Although we are still in the heart of fall the temperatures are dropping and the rain clouds have arrived. 3/4 tights and arm sleeves have become part of my running wardrobe again and I have replaced my post-run iced lattes with hot tea.
On those cold days nothing is better than following up your workout with some delicious and nutritious hot food. Here is one of my favorites that Rebeccah Wassner of Athlete Food shared with Freeplay last year.
Hot Food for a Cold Workout
Winter workouts: we start out defiant, eager to triumph over frozen trails, windy bike routes, and broken pool heaters. We return successful but weary; sweaty but shivering. Our bodies desperately need to refuel, but our frozen fingers can barely open the front door, let alone prepare a meal. The typical post-workout quick fix, icy protein smoothies, are out of the question unless we want the chill to linger all day. Instead, a warm rice bowl, completely prepared ahead of time and heated with few clumsy punches of the microwave, does the trick.
Winter Tofu Rice Bowl
makes 2-4 bowls
For the Marinated Tofu:
4 teaspoons tamari
2 tablespoons lime juice (about 1 lime)
2 teaspoons honey
1 14-ounce container extra firm tofu
2 teaspoons olive oil
Whisk the tamari, lime juice, and honey in a container with a flat bottom. The tofu packaging works well and so do plastic Ziploc food storage containers.
Drain tofu and press as much liquid out of it as you can, then cut the block into 1/2” cubes.
Pour about half of the marinade on top of tofu, reserving the rest of the marinade to flavor the rice. Shake the container lightly from side to side to help the marinade drain into the cracks and coat as much of the tofu as possible. Let it sit while you chop the carrots.
Remove tofu from the container and arrange in a large nonstick frying pan with 2 teaspoons olive oil. Allow to brown lightly before turning. Keep turning every few minutes until all sides are golden.
For the Curry Roasted Carrots:
4 medium sized carrot (or several baby carrots), chopped
1 teaspoon olive oil
pinch of salt
Preheat the oven to 400 degrees.
Toss carrots with olive oil and arrange on a baking sheet covered with aluminum foil. Sprinkle with curry powder and a large pinch of sea salt. Roast for 15-20 minutes until they start to caramelize, but are still slightly crunchy.
To Prepare the Bowl:
edamame, thawed and shelled
2 cups cooked brown rice
1 tablespoon toasted sesame seeds
Divide rice between the bowls and pour reserved marinated on top. Add tofu, carrots and edamame to each bowl. Sprinkle with toasted sesame seeds.
NOTE: This dish can be made and assembled completely ahead of time, kept in the refrigerator, and reheated when ready to eat. We usually prepare the tofu while the carrots are cooking.