Sauteed Tofu and Vegetables with Tamari

This is so yummy and incredibly easy to make.

 

One package of firm or extra firm tofu

2 cups Cherry tomatoes, halved

One bunch Green Onions, the white and green parts, cleaned and cut into one inch pieces

3/4 pound cremini mushrooms cleaned and sliced

Tamari sauce, to taste

Open tofu package and drain the liquid. Wrap the block of tofu in a clean towel and put it in the refrigerator. After about an hour replace the towel with another clean dry one.

Cut up all the vegetables and put in a bowl or bowls like I show here. This can all be done earlier in the day, covered and refrigerated.

When you are ready to prepare this dish, cut the tofu into 1 1/2 inch squares and place that in a heated large non-stick pan with a tablespoon of olive oil. Sauteed until browned on at least two sides of the squares. Remove the tofu from the pan and cover to keep it warm. add another tablespoon of olive oil to the plan heat it up and add the vegetables. Saute until they are done to your liking. Add the tofu in and stir. pour some tamari sauce evenly all over the tofu and vegetables and stir to warm. Taste it and add more if needed. serve and garnish if you’d like with toasted sesame seeds.

 

 

 

Share Button

Easy Teriyaki Tofu and Broccoli

Tofu has lots of health benefits and if prepares right is delicious!

In a hurry? I have successfully used a high quality frozen broccoli (Costco’s) that I thaw and drain and pat well on paper towel. Just add it to the almost-done tofu and heat.

Easy Teriyaki Tofu and Broccoli

1/2 cup divided teriyaki sauce store bought such as the one shown here or homemade teriyaki sauce. I sometimes use Soy Vay Teriyaki or Trader Joe’s Soyaki.

Trader Joe’s has a similar sauce.

16 oz extra firm tofu

1/2 pound of cleaned broccoli florets

1 Tbsp sesame oil, olive oil or canola oil (for frying)

Toasted Sesame Seeds, optional but recommended for their nice crunch

Drain and wrap the tofu in a clean kitchen towel. Put something heavy on it and refrigerate it for an hour or more to get as much excess water out of it as possible. I like mine tofu firm and dry, so I repeat the process with another towel.

Make the homemade teriyaki sauce. (Omit this step if using store bought sauce).

Cut the tofu into 1 inch cubes.

Marinate the tofu in 1/3 cup of the teriyaki marinade for at least 15 minutes.

Steam the broccoli until cooked but still tender crisp.

Put 1/2 Tbsp of sesame, canola or olive oil in a fry pan on medium-high heat, flipping  until the tofu cubes become somewhat crispy on all sides. (See photo below). Add broccoli and remaining 3 Tbsp of teriyaki sauce  to pan and stir to combine and heat.

Top with sesame seeds if desired.

Optional garnish: If you want to get fancy, take green onions, use this scallion shredder tool and make a pretty garnish.

Share Button

Red Lentil Soup

This soup is a favorite amongst my clients who come to me for weight loss or those who want to incorporate more plant-based foods into their diet. It is easy to prepare, nutritious, delicious and freezes well. 

Unless making it for one person (this makes 4 bowls) I suggest DOUBLING the recipe. I always regret it when I don’t! This recipe makes 7 cups.

Another option is to not add the cup of water. Not adding it will of course make it thicker.

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  •  Pinch of ground chili powder (or more to taste)
  • 4 cups chicken or vegetable broth
  • 1 cups water (do not add this if you like thick soup)
  • 1 cup red lentils
  • 1 large carrot, peeled and diced
  •  Juice of 1/2 lemon, more to taste
  • 5 tablespoons chopped fresh cilantro

 

  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 5 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder and sauté for 2 minutes longer to intensify the flavor.
  3. Add broth, 1 cup water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 20-25  minutes.
  4. Stir in lemon juice. Stir, taste and add more if necessary. Stir in cilantro.
  5. Taste and add salt if necessary.

 

Share Button