Wango Tango and Meatless Monday Recipe

After a week of all work and no play, I was looking forward to this past weekend because it would mean that we will be doing all play, all day.

On Saturday, we spent the whole day at KIIS FM’s Wango Tango concert at the Home Depot Center.

The list of artists playing that day was long so we made sure we were comfortable on the lawn.

Lounging away….

The Wanted were among the early performers. It was non-stop screaming from all the teeny boppers while they played. Even more screaming when Justin Bieber made a surprise appearance.

I was really excited to see Maroon 5 live and let me just tell you, Adam Levine does not disappoint.  He’s such a good performer and I loved that they played a longer set than everyone else. They kept singing hits after hits…..it was worth waiting for them.

It was my sister Hazel’s first ever concert and she had the greatest time.

Unlike me, she knew all the artists playing and also could singing along to all their songs.

We didn’t get home until very late. It was great to sleep in on Sunday and just relax all day.

On Sunday, I got online and greeted my mom a Happy Mother’s Day, she is on the other side of the world right now.

Well, Monday is here….back to the grind and back to healthy eating.

Meatless Monday is what’s for dinner tonight.

I started with a block of extra firm tofu.

Then I had fun mashing it.

Once the tofu is cooked, I add the good stuff.

Add more good stuff. The vegetable combination is full of possibilities.

Bold flavors. Plenty of spices and a touch of pepper for a little kick.

All done.

Tofu Lettuce Wraps

(recipe adapted from Pioneer Woman Cooks)

Ingredients

• 2 teaspoons grapeseed oil
• 1 package extra firm tofu (I like using Trader Joe’s brand)
• 1 1/2 Cups Frozen Corn Kernels
• 1 red bell pepper (chopped finely)
• 3 green onions (chopped finely)
• 1/4 teaspoon Chili Powder (more to taste)
• 1/4 cup Soy Sauce
• Romaine Lettuce Hearts
• 1 teaspoon Balsamic Vinegar (optional)

Directions:

Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.

Rinse and defrost the frozen corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.)

Add the chopped bell pepper and green onions. Cooked for a few more minutes.

Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using.

Pile mixture into romaine hearts.  Fold up and chow down!

I love the texture of the tofu in this recipe. I can imagine this is how a tofu scramble would taste like. I added the bell peppers to add volume and crunch.

The tofu mix is great on its own, but I loved it even more with the balsamic vinegar.