-:- baked tofu bowl with barley and spinach

There are many pros and cons to working from home - one of the bigger pros is that I'm here everyday to cook fresh, healthy lunches for myself. Sometimes I'll eat leftovers, but most days I tend to just throw something together with what we have around. And that's exactly how I developed this recipe, which is too good and too simple not to share.

This dish has become one of my favorites for lunch - some weeks I eat it every day. It's such a good source of iron for this vegetarian, as well as protein. It's really easy and quick, too - 15 minutes tops.

A quick note about the ingredients - when I first started making this, I was using Trader Joe's baked tofu, but have since started making my own, using this recipe.

I have also been using Trader Joe's 10 minute grains - their barley and farro are my favorites. If you use the farro, I'd recommend using a 1/4 c. rather than the 1/2 c. I list here.

If you don't have a Trader Joe's around you (and you can't find any other pre-cooked grains), you could use your favorite pasta or quinoa instead. 

Finally, sometimes I use kale instead of spinach (which is also really good) and I recommend adjusting the sambal to your own liking - if you're unsure, start with a little and build up (if your local grocery store sells sriracha, you'll probably find this stuff right next to it).

Put a pot of water on to boil and when it's rolling, add your grains and a bit of salt. When it's been cooking for about 5 minutes, heat a small skillet on medium and add your washed greens. Sprinkle with the garlic powder and move the spinach around until it wilts. Add the tofu and the  sambal olek and stir to mix. Turn the heat down a bit.

When the grains are done cooking, drain them and add them into the skillet with the spinach and tofu mixture. Stir everything to combine - I like to leave mine to cook together for a couple of minutes so the flavors can come together. The put the whole thing in a bowl and enjoy!

xox