Peanut Tofu Rice Bowl

Peanut Tofu Rice Bowl

We survived the Blizzard of 2016!  I’m always ok for welcoming one storm during the winter so hopefully this is where it ends.  Although I prepared to be snowed in a few days I grew tired of the food items I had on hand by day 4.  I needed the ‘curfew’ to be lifted so I can get to the grocery store and be creative.

I often look for recipes that inspire me and luckily I found a winner  Not only did it inspire me but I followed it pretty much word for word in creating it except for two ingredients and some minor changes in the cooking process. This is rare for me. When I say that recipes ‘inspire’ me it is just to give me an idea about creating something from scratch.  Not this time!   I saw the picture of the prepared dish and thought that it looked good, but when I went down the list of ingredients – brown rice, shredded carrots, spinach, broccoli, chickpeas and tofu – I knew it was worth a try.  The only main ingredient I changed was used shredded red cabbage instead of spinach and I’m glad I did.  Not only does it give it more color but it adds to the texture and flavor of the dish.  I think the spinach would be bland and tone the dish down too much.   For the peanut sauce the author used light soy sauce with sesame oil, chili garlic and peanut butter.  I substituted the soy sauce with Bragg’s Liquid Aminos and didn’t use any sesame oil.  This sauce is delicious!  Sweet and spicy with a hint of peanut, I can see using this in various ways.

Do yourself a favor and make this REALLY soon!

Feed the wellness in you!

Peanut Tofu Rice Bowl

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

Serving Size: 2-3

Ingredients

  • Tofu Bowl
  • 2 cups cooked brown rice
  • 1 cups shredded carrots
  • 2 cups shredded red cabbage
  • 2 cups broccoli florets
  • 1 tbl olive oil
  • 1 tbl sesame oil
  • 1 cup chickpeas (drained and rinsed, if using canned)
  • salt/pepper
  • 16 oz extra firm cubed tofu, pressed and drained
  • Peanut sauce
  • ¼ cup low sodium soy sauce
  • ¼ cup 100% pure maple syrup
  • 2 teaspoons chili garlic sauce
  • ¼ cup creamy or crunchy peanut butter

Instructions

  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
  2. Whisk together the ingredients for the sauce (soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add ½ of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
  3. Toss the broccoli with 1 teaspoon olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
  4. Heat sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
  5. To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup red cabbage, ¼th broccoli, ¼ cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

Notes

Recipe adapted from Alex Caspero - http://delishknowledge.com/peanut-tofu-buddha-bowl/

https://eatlikeavegetarian.com/peanut-tofu-rice-bowl/

 

Black Eyed Peas and Barley Soup

Black Eyed Peas and Barley Soup

Another week and we’re still waking up to below freezing weather in the North East. It IS winter so we can’t say we didn’t know it was coming, along with the potential snow. Now we are preparing for a blizzard that may dump 18″-20″ of snow – are you ready? (Question is not directed to you folks in Florida, California, the Caribbean, Australia, etc., that are rubbing the warmth in our faces right now!)  I made another pot of soup to have on hand for lunch or dinner while we wait for the possibility of being ‘snowed in’ and the clean up that can take days!

Like my other soups this is chock full of protein, fiber, vitamins and minerals.  Lest not forget, my soups are always easy to prepare to minimize the impact on time and eliminate the excuses for preparing something healthy.  I always keep my soup base of vegetable stock and fire roasted tomatoes in the pantry, in addition to having lots of beans since this is my main source of protein.  These basics are also inexpensive so stock up.

I paired this with a grilled cheese sandwich made with Ezekiel Bread, 2% cheese and Campari tomatoes.  You still have time to get to the grocery store before the storm hits.  Ready, set, go!

Feed the wellness in you!

Black Eyed Peas and Barley Soup

Cook Time: 1 hour

Serving Size: 6-8

Ingredients

  • 9 cups of vegetable stock (Better than Bouillon is preferred)
  • 4 cups Baby Spinach
  • 1 cup of Pearled Barley
  • 2 lbs of Black Eyed Peas (or you can use 2 - 15 oz cans of Black Eyed Peas)
  • 6-8 medium carrots, chopped
  • 1 - 14.5 oz can Fire Roasted Diced Tomatoes
  • 1 tbl onion powder
  • 1 tbl garlic powder
  • 1 tbl smoked paprika
  • 1 tsp cayenne pepper (optional)
  • 1/2 tsp salt

Instructions

  1. Put all ingredients except for the spinach in a large pot.
  2. Bring the soup to a boil then turn to low for 45 minutes.
  3. Stir only a few times as the black eyed peas easily break up when they are cooked.
  4. Add the spinach and continue on low for 15 minutes.
  5. Stir when wilted to incorporate throughout the soup.
  6. Remove from heat and serve.
https://eatlikeavegetarian.com/black-eyed-peas-and-barley-soup/

Butternut Squash and Lentil Soup

Butternut Squash and Lentil Soup

Another frigid week and another big pot of soup was made! This has all simple, easy to find ingredients that blend well together for a hearty meal.

Very much like my Three Bean Vegan Soup, despite the name there is so much more in this soup.  Butternut Squash and Lentil Soup ingredientsAlongside the Butternut Squash and Lentils and kale (I know everyone is saying that kale is so ‘2015’ but I still love it!), there are black beans and cannellini beans.

This is another soup that packs in the protein, vitamin c, iron and lots of vitamin a from the butternut squash.  Make some warm cornbread to go along with it and you have a satisfied mind, (warm) body and soul.

Feed the wellness in you!

Butternut Squash and Lentil Soup

Ingredients

  • 9 cups of vegetable stock (Better than Bouillon is preferred)
  • 1/2 lb Chopped Kale
  • 1 lb of diced Butternut Squash
  • 1 - 15 oz can of Cannellini Beans
  • 1 - 15 oz can of Black Beans Beans
  • 1 - 14.5 oz can Fire Roasted Diced Tomatoes
  • 1 tbl onion powder
  • 1 tbl garlic powder
  • 1 tbl smoked paprika
  • 1 tsp cayenne pepper (optional)
  • 1/2 tsp salt

Instructions

  1. Bring your stock to a boil and add the kale. Cook on medium heat for 10 minutes.
  2. Add the butternut squash and cook for 5 minutes.
  3. Add all remaining ingredients, stir, and cook on low heat for 30 minutes.
  4. Let cool to desired temperature and serve.
https://eatlikeavegetarian.com/butternut-squash-and-lentil-soup/

Frozen and Prepared Favorites Part 2

Last month I shared a few favorite frozen and prepared foods that help me when I’m pressed for time to prepare a meal.  Here are more favorites that I recommend you keep in mind when you are rushing to the grocery store and want something quick to prepare. Stick to a single serving (although it’s tough!), add a vegetable or salad as a side dish and you’ll have a great meal.

Trader Joe’s Spinach and Kale Pie

Spinach and Kale Pie

This has all the robust flavor and flaky texture of traditional Spanikopita.  If you’re a fan of that Greek dish you would love this.  Neither one of the greens overpowers the other and they did a great job at blending them so you don’t get the toughness of the kale.  Very well done.

Trader Giotto’s Kale, Sweet Potato and Butternut Pizza

Kale, Sweet Potato and Butternut Squash PizzaTrader ‘Giotto’s’ is the Italian product line at Trader Joe’s.  Looks can be deceiving but not in the case of this frozen gem.  Not only is it a very unique combination of ingredients but it tastes like it is freshly made out of a brick oven.  The crust is perfect; great flavor and slightly crisp. The use of pureed sweet potato in place of a traditional sauce is amazing.

Trader Giotto’s Organic Pesto Pizza with Tomatoes and Broccoli

Organic Pesto Pizza with tomatoes and broccoliAnother slam dunk for a great frozen pizza!  Again, the crust is perfect and it is bursting with just the right amount of pesto flavor.  Simply done with tomatoes and broccoli, this is another one to have ‘on call’ at home!

LaPasta Pumpkin and Sage Ravioli

This is a Costco product and is made in my local area according to the package so I’m not certain whether you can get this at all Costco’s.Pumpkin and Sage Ravioli  However, I’m hopeful that Costco wouldn’t deny others of this wonderful pasta.  This cooks in 3 minutes and is such a wonderful blend of simple flavors.  The description states that the pumpkin is sweet and it really is.  It tastes more like butternut squash than it does pumpkin.  I top with a tomato sauce but I’m sure it’s great with light olive oil and garlic also.

Feed the wellness in you!

 

 

 

 

 

 

 

 

 

 

 

 

 

Polenta with Spinach and Butternut Squash

 

Polenta with spinach and butternut squash

With just a handful of ingredients this dish can be served! I was inspired by a polenta frozen meal I saw in Trader Joe’s. I didn’t buy it, but it triggered my thoughts about cooking polenta.  I hadn’t cooked it in a while and it quickly became my side dish this week at dinner.

Polenta is a Northern Italy staple and is so versatile.  It can be served for breakfast, lunch or dinner and can be prepared boiled, fried, baked, or grilled. In addition, it can be served alongside just about any protein!  Use a store bought version and you can have a quick side dish with fair amounts of Vitamins C and A that is low in calories and fat.

The only additional ingredients to the main ones I used to make this was light half and half, a dash of salt and pepper to taste, oregano, and onion powder.  Polenta is ground corn so it has a natural mild sweet flavor to it so you don’t want to overpower that.  I wanted color and not too much texture so I went with spinach which would wilt nicely in the polenta.  What you’ll end up with is a wonderful creamy polenta with additional nutrients from the spinach.  The butternut squash is a delightful, tasty bonus.

Feed the wellness in you!

 

Polenta with Spinach and Butternut Squash

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4

Ingredients

  • 1-16 oz package of cooked polenta
  • 1- 5 oz package of baby spinach
  • 1 cup of cubed butternut squash
  • 1 cup of light half and half
  • 1 tbl oregano
  • 1 tbl onion powder
  • salt and pepper to taste
  • Cooking Spray
  • Extra Virgin Olive Oil

Instructions

  1. Sautee the baby spinach in a tbl of olive oil until slightly wilted. Set aside.
  2. Cook the butternut squash until cooked but slightly firm. Should not be boiled for longer than 10 minutes.
  3. In a large pan, spray with cooking spray and turn heat to low.
  4. Place your cooked polenta in the pan and mash until a softened consistency.
  5. Add the half and half and stir in the oregano and onion powder.
  6. Fold in your spinach and add the butternut squash last with a stir or two. Again the butternut squash should be firm and not soft to blend in with the polenta.
  7. Add salt and pepper to taste.
https://eatlikeavegetarian.com/polenta-with-spinach-and-butternut-squash/

My Frozen and Prepared Favorites Part 1

I believe in eating ‘whole foods’ all the time, but it is helpful to have some ‘go to’ items that are healthy and can be prepared within minutes. Here are just a few of my favorites:

This Organic Spinach and Cheese Ravioli can be found at Costco. I usually top with a little marinara (note:  my favorite brand is Rao’s).  The Ricotta and Spinach filled Ravioli is from Trader Joe’s.  Both low in calories per serving and delicious.  Add a salad on the side and you have a great meal.

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These already washed and chopped salads are fantastic!  The combination of veggies and toppings in each are wonderful compliments but I forego the toppings and dressing and use balsamic vinegar.  Both can be found at Costco.

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Trader Joe’s has a wonderful variety of cuisines in their frozen section.  As a person that cooks and is discerning when it comes to flavor, they nail it for me in these dishes.  They taste like home cooked meals and I love that they are bold with their combinations.

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I cook channa (chick peas) often so it’s a big deal for me to even give a frozen version a chance.  This does not disappoint and helps in a pinch at only 180 calories per cup with lots of protein and fiber.

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Let me spell this out for you – white and red quinoa, sweet potato, and zucchini wonderfully seasoned and a little spice.  At only 220 calories per cup it is also packed with protein and fiber.

 

 

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I’m not even a big risotto fan but I like this combination.  Plus one cup is only 160 calories without missing the flavor.  This is a winner.

Feed the wellness in you!

 

Pappardelle Marinara with Chard

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In January, I received the sweetest present from a dear friend. Her family made a New Year’s resolution to embark on the spiritual gift of giving on at least a monthly basis and I was one of the first recipients. She bought me a 1-year subscription to Vegetarian Times so I continue to be inspired and to share my recipes. This occurred just a few weeks before I started this blog so it was very timely. I often read the online version and let my subscription lapse some time ago.  I received my first issue in April and  always reading  cover to cover.  The September issue features a beautiful Pappardelle with butternut squash, browned butter and chard.  It looks absolutely delish but when the magazine arrived in August with references to the fall, I wasn’t quite ready to digest the idea of anything to do with the fall.  So I tucked it away for a later date.

However, while on vacation a few weeks ago my eyes would gravitate to Pappardelle pasta if featured on a menu.  I ordered it once and upon my return home immediately sought it out in the grocery store.  Not may brands carry Pappardelle; I was able to find only one on this day.  As I stated in previous posts this summer, I am still trying to spend a limited amount of time in the kitchen during the summer months so I grabbed two bunches of Red Chard and considered whipping up a pasta in my go-to, simple marinara sauce that is featured in my post Pasta Marinara with Roasted Spring Vegetables on 6/10/2015.  Chard is filled with antioxidants and rich in biotin to keep your skin, hair and nails healthy.

I am not inserting the standard recipe template in this post because once you prepare the sauce as described in the referenced post, you’re just a few steps away from completing this dish.  After the sauce is prepared, in a separate pan you sauté 2 bunches of chopped Red Chard in olive oil with 2 tablespoons of fresh chopped garlic, 1/4 cup fresh chopped oregano, salt to taste. The Chard is cooked in no more than 10 minutes.  Prepare an 8 oz package of Pappardelle al dente and drain.  Mix the Chard with marinara; fold into the Pappardelle.  Never forget topping with fresh chopped basil with a little cheese, if you please and serve!

Feed the wellness in you!

Toasted Grain Pilaf

 

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I celebrated my birthday almost two weeks ago and one of my wishes was to have a ‘staycation’ – lay poolside, read a book, and relax.  Once my children are in a body of water and swimming, I don’t hear from them unless they are hungry and when they have a room number to charge to I am out of the equation.  There are only a few hotels in town that provide these options so as I was looking at hotels and their menus (always important for me to make sure they have good vegetarian options or adaptable dishes) I came across a dish named Toasted Grain and Endive Sauté.  The ingredients listed seemed to be quite tasty combined – black rice, farro, cauliflower, baby  bok choy, endive, capers, golden raisins, smoked almonds, sesame oil, lime.  I immediately jotted the ingredients down and was glad that I did since we didn’t eat at this restaurant.

When I returned home I made what I thought would be done with these ingredients as described.  I stuck closely to the ingredients listed except for the black rice which may have been a nice contrast in color for the dish.  I loved the idea of combining cauliflower, endive and bok choy.  Toasted Grain Pilaf Veggies.jpg

Because of the use of grains and the crunch of the almonds it seemed like an interesting spin on rice pilaf to me and not a sauté as the name originally implied, therefore I named my dish aptly, Toasted Grain Pilaf.

I enjoyed what I did with it and it turned out to be a hearty dish that I felt could be eaten alone or as a side dish.  I loved the use of lime and I thought of adding some cilantro and a touch of heat which gave it great flavoring.  Enjoy!

Feed the wellness in you!

 

Toasted Grain Pilaf

Yield: 3-4 servings

Ingredients

  • Vegetable Stock
  • 3/4 cup Farro
  • 2 cups roasted cauliflower
  • 2 baby bok choy, chopped
  • 1 endive, chopped
  • 2 tbl capers
  • 1 tsp minced garlic
  • 1/4 cup red onions
  • 1/4 cup golden raisins
  • 1/4 cup smoked almonds chopped
  • Sesame Oil
  • Extra Virgin Olive Oil
  • Sea Salt
  • Onion Powder
  • Garlic Powder
  • 2 -3 limes
  • 1/2 tsp cayenne pepper
  • 1/2 cup cilantro

Instructions

  1. Cook the farro according to the directions in 1.5 - 2 c of vegetable stock. Should be 25-30 minutes. Set aside to cool
  2. Roast the cauliflower in olive oil, dash of sea salt, 1 tsp onion powder, 1 tsp garlic powder. Takes approximately 30-35 minutes.
  3. Sautee the red onions and minced garlic in 2 tbl of olive oil for 3 minutes on medium heat.
  4. Add the roasted cauliflower, bok choy and endive and cook for 5-7 minutes.
  5. Fold in the farro, capers, and 1/2 tsp of cayenne pepper; mix well.
  6. Squeeze the juice from the 2 -3 limes into the dish. If they are large limes, use 2.
  7. Mix in the golden raisins and 1/4 cup of chopped cilantro. Add salt to taste.
  8. Drizzle sesame seed oil on top.
  9. Sprinkle the smoked almonds on top, the remaining cilantro and serve.
https://eatlikeavegetarian.com/toasted-grain-pilaf/

No Dressing Chopped Salad

 

No Dressing Chopped Salad

We’re seeing lots of creative salads on spring/summer menus and freshly made salad is the main concept for many of the newer ‘fresh’ casual eateries.  I like to make a batch of salad no matter what season it is that I can use throughout the week.  In order for the salad  to stay fresh all week you have to keep some ingredients separated from others to prevent the salad from becoming soggy.  It’s easy  to toss in the remaining ingredients when you’re ready to sit down for your meal.  Let’s face it, despite salad being a healthy option if we add creamy, sugar laden dressing on top you might as well be eating dessert.  Most of the time when I make a salad, the ingredients I use nullify the need for a dressing.  If I want dressing, I use balsamic vinegar alone hence the reason why I’ve added a little to this recipe.  I thought it would be helpful to share the way I create a salad with a variety of ingredients to minimize the need for heavy salad dressing.

I like a lot of crunch so instead of lettuces I use a coleslaw mix of cabbages and carrots along with chopped spinach.  When I thought about the salad I would make for the week, along with my ‘go to’ leafy greens as the base, these are some of the items I decided on while in Whole Foods and a few from my own pantry.

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I added a few more items after taking the picture but you get the gist.  A salad is free reign to be as creative as you want and the flavors are endless WITHOUT the dressing.  The main items that give this salad flavor is a little bit of balsamic vinegar, hearts of palm, a little parmesan cheese, your favorite items from an olive antipasti bar, and blueberries.  The items I included from the olive bar are minimal as you can see in this picture, but will add lots of flavor.

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Add a grilled protein of your choice, chop and mix well, and you will have a delicious, low fat salad complete with great protein, iron and fiber.

Feed the wellness in you!

No Dressing Chopped Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4-6

The first nine ingredients serve as the base of the salad and will yield 4-6 servings depending on the size of your servings. The remaining ingredients are added when you are ready to serve the salad. The prep time does not include the recommended 20-30 minutes for allowing the base salad to rest in its ingredients.

Ingredients

  • Whole Foods Organic Cole Slaw Mix
  • 1 pkg of Whole Foods Organic Baby Spinach
  • 1 cup sugar snap peas, chopped
  • 7.5 oz (1/2 can) of garbanzo beans
  • 7.5 oz (1/2 can) black eye peas
  • 1 can hearts of palm, chopped
  • Antipasti (items of your choice from olive bar of your choice) chopped - in this salad are 6 pitted olives, two tablespoons of sundried tomatoes, and about 6 gigantes (white beans)
  • 1/4 c blueberries
  • 1/2 c balsamic vinegar
  • 1 Mini seedless cucumber, chopped
  • 5-6 Grape tomatoes
  • 1 tbl Shredded parmesan cheese
  • 1 tsp Crispy onions
  • Avocado (I use at least half but it is optional)
  • 1 tbl pumpkin seeds

Instructions

  1. Wash and dry your baby spinach, coleslaw mix and sugar snap peas. Make sure all vegetables are dry before proceeding as you don't want excess water. Water will make the salad soggy quicker after storing.
  2. Chop your baby spinach, coleslaw mix, sugar snap peas (remove ends) and put in a large bowl
  3. Add your garbanzo beans, black eye peas, hearts of palm, blueberries and antipasti; mix well with balsamic vinegar. Move to a tight lid container for storage. I like to let the salad sit for about 20-30 minutes before serving but it is not a prerequisite.
  4. To serve, place a serving of salad mixture on plate or bowl.
  5. Add the cucumber, tomatoes, parmesan cheese, crispy onions, avocado, pumpkin seeds and protein of your choice. Mix well and enjoy!
https://eatlikeavegetarian.com/no-dressing-chopped-salad/

Green Curry Tofu and Vegetables

 

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One of my dear, sweet aunts has been very curious about the vegetarian lifestyle.  She eats no beef or pork and follows a healthy diet but she just can’t imagine how one can follow a strict vegetarian or vegan diet.  She says her wish is to primarily follow a more vegetable centric diet because it will make her feel better.  At 85, she has some general aches and pains and believes that perhaps this diet will help because the doctor’s aren’t coming up with any answers for her ailments (or maybe they’re not telling her what she wants to hear!).  Sometimes she embarks on eating as a vegetarian for a week, and she’ll start by going to Whole Foods on ‘Meatless Monday’s’ to get a platter that will last her a few days.  She was never someone who loved cooking, so that contributes to her inability to commit and be consistent with a vegetarian diet.  Nonetheless, she does give it a try.

So a few weeks ago when she arrived at my home with a case of tofu with one of the twelve packages of tofu missing I wasn’t surprised.    She bought the case at Costco and thought she would put tofu in her salad.  She ended up using very little of the 1st box, leaving the rest to spoil.  The idea of getting through the next eleven boxes seemed impossible to her.  I would also imagine that without prepping the tofu in any way left her with very little to be desired for using eleven more boxes of tofu.

Lucky me (and you!).  Now I have a lot more tofu on hand to get very creative with.  I started with my take on Green Curry Tofu and Vegetables.  I used broccoli and baby bok choy for my vegetables which provides the balance of crunch to the softness of the tofu.  I grew up on Yellow curry which is quite a different taste to the Asian Green and Red curries.  I love them all!

The green curry doesn’t give this dish its flavor, at least not all of it. It’s the marriage of the green curry with other ingredients – light coconut milk, ginger, and mirin, just to name a few.  What really gave this an unexpected boost was fresh basil.  Much like the tofu was gifted to me, as I was walking out of the house last week my next door neighbor asked me if I used basil and if I needed some just help myself to what she had on her porch.  She said they always have more than they can use!  What a win for me.  I told her to infuse olive oil with the basil to get more use out of it but I am also more than happy to take it off of her hands.  The basil coupled with the cilantro I planned for the dish gave it a burst of freshness.  I must be doing something right with these showers of food blessings!

This came together as a great meal served over jasmine rice and can stretch over a few days.  On that note, I will have to make some for my aunt so she doesn’t give up on tofu and perhaps this recipe will give my neighbor another way to use her basil.

Feed the wellness in you!

 

Green Curry Tofu and Vegetables

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 4

Ingredients

  • 2 pkgs Extra Firm Tofu, cut in one inch cubes, drained, patted well between paper towels
  • 2 cups Broccoli Crowns
  • 2 baby Bok Choy, chopped
  • 1 can Light Coconut Milk
  • 2-3 tbl Green Curry Paste (I used one with no fish sauce but if you are not a vegetarian you can choose one to your liking)
  • 1 tbl Minced Ginger
  • 1/4 cup Red Peppers, sliced
  • 1/4 cup Yellow Peppers, sliced
  • 1/4 cup Red Onions, sliced
  • 1 tsp Sea Salt
  • 2 tbl Mirin
  • 1/4 cup Chopped basil and cilantro
  • 1/8 cup fresh chopped garlic
  • 1 tbl red pepper flakes

Instructions

  1. Preheat oven to 350 and roast the tofu for 30 minutes.
  2. In a large dutch pan, saute the peppers, garlic and onions in 1 tbl olive oil on a medium heat for 5 minutes.
  3. Add the broccoli, tsp of sea salt, and sautee for 5 minutes.
  4. Add another tablespoon of olive oil then add the bok choy, minced ginger, mirin, stir well then turn to low heat.
  5. In a small sauce pan combine the coconut milk and green curry paste, mix and keep on low heat until combined well for approx. 10 minutes.
  6. In the large dutch pan, add the tofu when done.
  7. Slowly fold in the Green Curry and Coconut Milk mixture.
  8. Simmer for 15 minutes.
  9. Add the chopped basil and cilantro.
  10. Serve over white or brown jasmine rice.
https://eatlikeavegetarian.com/green-curry-tofu-and-vegetables/