Want to start this post off with a bit of bragging, it may be minimal but I did break through my plateau from last month. Lost 2 ¼ inches overall and a fraction of body fat percent! As I close in on my “ideal” weight and fat percent progress seems to be slowing, but it is progressing at least. And in immeasurable ways I’ve seen progress as well. I fill up faster, I have more energy, my tastes are changing, I feel more confident, and I’m overall more comfortable with myself. I even managed to get myself to the gym without an appointment last night. It felt pretty good too, I may make it a Tuesday habit. We’ll have to see about that though J.
On to the food... Tacos still remain a favorite in my household, and the spices allow me a lot of room to play around with protein options. This time around I used straight up tofu and lentils instead of going the fake beef soy protein route. Once again I pressed my tofu dry and sliced up real thin. This time I used Trader Joe’s Enchilada Sauce as a marinade.
A few hours later my daughter came home, we spent an hour jumping on our new trampoline, and then I meandered inside to get started on dinner. I strategically had my mom and daughter stay outside so I could sneak the tofu past my daughter and the lentils past my mom.
|Using these guys!|
I didn't go for the broiling option this time with my tofu, I chose to crisp these suckers up in the frying pan with a drizzle of Peruvian lime olive oil. Even sliced thin and on high heat it took longer than expected to get a good crisp on both sides. Which was fine, I just used the extra time to chop my peppers, onion, tomatoes, cilantro, garlic, and lettuce. I also got our tortilla bowls ready. Handy tip, spray with Pam or brush with oil and then season your tortillas before placing in the molds... so much tastier!
After the tofu was done pan searing, I cut each strip in thirds length wise and then 5-6 more times in the opposite direction. Just to make smaller pieces that would get lost in the taco filling mix. While cutting those down I put all my veggies (less the lettuce) in to the fry pan with some homemade taco seasoning. I used to buy the stuff in stores and packets, but I'm also trying to watch sodium intake... when I remember... so I've been mixing my own seasonings recently. Most have turned out well, this one included. But this is the only one I have a recipe for! Anyway, once everything was near done I put in half of a leftover pouch of Trader Joe's precooked lentils and half a bag of frozen roasted corn. Once those were warm, in went the tofu for a quick reheat. Just as I was finishing up, the girls came back inside looking for dinner.
As with burgers, I've learned that taco topping are incredibly personal, so we assemble the bases at the stove top and final touches were performed at the table. We had black olives, sour cream, Mexican cheese, pepper jack cheese, and fresh tomatoes to garnish our taco salads with. We have guacamole in house too... but we forgot to get it on the table. Ooops!
|I tend to skip the sour cream and fresh tomatoes|
These tacos went over without a hitch. Mom enjoyed them, my daughter enjoyed them, I enjoyed them. That's six thumbs up around Monday night's table. The smaller sized tortillas make a perfect sized salad bowl. Enough to make a meal, not so much that you are tempted to over eat. Get the whole wheat, reduced carb ones and you have a huge winner all around!
As for leftovers... that's what we had tonight! I did add a little salsa to the mix as I was reheating to provide some moisture. I suppose water could have worked, but why be plain when you can be flavorful? Even reheated, these tacos are a winner. I think I may see tomorrow's lunch in my fridge.