Recently I’ve been having a lot of fun trying some new recipes that use fresh, healthy, natural ingredients. Since the beginning of 2012, I’ve started running (I’m currently in week 7 of a Couch to 5K program – running almost 2.5 miles when I started out running 60 seconds at a time….whoo hoo!). I’ve also tried to eat cleaner, and I’ve lost about 8 or 9 pounds since Christmas. I’m happy to be able to fit into my jeans again, but I’m also really happy to feel healthier.
Today, I got all fancy and made this for lunch…..just for me…..and it was DELICIOUS (and so pretty, too)!
I couldn’t help but share the recipe (which I originally discovered on The Pioneer Woman blog). It was my first time to cook with or even eat tofu, and I must say that I like it!
I started out heating 2 tsp of olive oil in a nonstick skillet. I then added the tofu (which looked kind of gross to me at first…I must admit I was a little unsure of it).
You want to break it up into small pieces and let it cook over medium-high heat until most of the liquid cooks off and it starts to turn golden.
While it’s cooking, cut the kernels off of 2 ears of corn, toss it in with the tofu, and let it cook for a couple more minutes.
Add about 1/4 tsp of chili powder and 1/4 cup soy sauce. Cook until most of the liquid is absorbed. Remove from heat and stir in about a teaspoon of balsamic vinegar.
Wash some romaine lettuce hearts and cut an avocado.
Then simply fill the romaine hearts with the tofu/corn mixture, top with a slice or two of avocado, and enjoy every bite!
This is seriously easy to make, and it’s a great way to introduce tofu if you’ve never tried it. I’ll definitely be making these again (maybe tomorrow?!).
{Click here for the recipe: VegetarianLettuceWraps}
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