Sunday

Spicy Basque-style tofu (recipe in the comments)
Saffron rice (recipe in the comments)
Steamed Swiss chard with nutmeg

Hot tea
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We often cut out chicken recipes and never make them, so I recently went through our chicken file and pulled out recipes I thought we could convert into tofu meals. I was especially excited about this one,as we have no tofu recipes anything like this and both of us LOVE these flavors. Also, I love our saffron rice recipe and we never make it. This turned out to be wonderful and I love the tofu with it. We did make a few additional changes (reflected in the recipe in the comments) that I think will make it even better, including using all mild chilies. While tonight's was excellent, it was bit on the spicy side for both of us, meaning T is an unlikely contender :)

FYI: I just steamed the chopped chard leaves (discarded the stems) in the microwave (just with the moisture from washing the leaves) and tossed with salt, pepper, and nutmeg. Yum.

Prep Notes
Difficulty: Easy
Chopping: Tofu, olives, parsley, chard
Time: 35 minutes
Make ahead: I'd do this last minute.

Reaction
J: "Basque in the goodness!"
M: "Zesty! Perhaps overly so?"