The was a lot of lazy going on in the house today as we prepared for the busy week ahead, this one stayed parked on the couch most of the day.
Except when this one was stealing her favorite spot. Then Leela follows me around the house with a pathetic, pouting face.
And I finally had to evict this guy off our bed for sheet washing day.
After a busy trip to Costco and Target to load up for the week, I was feeling pretty lazy too. But we have tons of veggies to use up and I was craving something warm and savory since the weather is rainy and slightly chilly. Fall might actually be on it’s way after all! This recipe for roasted veggies looked great, but I didn’t have all the veggies and wanted to add protein to make it a one-pot meal. So I threw together my own mix of veggies, including little flying saucer squashes from my dad’s garden, to roast and added Wildwood High Protein Tofu cubes.
Chopped the ingredients and tossed in a mixing bowl with the roasting sauce, underestimating the size of the mixing bowl I needed and nearly overflowed this one because I need a longer weekend apparently.
I spread out the veggies onto a cramped baking sheet and baked at 450 degrees for 35 minutes.
The veggies picked up a little char nicely, especially the tofu and broccoli.
And I simply served my one-pot dinner topped with a drizzle of balsamic vinegar, nutritional yeast, and cracked pepper.
Tofu roasts very nicely with veggies to make it a complete and easy meal. And the dish had a nice tang from the balsamic vinegar with a savory “cheese”-like flavor from the nutritional yeast. Now I have plenty of leftovers to last me through the week I think! Perfect for topping cold salads or re-heating. Let’s just hope I last through this week since it’s gonna be a crazy one at work!