Dinner Three

Feeling a little adventurous this evening. Going to mix some pasta with a little bit of asparagus, leeks, tofu, garlic and mix it with the spinach and mushroom flavoring from the other night's risotto! Spent $0.00 on tonight's dinner! And on lunch... left over shepard's pie is definitely something I could get used to.

2 cloves of garlic- diced
10 sprigs (sprigs?) of asparagus
2 inches chopped leek
olive oil
As much firm tofu as you want
1/2 cup water
Packet of Lundberg Spinach and mushroom risotto flavoring (no risotto)
Pasta

Heated olive oil, then added the garlic. Let it cook for a minute. Then I added the chopped asparagus and leek, and tofu. Let cook for a few minutes. I cooked it til the tofu was a little browned and the veggies were soft. Added the water and flavor packet. Let the water absorb into the veggies and tofu. While this was cooking on low-medium heat, boiled some water (with a touch of salt and olive oil) and cooked a little bit of DeBoles gluten-free angel hair pasta.

Aaaand.....

I'm SO impressed!! (Not that I really did much other than add things together lol) Definitely a winner!! Tastes a bit like pesto but more flavorful. So happy :)