Good Morning and Happy August!
August has always been one of my favorite months. It's still summer, so the weather is great and there's always plenty to do with lots of visits with friends and family. I always loved back to school shopping and the feeling of having fresh pens, pencils, and notebooks. Plus, my birthday is in August, so that's not half bad either!
Meatless Monday has become a thing in recent years. When you're pescatarian, like I am, every Monday is meatless, but I thought I'd share what I whipped up for dinner yesterday! Drunken noodles w/ Tofu.
I like to do all my prep ahead of time, which required some vegetable chopping:
August has always been one of my favorite months. It's still summer, so the weather is great and there's always plenty to do with lots of visits with friends and family. I always loved back to school shopping and the feeling of having fresh pens, pencils, and notebooks. Plus, my birthday is in August, so that's not half bad either!
Meatless Monday has become a thing in recent years. When you're pescatarian, like I am, every Monday is meatless, but I thought I'd share what I whipped up for dinner yesterday! Drunken noodles w/ Tofu.
I like to do all my prep ahead of time, which required some vegetable chopping:
That's one red bell pepper, one Jalapeno w/ seeds removed, one block of extra firm tofu, and one pound of string beans, trimmed and cut in one inch pieces.
I put a large pot of water to boil on the stove to cook up one pound of rice noodles.
I put some canola oil in a large pot and heated it up. I then put the tofu in to brown it on all sides. This is a critical step as it gives the tofu some texture. While I was doing this, I gathered up the ingredients for the sauce.
I used about 3 tablespoons of soy and hoisin sauces. I used 1.5 teaspoons of the chili garlic sauce and a tablespoon of sesame oil.
Once the tofu was browned, I put the rest of the vegetables in the pot with the tofu and added about a tablespoon and a half of minced garlic. I sautéed them together for about 5 minutes.
I also mixed the sauce together.
Once I sautéed the vegetables, I threw the sauce in the pot to give everything a good coat and added the pound of rice noodles.
The final result was delicious, especially with a little extra soy sauce on top:
Yum!
Its definitely possible to get plenty of nutrients as a vegetarian, vegan, or pescatarian runner. You just need to be mindful of your food choices to make sure you're getting what you need in order to be successful!
Yesterday I also got in a 3.6 mile run and today's goal is a 6 mile run. It's week three of Dopey training and I'm already feeling like this race is no joke! Those 6 medals better be worth it :)
Comments
Post a Comment