It has finally started to hit me that my time in Portland is drawing to a close. My roommate has moved out, I officially have only 1 month left at work, a few days after that I’m running my second half marathon, and then I move to Corvallis. I will have approximately 17 days of free time, no job, no internship, nothing to do. As someone who thrives in a fast paced, busy environment the thought of having nothing to do actually gives me a large amount of anxiety! I am basically in denial that my life is about to be turned upside down again.
Tomorrow morning I am doing my long run for the week, 10 miles this time, so I thought it would be nice if I made myself a balanced dinner to fuel me up for my run. Carbs, protein, and loooots of yummy veggies. I have been craving Asian food like none other lately. Ever since we had teriyaki chicken at work last week I have been wanting it all. the. time.
As much as I would love to be a full time vegetarian, it’s just not working for me at this point. I have fallen into the habit of not buying meat and cooking only vegetarian meals at home. That is one reason I love cooking for myself, I can control absolutely everything I put into my body. It’s so easy to just not buy meat and not have it as an option to eat. BTW, I do the same thing with foods that I can’t stop eating once I start. Like ice cream and M&M’s. Mmmmm…..
The problem with this vegetarian thing is simple: I work in foodservice. There is always meat! Always! And if there is bacon and I am hungry, yeah, I’m gonna eat a piece of bacon. If there is teriyaki chicken and a salad seems like the most unsatisfying lunch possible that day, yeah, I’m gonna eat the chicken.
That’s just the way it is right now and I am okay with it. I’ll still eat my tofu when I’m at home 🙂
Teriyaki Rice “Bowls”
- 15 oz tofu, pressed and cubed
- 1 large head of broccoli
- 1/2 cup uncooked brown rice
- teriyaki sauce of your choosing
- In a medium to large sauce pan, bring 1 cup of water to a boil. Add rice and reduce heat to low. Simmer rice for 30-45 minutes until all water is absorbed.
- Preheat oven to 425 degrees F.
- Toss tofu in enough teriyaki sauce to coat.
- Line baking sheet with aluminum foil and spread tofu evenly. Bake for 30 minutes, flipping halfway through.
- Either steam or saute broccoli.
- Once everything is done cooking, assemble “bowls” by layering rice, broccoli, and tofu on a plate. Alternatively, you could also put them in an actual bowl.
- Top with additional teriyaki sauce and enjoy!
Makes 2 servings.
Also, if you caught the fact that I didn’t use brown rice in the picture, I used some leftover rice from take out Thai curry I had recently. They give you about 3 times as much rice as you could possibly consume with the curry, so I put it to use tonight.
I am also getting better at food photography! Yeah!
Happy Monday 🙂