When I know I have a crazy busy weeknight coming up, I tend to cook entire meals the night before. Around 10 p.m., I'll whip up an entire meal, portion it into containers to last for several days, and re-heat one serving the next day. That's what I did last night when I made (I mean, re-heated) this Tofu Saag with Red Quinoa and Whole Wheat Roti:
The Tofu Saag is from 30 Minute Vegan by Mark Reinfeld and Jennifer Murray. These guys really put together a fantastic volume of diverse, delicious, and super-quick meals. It's one of my favorite go-to books for fast weekday suppers.This dish consisted of fast-baked tofu (only 15 minutes), spinach, peas, coconut milk, curry, and other spices. The authors suggested serving with quinoa rather than rice for a little twist.
The roti was a cheater item. I buy that stuff frozen at the Passage to India market in Cordova. I dipped this slice of roti into a spicy tomato chutney, also from the Indian market.
How do you handle meals on busy nights?
