It’s funny that since I started this blog, my friends seem to think I’m hyper-healthy, but in reality, I’m very indulgent and far from a fitness guru. For years, I searched for a sporty outlet to balance out my “treat yo’ self” eating habits, and I think I’ve finally found it! The answer: Rock Climbing.
Since I joined a climbing gym last month, I’ve been going almost three times a week; it’s addictive. That is also part of why I have yet to fill you with your weekly quota of recipes. On the other hand, climbing has made me want to be stronger and more curious about foods to fuel fitness.
I want to challenge my current skill set in the kitchen and attempt foods geared more toward health and fitness. Don’t worry; I promise there will still be indulgent stuff, too.
For all my current followers, please comment below and share a favourite recipe or dish that you feel really energizes you. I’d love to get some inspiration! For me, it would have to be the om burger from Crudessence.
But given my busy schedule, I’ve been eating tofu sandwiches. These sammies are super easy to prepare and great for breakfast, lunch or dinner. They also provide protein, greens and carbs, making them satisfying and delicious. I recommend you buy wholesome, rustic bread from your local baker, but any bread works. Even burger buns!
Ingredients:
- 1/2 block of organic firm tofu, cut into slices (about 1/2 inch thick)
- 1 small onion, chopped into slices
- 1 avocado, sliced
- 1 tomato, sliced
- 1 roasted red pepper, cut into halves (note: I usually used roasted peppers in a jar to save time.)
- 1 handful cilantro (optional), chopped
- 2-3 tsps vegan mayo (note: Vegan mayo is now widely available in Montreal. You can also use ordinary mayo.)
- 1.5 tbsp oil (olive, sunflower or canola – anything works)
- 4 slices of rustic whole grain bread
Directions:
- Heat oil over medium heat on a medium sized frying pan.
- Place chopped onion and sauté until lightly browned.
- Add tofu to the pan, carefully placing each slice spread out evenly and well dispersed with the onions. Cook for 4 minutes until browned, turn over and brown the other side, 8 mins total. Add salt and pepper to taste.
- Toast bread and spread vegan mayo on all four slices. Evenly distribute tofu, avocado, red pepper, tomato over two slices of bread and top with a little salt and pepper. Sprinkle on cilantro (optional).
Serves 2. Enjoy your tofu sandwich with a friend, or make one for breakfast and save the second for lunch. It also packs pretty well in a tupperware for work the next day.
That’s all for now! I’ve got a few more goodies in the works for you, stayed tuned.
Take care,
M
