Asian baked tofu with mushroom brown rice and broccoli.
The tofu recipe comes from here and I baked it rather than sauteing or grilling. The mushroom rice was very simple - I sliced up a portabello mushroom and simmered this with some short grain brown rice for 5 minutes so the rice would retain the flavour of the mushrooms, then removed the slices, only re-adding them 1 minute before the rice was done to re-heat them. And you should all know how to cook broccoli, really. (Boil/steam it until it’s not crunchy anymore, haha!)
And for dessert I had a crisp, crunchy red apple. :)