Sauteed Tofu and Vegetables with Tamari

This is so yummy and incredibly easy to make. I sometimes use Trader Joe’s Soyaki Teriyaki sauce or Island Soyaki sauce.

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

Serves 2.

One package of firm or extra firm tofu

2 Tbsp olive or canola oil

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 or quartered

Tamari sauce, to taste or 6 Tbsp Trader Joe’s Soyaki 

Garnish with shredded green onions or Toasted Sesame Seeds

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 inch squares and place that in a heated large non-stick pan over medium high heat with a tablespoon of olive oil. Distribute the squares evenly, leave them along and let them get browned for about 4 minutes. Then, stir, and let sit for another 3 minutes 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. Sauté until they are done to your liking but careful not to overcook. Add the tofu back 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. I use this product: 

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Roasted Cauliflower, Quinoa and Spicy Walnuts

I discovered this DELICIOUS combo when I was combining leftovers for a lunch.

I had leftover Garlic Lemon Parmesan Roasted Cauliflower, cooked quinoa, and some of the toasted spiced walnuts from this Arugula, Chickpea, Walnut, Fig, Goat Cheese salad recipe.  Mixed them together in a bowl and heated in the microwave. One bite is all it took to realize I had to turn this into a “recipe” and recreate it time and time again!

Toasted Spiced Walnuts

  • 1 cup walnut halves, lightly chopped
  • 1 1/2 tsp canola or avocado oil (not extra virgin because it has a lower smoke point)
  • 1/4 teaspoon cayenne pepper (The first time you make them I suggest this much. If you like more spice, add more next time)
  • 1/4 tsp. kosher salt

Preheat oven to 350°F. Toss together walnuts, oil, cayenne, and salt on a small baking sheet. Bake until golden, about 8 minutes. Check on them every couple minutes to stir and to make sure they do not burn. Remove from oven, and set aside. After they have cooled well, you can store them covered.

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Maria Faires’ Lemon Farro and Brussels Sprouts

Lemon Farro and Brussels Sprouts

Farro is a variety of wheat and similar to wheat berries, farro is still a bit chewy when cooked, rather than soft and mushy. If you don’t have access to a Trader Joe’s, use wheat berries.

In the spring when asparagus is in season, try substituting asparagus for the Brussels sprouts.

·      1 c. Farro Ten Minute Trader Joe’s or Wheat Berries (Adjust cooking time)

·      2 or 3 c. chicken or vegetable broth (Adjust amount depending on if you are using Ten Minute Farro or Wheat Berries)

·      1 lb. Brussels sprouts, ends trimmed and quartered

·      1 large shallot, chopped

·      2 tbsp. extra virgin olive oil, divided

·      1/4 c. chopped walnuts or use spicy walnuts from this recipe

·      1 tbsp. lemon juice

·      zest from 1 well-washed lemon, I like to use a microplane to zest the lemon

·      Salt + pepper to taste

1.    Combine 1 cup wheat berries and 3 cups broth OR 1 cup Ten Minute Farro and 2 cups broth in a large saucepan. Bring to a boil, then reduce heat to low. Cover and cook until tender, if using wheat berries about 50 minutes or if using Trader Joe’s Farro Ten Minute, 10 minutes. Drain off any excess liquid. Set aside.

2.    Preheat oven to 420 degrees.

3.    While wheat berries are cooking, start Brussels sprouts. Toss Brussels sprouts, shallots, and 1 tablespoon of olive oil in a large bowl. Transfer to a foil-lined rimmed baking sheet. Bake for 15-20 minutes or until browned. Remove from oven and stir in walnut pieces.

4.    Whisk together lemon juice, zest, remaining 1 Tbsp oil, salt and pepper in a large bowl. Add wheat berries and roasted vegetables; toss to combine, then serve.

 

 

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