Ah! Let me start this post by saying I am really struggling with this work/life balance thing right now. The first few weeks at work I surprised myself by miraculously staying on top of things. And then I realized that my sleep and energy were seriously getting impacted. So I had to take a blogging & social media break. I am slowly and sadly realizing I can’t do everything I thought I would be able to and definitely need to cut back on some things. Blogging however, won’t be one of them. I just won’t be able to spend as much time as I used to. I am confident that I’ll figure things out at some point, hopefully sooner rather than later. I appreciate your comments and check ins! I hope to get caught up on your blogs soon.
And speaking of not having time! I was super pressed for time last weekend. I had *completely* overbooked myself and when it came around to Sunday evening, I realized I still hadn’t done my lunch prep for the week. I panicked a bit, roamed through the fridge and realized there was no way I would be able to dedicate the 1-2 hours I do each Sunday morning to making my lunches for the work week. I grabbed tofu and broccoli out of the fridge, rice out of the cupboard and hoped for the best. Not only was I pleasantly surprised, but this has been my favourite lunch to date. It was delicious as cold leftovers and kept me fuller longer. I normally make a fancy complicated meal for lunches, I’m not sure I will be any more!
3-Ingredient Tofu Bowl (makes 4 good-sized lunches)
1 8 oz package of firm tofu
1 head of broccoli, chopped
1 cup of cooked rice
2 tsp sesame oil, divided
fresh minced garlic & ginger 1 tsp each or 1/2 tsp each dried
Add your rice and 1.5 cups of water or vegetable broth to a pan and bring to a boil. Once it boils, lower the heat and simmer until the liquid has evaporated (20-40 minutes depending on what kind of rice you use). **tip I used leftover rice to make this really quick
As your rice cooks, rinse your tofu and pat it dry. Cut into bite-sized cubes. Wash and chop your broccoli into bite-sized pieces. Add 1 tsp of sesame oil to a wok or frying pan and cook your broccoli for 5-7 minutes, until it starts to brown up. Remove from the pan and set aside. Add another tsp of sesame oil and cook your broccoli for 5-7 minutes until it turns a vibrant green. Add the tofu back to the pan and add some ginger and garlic and stir until well combined. Remove from heat and mix in the cooked rice. Divide it into containers for the week.
I did not find these to be large lunches, I also like to have a morning and afternoon snack and will also have some fresh veggies with this bowl for lunch.
If you have some extra energy, you can jazz this up with some almond butter sauce. Optional almond butter sauce: 2 tbsp almond butter, 1 tbsp water, 1 tsp soy sauce, the juice of half a lime.
You will undoubtedly see more meals like this from me on the blog haha. Although I do have a fancy raw cake for next week that I made for Terry’s recent birthday – so stay tuned for that!
What quick, easy meals have you been enjoying?