I tried another new recipe last night: pan-fried tofu with italian herbs, inspired by EatingWell’s Skillet Tofu Parmigiana. I coated the tofu in bread crumbs, mixed italian herbs, garlic powder and salt, then pan-fried it and served it with linguini and Tim’s awesome tomato sauce. Aside from the sprinkle of parmesan at the end, this dish is totally vegan! I bet the leftover tofu and sauce would make a nice sandwich, especially with a nice crusty baguette.

• Breakfast: Bircher muesli with prunes
• Lunch: Yellow split pea soup with garlicky kale and toast
• Dinner: Breaded and pan-fried tofu with linguini, tomato sauce, rocket and a tomato-onion salad