crispy baked tofu with shredded veggie quinoa.

Balsamic baked tofu with kale and carrot quinoa3 (1)

I read a great article this week from Summer Tomato on finding your ideal weight. It's something that I - and I think most people I know - think about a lot. 

Despite being on this crazy food-body-health journey for nearly ten years, I still have days (and weeks and sometimes months) where I'm thoroughly displeased with how I feel in my person. It usually accompanies periods of excessive busy-ness or not enough sleep. I become super annoyed with how my clothes fit and how I revert to old patterns of obsessing and fixating. (It's been a nice break for the brain to not have to feel so consumed by this stuff - it's annoying when it all resurfaces!) I'm grateful to have a toolkit of resources and habits to lean into, as I'm pretty positive they get me back on track and quickly. Still, there's often a nagging feeling of "Soon! Soon I'll be at the weight where I don't have to worry about falling backwards again! This will stop being an issue!"
... which is ridiculous. There is no perfect weight. There is no number or size that is going to be the fix-all. There is no "safe zone" where mindlessness or excuses or giving up on yourself are going to be a good idea. 
In Darya's article on Summer Tomato, she talks about how weight as defined by medically-acceptable standards (BMI, body fat percentage, etc) doesn't actually give us a ton of information. There are so many other factors involved in why we weigh what we do, and taking just the number on the scale into consideration misses a huge piece of the puzzle. How you feel, what you can do, how your clothes fit (and how confident you feel in them), your mood, your sleep -- these are all better indicators of health and ideal body composition than any number. Getting hung up on the scale is just a useless way to spend energy. 
There is always a chance I could suddenly find myself in a body I used to identify with as normal. I'm really not in love with that idea, and while there's no ideal weight, there are ideal habits I can use to stop that from happening. newsletter bar new

Like regularly eating veggie-heavy meals. {Do you have any of those kinds of habits?}

When it comes to veggie-heavy meals, I dig ones like this one: crispy baked tofu with shredded veggie quinoa! I love having yummy things in my back pocket to counter those weeks that feel a little more difficult. Even it I'm not feeling 200% confident in my body, I'm 300% confident that what I'm putting into my person isn't making things worse.
Make sense?
This meal is packed with nutrients and flavor and great texture -- staying on track with my commitment to being good to my body is much easier with good ingredients. I also love planning ahead. And speaking of great habits: if you haven't seen these AMAZING meal planning templates from the incomparable Meg (and my BFF) at Pure Happiness, check them out - they. will. save. your. brain. (and keep your habits intact even in the craziest weeks!)
This recipe was recently featured on Plate Joy (they're also responsible for this gorgeous photo). They'll send the ingredients to you, pre-portioned and ready to go, if that's your thing: time saving is also a great habit to have in place, and a little help every once in awhile can be HUGE. 
No tofu on hand? Tempeh or white beans or lentils will work great, too! Don't dig kale or carrots? Use another green and another root-ish veggie of your choice. This dinner-in-a-bowl is pretty flexible. 
Enjoy! And be nice to you. Wellness is an ever-evolving, ebbing and flowing flexible beast. You've got it. :) 
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crispy baked tofu with shredded veggie quinoa
Serves 2
Best. Dinner. Ever.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 1 1/2 cups extra firm cubed tofu
  2. 3 tsp minced garlic, divided
  3. 4 tbsp tamari
  4. 2 tbsp balsamic vinegar
  5. 1 1/2 tbsp olive oil
  6. 1/2 tsp dried thyme
  7. 1/2 tsp dried oregano
  8. 1/2 cup quinoa
  9. 4 tbsp tahini
  10. 1 tsp dijon mustard
  11. 1 tsp cumin
  12. 1/2 cup carrot, shredded
  13. 1 cup kale. shredded
  14. a few pinches sea salt and pepper
  1. Whisk together 2 tsp minced garlic, tamari, balsamic vinegar, olive oil, thyme, oregano and a salt and pepper to taste in a medium mixing bowl.
  2. Add tofu to marinade and toss to coat. Set aside and preheat the oven to 350F.
  3. Bring 1 cup of water + the quinoa to a boil in a medium-sized pot.
  4. Transfer tofu to a foil-lined baking sheet and place in the oven. Bake for 30 minutes, flipping after 15 minutes.
  5. Reduce heat on quinoa to medium-low and simmer for 12 minutes, or until all the water is absorbed. Keep covered and remove from heat.
  6. While quinoa cooks, grate kale and carrots into thin shreds.
  7. When there is about 5 minutes left in cook time, place shredded veggies on top of the quinoa and re-cover.
  8. In a small food processor or bowl, combine tahini, dijon, cumin, garlic and a few pinches sea salt and pepper. Add water as needed to achieve a thick, pourable consistency.
  9. Combine dressing with quinoa + veggies, top with tofu, and serve.
From The Ground Up Wellness
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Posted in dinner, gluten-free recipes, health coaching info, homepage featured, musings, recipes, side dishes

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