Whitney's Weigh Low: Caribbean Night

Ever since I got back from Honduras, I've been craving some island inspired food. And with Mangos on sale at the grocery store this week, it was the prefect time to create a fun and fruity dish.

Using two recipes from Averie's blog as a guide, I created a a vegan Caribbean feast:

Apricot Seared Tofu atop a Fruity Rice and Veggies Surprise(sounds weird but it's fabulous, I swear).

For the Tofu
-6 oz Extra Firm Tofu (260)
-1/4 C. Sugar Free Smuckers Apricot Jam (40)
-1/8 C. Lemon Juice
Pinch of Ginger

Caribbean Rice
1/2 C. Instant Brown Rice (150)
1 C. Unsweetened Vanilla Almond Milk (40)
Tbs. Ginger
2/3 C. cut Green Beans (30)
1/2 can diced Artichoke Hearts (35)
1/2 C. diced Asparagus (10)
1 Tbs PB (100)
1/2 diced Mango (50)

Directions

1. Bring the almond milk and ginger to a boil in a saucepan. Then add rice. Once it begins to boil again, turn heat down. Bring to a simmer, and cook until done (like 5 minutes).



2. While rice is cooking, mix up the jam, lemon juice and ginger and marinate the sliced tofu in it.


3. Once rice is cooked, add the peanut butter and veggies. Stir. If mixture is too dry or sticky, add some more almond milk.


4. Cover and continue to cook on low heat for about 5-10 more minutes (watching so it doesn't burn), until the asparagus is cooked.


5. While the rice mixture finishes cooking, heat a skillet on high with cooking spray. Sear the marinated tofu for about 3-5 minutes per side.


6. Turn heat off on rice mixture and add in diced mango.


7. Serve the rice topped with tofu.



Total Calories: 358 per serving (serves 2)

This meal is a great compliment to the beautiful weather we've been having, and will probably have you planning a trip to the beach by tomorrow!