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.
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.
- 1 tablespoon tomato paste
- 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 large carrot, peeled and diced
- Juice of 1/2 lemon, more to taste
- 5 tablespoons chopped fresh cilantro
- 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.
- Stir in tomato paste, cumin, salt, black pepper and chili powder and sauté for 2 minutes longer to intensify the flavor.
- 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.
- Stir in lemon juice. Stir, taste and add more if necessary. Stir in cilantro.
- Taste and add salt if necessary.
Tex-Mex Quinoa, Black Beans & Corn Salad
- 2 cups cooked quinoa
- 1 green or red bell pepper, diced
- 1 cup grape tomatoes, sliced or halved
- 1 cup black beans (if canned, drained and rinsed)
- 1 cup loosely packed cilantro, stems removed and roughly chopped. Some saved for garnish.
- ½ cup frozen corn, thawed
- 1 avocado, cubed
- 2 green onions, trimmed and roughly chopped (optional)
Use the recipe for this Southwest Bean Salad here
- Cook quinoa according to package directions. Let quinoa cool. This step can be done 1 day in advance.
- In a large bowl combine the bell pepper, tomatoes, black beans, cilantro, and corn. Set aside and refrigerate until quinoa has cooled.
- In a small bowl, whisk together the dressing ingredients.
- Once quinoa is cooled add the quinoa to the bowl of vegetables. Add the dressing and toss gently to coat.
- Top with avocado and green onions and extra cilantro if you wish.