Apricot Seared Tofu atop a Fruity Rice and Veggies Surprise(sounds weird but it’s fabulous, I swear).
For the Tofu
-6 oz Extra Firm Tofu (260)
-1/4 C. Sugar Free Smuckers Apricot Jam (40)
-1/8 C. Lemon Juice
Pinch of Ginger
1/2 C. Instant Brown Rice (150)
1 C. Unsweetened Vanilla Almond Milk (40)
2/3 C. cut Green Beans (30)
1/2 can diced Artichoke Hearts (35)
1/2 C. diced Asparagus (10)
1 Tbs PB (100)
1/2 diced Mango (50)
1. Bring the almond milk and ginger to a boil in a saucepan. Then add rice. Once it begins to boil again, turn heat down. Bring to a simmer, and cook until done (like 5 minutes).
2. While rice is cooking, mix up the jam, lemon juice and ginger and marinate the sliced tofu in it.
Total Calories: 358 per serving (serves 2)
This meal is a great compliment to the beautiful weather we’ve been having, and will probably have you planning a trip to the beach by tomorrow!