This week have been experimenting with this variation on my normal lunch. I usually have up to three jars of marinated olives and capers in my fridge, decanted from an unhandy 1.7 kg bulk jar too big to fit between the shelves. Since the marinade is tasty and too good to throw out after the olives have been fished out, I now use it to marinate tofu.

If you’re going to try something like this, you’ll need the firmest tofu you can get. Slice it in half centimeter thick slices … I do about three slices a time … and from there into half centimeter cubes. Tip them into the jar with the capers, peppers, and remnants of olives. Stir, and rest in the fridge. I usually can’t resist trying them after two days.

My Lunch:

I always have a plate of lightly steamed leafy greens … some people would say ‘sweated’ greens … but I dislike applying sweated to food. I do it in the microwave, just pile the greens on a plate, and microwave for 45 seconds.

I’m on a diet where I need four and a half cups of cooked greens per week. Instead of fussy measuring I eat steamed greens twice a day every day and call it done.

When I have a quarter of a green apple for my fruit course that day, I slice it and microwave along with the leaves.

Next, I have a heel of bread from a gluten free, mixed grain and seeds loaf spread with ripe avocado. On top the marinated mix, drained, but as it comes out of the jar. Sliced jalapeno peppers, capers, a couple of little cloves of garlic and a tablespoon of the now marinated tofu.

Yum!