Macro Bowls & Fried Tofu!

One of my all-time favorite meals is humble vegan bowl. All you need is a grain, a green, a bean, and a sauce, and you've got yourself one of the healthiest and tastiest meals in the world. Add some kraut or kimchi, and you've stepped it up a couple notches. This Macro Bowl (loosely based on a recipe from Muffy Davis' old Reset & Restore program) is a perfect example — brown rice, chickpeas, air-fried tofu, avocado, pickled onion, kimchi, and peanut coconut sauce.

One night a couple weekends ago, I made a simple Teriyaki Tofu Stir-fry with fresh veggies and air-fried tofu for Paul and I.

When the COVID lockdown began, my favorite Vietnamese restaurant, Pho Binh, temporarily closed, but they had a few pop-up events. Those pop-ups were so insanely busy that I opted to just wait until they reopened for takeout. They finally did, so I got myself some of their famous Lemongrass Tofu (with added broccoli) and a Tofu Veggie Spring Roll. Lawd, this stuff is good. And with takeout, they give you enough for at least three meals!

I combined some of that leftover tofu with leftover teriyaki stir-fry (with added bean sprouts) for an extra yummy dinner!

At the start of the pandemic, I ordered a bunch of Soy Curls! The Soy Curls came with a few recipes, one of which was for Soy Curl Curry Rice. It was pantry/freezer-friendly with brown rice and frozen mixed veggies. I made it in the Instant Pot for a quick and simple dinner.

And finally, here's my last "baby Bianca eating" photo! In this one, I'm not in the process of eating. But I'm about to shove this pastry into my mouth, and I look quite pleased about it. I also love that I'm wearing some kind of baby Converse knock-offs because that's still my standard daily shoe!