Dinnertime!

No, these wolves aren't having dinner! I just took a break from working on painting these wolves to make this dinner for Boris and me.

Baked Tofu Dinner

This mixture of tastes and textures hits the perfect balance. When you eat it, you'll feel balanced, too!

1/2 cup short grain brown rice
1/2 cup hulled barley (with the bran intact)
Sprinkle of salt
1 1/2 cups water (if you're using a pressure cooker) or
2 cups water (if you're cooking grain by traditional method)
2 cloves garlic, minced
1 tablespoon olive oil
3 dried shiitake mushrooms soaked in 1/2 cup hot water for about 15 minutes, sliced (save the
water you used for soaking)
1 cup fresh asparagus, cut up
1 cup fresh dark greens such as kale or collards, chopped
Sprinkle of salt and pepper
8 oz. package teriyaki or other flavor baked tofu
1/2 ripe avocado, sliced
10 cherry tomatoes, cut in half

Rinse rice/barley mixture and drain. Bring salted water to a boil, cook grain according to your preferred method.
In a skillet with a lid, saute garlic in the olive oil on medium high heat until it just starts to brown at the edges. Add vegetables and water from shiitake mushrooms. Cover skillet and let vegetables cook until tender for about 8 to 12 minutes, adding more water as necessary.
While vegetables cook, place tofu on pan sprayed with Pam or other cooking spray oil and broil until lightly browned.
Put the cooked grain on your plate, with your vegetables and tofu arranged around the sides, top with avocado and tomatoes.

Now you can eat your dinner and get back to work. Yay!