
2. Add the cumin, chili powder, chipotle powder, salt, and oregano. Mix well.
3. Crumble the tofu and add it to the vegetable mixture. Stir to combine.
4. Add the diced tomatoes, water, and maple syrup (if using). Simmer on low-medium heat for 45 minutes.
5. Add the beans and continue to simmer for 30 more minutes.
Makes about 12-1 cup servings.
Suggestion: The chili wasn’t very thick, so I would suggest pureeing about half of the beans if you like a thicker chili.