This week has flown by. I can’t believe it is already Friday, not that I am complaining, but I really don’t know where the week went. Brady was out of town all week so I didn’t spend much time on dinner – I did eat lots of yummy food though. 🙂 I spent the evenings writing 2 grad school papers, making cookie favors (pics to come) for the wedding we have tomorrow, wrapping presents (Katie’s shower yesterday, wedding this weekend, Mother’s Day) and now I am in Cleveland for a family friend’s funeral before Brady’s cousins wedding tomorrow.

One of the delicious dinners I made for myself which included all of the summer foods in my fridge.

Caprese Salad with a Tofu Twist

• 1/4 block of tofu drained and cut into cubes
• 1 zucchini cut into little pieces
• 1 summer squash cut into little pieces
• handful of fresh mushrooms, cut into pieces
• 2 tbsp. homemade balsamic vinegrette dressing

Cook the veggies together with the dressing until tender and as soft as you like. In another pan, cook the tofu cubes with a little dressing. When they are slightly crunchy on the outside, add into the veggies and cook together for a minute.

Slice fresh tomato and mozzarella and a little basil and toss together!

Enjoy!

Have a great Friday!

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