Broiled Tofu w/ Quinoa and Salad Taco Wraps

Dinner 1: Basic Broiled tofu over quinoa with spinach

List: 1 pound extra-firm tofu, quinoa, handful of spinach, 1/4 c. water, 2 cloves garlic (minced), 3 T fresh lemon juice (juice of 1 lemon), 2 T tamari sauce, a spray of olive oil. Instructions: Preheat oven to broil. Cut tofu into 16 triangles (cut lengthwise in 1/2, then in squares, then in triangles). Cook quinoa according to instructions on box. Mix all remaining ingredients in small bowl (not the spinach). When broiler is hot, spray a thin layer of olive oil on bottom of an oven-safe pan. Drip each piece of tofu in the braising liquid and place in pan. Put pan in broiler and cook for about 10 minutes until tofu is lightly browned. Remove pan and pour a few spoonfuls of braising liquid over the tofu (no need to turn it). Put back in oven for 3 minutes. Serve over quinoa and spinach. 

Dinner 2: Salad Taco Wraps

Ingredients: Large lettuce leaves, shredded carrots, julienned jicama (a cross between a potato and an apple), sliced olives, diced cabbage, diced cilantro, avocado w/ dash of cayenne pepper, squeeze of lime juice

Sauce: 3T almond butter, 1T molasses, 1/2t apple cider vinegar, 1/2t soy sauce, 1T coconut oil, 1T agave syrup, 1/4c. water. Just like taco night, wrap your own leaves! Mix all the ingredients for the sauce in a pan over medium heat - be sure to continually mix it so it doesn't burn. When well mixed, spread over your leaves... absolutely heaven.