Meatless Mondays – Tofu and Asparagus!

I love this time of the year when you can wear shorts everyday, sip white wine or frozen cocktails, take a dip in the pool after work, and eat fresh new asparagus! 

So, last Monday we paired asparagus with tofu and a brown and wild rice blend for a deliciously satisfying meal.  Not to mention that this dinner came together in about 15 minutes.  (Using leftover rice we pulled out of the freezer.)

I roasted the asparagus at 400 degrees for approximately 12 minutes.  Spray or coat with a bit of olive oil and season with Kosher salt first.  While the asparagus was cooking, I simply seared the tofu in a grill pan, and seasoned each side with a bit of Spike seasoning.  We had a bit a fresh heirloom tomato left, so that was included as well.  Oh, and everything is better with a healthy sprinkle of goat cheese and sweet balsamic syrup.  How could something so simple taste oh so good? 

BALSAMIC SYRUP

3/4 cup balsamic vinegar

1/2 cup red wine

1 Tbsp brown sugar

Simply stir together in sauce pan and simmer to reduce until there is about 1/4 cup and it is slightly thick.  Yum!

Also great over fresh strawberries.

 

Here is a picture of Chase since he’s felt a little neglected on the blog lately.