I Work Out! (Tofu & Quinoa)

We need to BRANCH OUT around here!

I know with the typical amount of butter in my posted recipes it might be surprising to most people that I like healthy food a lot and the A & E household works out on an extremely regular basis. The lack of posts for the last months has been due to the massive amounts of P90X and not a lot of fun baking. We changed gears about a month and a half ago and started P90X2 and decided that it was time to try to adapt our diet as well. You definitely see more results from an "Extreme" workout program when you aren't coming home and eating loads of delicious snacks before dinner, then sitting down with a bowl of ice cream after. (Not that either of us ever did THAT :) WELL. Now I've decided it is time to adapt the blog. Posts can't be all unhealthy goodness, right? And this bakery can cook, not just bake! 

To share a little bit of what the last couple of months in our household has entailed: Lent started, and E decided (this was his own suggestion, which I LOVED) that we should give up TV as our lenten sacrifice, only watching on Sunday "the day of rest," more out of necessity to clear off our dvr than anything. And bonus: our electricity bill always goes WAY WAY WAY down when we give up TV for any amount of time. Starting P90X2, including the "eating right" part of the plan, has been great. We are fortunate enough to not have a lot of weight to lose, but we have both lost a few pounds and have seen gains in our workout stamina & recovery, providing we get enough sleep to tie it all together.

One thing I have found most challenging about changing my eating habits has been getting in enough protein. I have been a vegetarian for more than 14 years at this point and have probably never gotten enough of it, and it has been great trying to fit more of it into my everyday meals. I've found a great protein powder that I love, but you don't always want to drink ALL your protein. Even pre-vegetarian Adrienne loved her some tofu. But you can only consume SO MUCH tofu. The first couple weeks of P90X I went through 2-3lbs of tofu by myself and quickly found that I needed to branch out. P90X2 meal plan is great at allowing for different dietary requirements, but as a vegetarian you still don't have a lot of "Protein" options besides Soy-based protein, Veggie Burgers (again, often soy based), Protein Powder. (Before anyone asks, yes, legumes and dairy are allowed, but they are in a separate category of the meal plan, they are not strictly considered "Protein").

Now that I have adapted to eating better, I have gone back to Tofu as a regular part of my diet. This recipe for Tofu & Quinoa is from the P90X2 food guide. I was extremely skeptical of quinoa at first because small, grainy type food (rice, couscous, quinoa) has never been in my food wheelhouse. Luckily, this is a delicious recipe that I turn to week after week as an easy lunch to reheat for work, and a nice simple way to get in a couple of proteins and a legume. :)

There is fresh ginger in this picture...but I ended up using pickled "sushi" ginger because this ginger wasn't good anymore. Make sure you freeze your fresh ginger before it goes bad!

Tofu & Quinoa
Adapted from "Asian Spiced Tofu" recipe by [Beachbody]

Marinade for Tofu:
3 Tablespoons Low Sodium Soy Sauce
3 Tablespoons Rice Vinegar
2 teaspoons Agave Nectar
2 teaspoons Sesame Oil
1 (heaping) teaspoon minced garlic (or two garlic cloves, minced)
1/4 teaspoon red pepper flakes
2 teaspoons chopped pickled ginger (the recipe asks for fresh ginger, but I use what I've got :)
1 lb. organic, extra firm tofu, drained and pressed, cut lengthwise into 5 cutlets (My favorite variety is Trader Joe's, it seems to hold up best to the draining and pressing, and seems to be one of the only ones I've tried that holds up to the "extra firm" claim.)
1 c. uncooked quinoa, cooked according to package instructions. (Typically: rinse, put in pot with 2 c. water, boil, cover and simmer for 15 minutes or until liquid is absorbed and white grain spiral is visible, fluff with fork, enjoy!)
Directions:

One way of draining tofu...But read below for my preferred method!

• Combine all marinade ingredients in a glass baking dish (I like to use my pyrex 5x9, which fits all 5 pieces of tofu nicely side by side) (Sometimes I double the marinade so I can pour the extra over the quinoa when I divvy up my leftovers...up to you!)
• Drain your tofu! Here is how I do it: Cut tofu package being careful not to actually cut the tofu. Drain off all liquid, rinse the block of tofu. Get a couple of microfiber towels. They are awesomely super absorbent, and have really helped with my tofu prep. Cut tofu lengthwise into 5 fairly even "steaks". They'll be a little wonky, it doesn't matter. Lay them flat on the microfiber towel, fold the towel over the top of the tofu and lightly press out as much liquid as possible with your hands, a weighed board, whatever. You might have to remove the tofu, re-fold the towel so you can utilize some of the dry spots, and re-press. As long as it is pretty dry, it will soak up the marinade better and be a little easier to work with.
• Place tofu cutlets in the glass baking dish and turn to coat. Cover and refrigerate for 30 minutes. I like to turn them over once around the 15 minute mark if I have time. If not, I just flip them once more after I take them out of the fridge.
• Preheat oven to 400ºF
• Bake tofu for 20 minutes, then flip and bake for 10 more minutes.
• Serve each cutlet with 1/2 cup of your cooked quinoa. Enjoy!

All Photos ©2012 Patisserie d'Adrienne