When I think about Autumn, visions of apples and maple syrup come to mind. I love, for instance, the variety of fall produce items, like butternut squash, apples and pecans. With that in mind, I decided to make a Maple & Stone Ground Mustard Tofu Harvest Bowl, full of everything I love about fall.
BUY PRODUCE IN SEASON TO SAVE MONEY
In order to save money, it is always wise to shop produce in season. During the fall, apples and squash, for instance, are easily accessible and cheap.
First, I always shop my grocery store circulars which arrive the week prior to shopping. Then, I plan my next week’s menu knowing what is on sale. Although many people don’t food prep, organizing and planning what I cook not only saves me money, it helps me keep on track with my weight goals. In other words, I don’t want to throw food away, or have extra food around as an excuse to eat it!
Furthermore, I like to prep food in advance, so it is easy to throw a meal together when it’s time to eat. For this reason, I cook quinoa, butternut squash, and tofu, as well as, dressings ahead of time.
Tofu, for example, can be marinated up to a week in advance, and it can be grilled ahead of time and reheated quickly. For Maple & Stone Ground Mustard Tofu Harvest Bowl, I marinated my tofu in advance. Contrary to popular belief, simply pressing tofu, makes it absorb and take on marinade flavors. Clearly, pressing and marinating can be done in advance, which makes it easy to prepare when tis time to cook.
The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet is easy if you follow the directions. Then, I cut the tofu into two equal pieces, then two more, and finally two more.
And, if I need my husband, the Grill Master, to grill tofu or anything for me, it is better to have him do it ahead of time. That way I’m not waiting on food, and secretly, I think he likes coking ahead of time to avoid the stress of a time line.
Once the tofu is grilled, I just place it back in the marinade container, seal it up, and put it in the refrigerator until its time to reheat it. Besides, it take 10 minutes at 350 degrees to reheat the tofu.
As always, I try to make cooking easier by planning ahead. Without a doubt, food prep makes my dinner easy every night. And, if you make extra, you have lunch for the next day.
If you enjoy this bowl, you will love Lucky Dragon Bowl , How to Build a Vegan Poke Bowl, and Skinny Vietnamese Bahn Mi Sandwich with Seared Sriracha Tofu.