This week we have been working on the outside of both of our houses. Trying to get things done before the weather gets too warm and stuff starts to bloom. Our current house, it looks more like a yard and less like an overgrown mess. We had some serious vegetation around the entire yard. Now with some of that cleared, we can see more of the stuff in the yard.

I also was surprised this week after my doctor’s visit. No statin. I thought this time I was going to get one. I didn’t because my overall risk was still less than 1%. He is getting a second opinion to make sure we are on the right path. I respect that. There’s nothing worse than a medical professional being too sure. Especially since he is a general practitioner rather than a cardiologist.

This week I am doing a recipe from Chef John for Chicken Lazone. This recipe is dead simple. That’s why I chose it. I will make this with tofu because I want to experiment. The way the sauce looked, I think this would be good on any protein.

Here are the original stats:

Here’s what I changed:

• I swapped out the chicken for tofu to make this vegetarian.
• I lowered the amount of added salt to reduce the sodium.
• I replaced the cream with a plant-based variety to remove the dairy.
• I added in red bell pepper to increase the vitamins A and C.
• I increased the servings from 4 to 7 to reduce the calories.
• I added in brown rice to bulk out the dish.

Here are the final stats:

Here is the final recipe:

Tofu Lazone

Serves 7

• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 2 15 ounce blocks of extra firm tofu, pressed and cut into 1 inch cubes
• 3 red bell peppers, chopped
• 1/2 teaspoons kosher salt
• 1 tablespoon vegetable oil
• 1/2 lemon, juiced
• 2/3 cup plant-based heavy cream
• 1/3 cup water
• 1/4 cup sliced green onions
• 1 tablespoon cold butter, cubed
• 3 cups cooked brown rice

1. Mix chili powder, smoked paprika, cayenne, black pepper, garlic powder, and onion powder together in a small bowl; set aside. Half will be used for the tofu and half for the sauce.
2. Season the tofu with salt. Sprinkle half the spice mixture over the tofu.
3. Heat oil in a heavy-duty nonstick pan over medium-high heat. Add the tofu and brown on all sides. Remove to a plate.
4. Add in red bell pepper and cook until soft.
5. Add remaining spice mixture to the pan and stir around in the hot oil for 30 seconds. Add lemon juice, cream, and water.
6. Bring to a simmer over medium-high heat, stirring occasionally. Reduce to medium-low and return tofu to the pan. Simmer gently, turning occasionally to coat with sauce, until heated through.
7. Reduce heat to low and add green onions and butter. Stir into the sauce, while also basting tofu with the sauce. Taste for seasoning and serve with rice.