Simply Delicious Tofu Cutlets

Quick, easy, simple and, of course, nutritious - that's what some evenings call for. Tonight Gary is teaching a hatha yoga class at Country Club of Florida until 5pm, and then we're hosting our weekly class on the Patanjali Sutras at 7pm. We like to eat early so the food can digest before meditation, allowing us to feel light and energized - there's nothing worse than feeling stuffed after you eat.

I have the organic brown rice in the rice-cooker, the broccoli is ready to steam, and the onions and peppers (orange and yellow only!) are waiting in the sauté pan. The tofu is baking in the oven, and underneath it all will be a nice base of steamed spinach.

To top it off, we bought some new small size dinner plates (the 9 inch ones) because we don't eat enough to warrant those large 12 inch plates on the shelf in our rental house. We're both turning 61 soon, and after hearing that 50% of Americans are now obese, we've been upping our exercise and decreasing our food intake over the past few years to keep from falling into that particular statistic. Changing the size of the plate is an useful way to control portions, and we both enjoy a good a laugh thinking how easy it can be to fool the tricky mind.

Not everything is better when it's jumbo, mega, or super-sized!


Simply Delicious Tofu Cutlets

1 14 ounce package of drained and pressed firm tofu
2/3 cup nutritional yeast flake type
1/4 cup soy sauce or tamari
Spike No Salt Seasoning
for extra zing toss in a few red pepper flakes

Cut tofu into 8 rectangles.
Marinate in soy suace or tamari.
Coat with mix of yeast and seasonings.
Arrange on greased cookie sheet.
Bake at 375 degrees for 15 min.
Flip over and bake for 10 more min.
Serve and enjoy!