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When the chilly days of fall leave you craving comfort food, this lunch is the way to go. The protein provided in the tofu along with the nutrient dense baked potato and butternut squash will leave you feeling satisfied without weighing you down. A sliced kiwi brings a sweet end to this meal while offering a healthy dosage of vitamin C.
Prepare the night before:
Make baked tofu according to the following recipe: http://www.savvyvegetarian.com/vegetarian-recipes/baked-tofu-recipe.php. Let cool and place into one of your large containers.
Clean potato and pierce several times. Wrap potato in foil, drizzle with olive oil and bake in 350 degree oven for about 1 hour. Let cool and place into your other large container.
Prepare your favorite gravy recipe to enjoy with your baked potato.
Peel and cut butternut squash into 1" cubes. Steam until squash is tender, about 8 minutes. Use to fill up one of your medium containers.
Peel and slice a kiwi for your other medium container.