Dinner! – Baby spinach, leftover quinoa, leftover jerk tofu, grilled mushrooms and a tahini miso sauce. To make the mushrooms, I marinated them in a mix of olive oil, red wine vinegar, balsamic vinegar, salt and pepper and various spices and let them sit for about 15 minutes. I then grilled them on my cast iron grill pan. The sauce consisted of about 2 parts tahini, to 1 part miso and 1 part lemon juice, whisked together and thinned with water. The tofu was pressed and then baked in the oven with jerk sauce. I bought a giant container of mushrooms from Costco the other day, so I anticipate mushrooms making their way into every meal for the next little while.