Asian Tofu, Fruit, and Quinoa Bowl

I am 100% diving into Tone It Up world. If you haven’t seen my recent Instagram posts, you may not know what Tone It Up is or how awesome it is.

asian mango bowl 1

It’s basically these two crazy awesome women who started this program called Tone It Up. They have recipes, workouts, motivation tips, and there is a whole community involved in it. It keeps you motivated and you can do “check-ins” every day about what you’ve eaten or what you did for exercise that day. There’s also a 100 by Summer (or 150 by Summer) which means 100 miles by June 21. I am already at 13 miles and pretty proud of myself. It can be hard and time consuming since I can’t run (stinkin’ bulging disc) but it’s forcing me to put the time in and earn the miles, which is good. Also, one of my friends is doing it with me which makes me that much more accountable and it makes it that much more fun.

asian mango bowl 2

Tone It Up is also motivating me to eat well. I even got a kid’s size at Coldstone! Half chocolate and half frozen yogurt! With cookie dough, but still. A kid’s. Normally I get a Like It of Mint Mint Chocolate Chocolate Chip with mint and chocolate cake batter yogurt but I refrained.

asian mango bowl 3

And I made this delicious concoction. Sometimes things just come to me. I think about flavor combinations and I get inspired. Normally, I whip up a salad or something easy for dinner but last night I wanted to make something a little special since I was going to be writing papers half the night and I wasn’t working.

asian mango bowl 4

Asian Tofu, Fruit, and Quinoa Bowl
Note: I made all the tofu but only used half in the recipe and saved the other half for later. You can either do what I did, half the tofu recipe, or use the tofu recipe and have a stronger sauce.

For tofu:
1 tbsp soy sauce
1/2 tbsp olive oil
1 package tofu, cubed
1/4 tsp ginger
1/8 tsp garlic powder

For sauce:
1 tbsp lime juice
1 tbsp creamy peanut butter
1 tbsp sesame oil
1 tbsp soy sauce

For salad:
1 mango, chopped
1/2 c blueberries
1/2 of tofu
3/4 c quinoa

1. Set oven to 375°F.
2. Combine tofu ingredients, minus tofu.
3. In a bowl, combine tofu with ‘tofu’ ingredients, and stir. Allow to sit for a few minutes, stir again, and sit for a few more minutes.
4. Lay tofu out onto a baking sheet and cook for 45 minutes, flipping after 20 minutes.
5. Meanwhile, combine the sauce ingredients.
6. Once the tofu is done, make the salad ingredients and pour the sauce over. Serve warm.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s