Tofu isn’t a total FAVE around my house, but I usually incorporate it once per week for a vegan meal and this is the most tolerated way I’ve found to serve it (wow – that’s a rousing endorsement eh?!)
- 1C brown rice
- 1 block of firm tofu (I try to buy organic), cubed
- 2 garlic cloves, minced
- 2cm cube of fresh ginger, minced
- 1 onion (white or red), chopped
- 1T coconut oil
- 4-6C of chopped veggies (I usually use a combo of green beans, carrots, broccoli & peppers)
- 2T Bragg (plus more to taste)
Set the Brown rice on to cook (1C brown rice to 2C water, bring to a boil then turn down to low and keep the lid on for 20 minutes while you cook the rest of the meal).
In a large nonstick pan with a lid cook the garlic, ginger & onion in 1/2 the coconut oil until tender. In another non stick pan warm the other 1/2 of the oil and add in the tofu & 1T Bragg. Stir frequently and allow the tofu to brown. Once the onions etc. in the other pan are tender add in the other veggies & 1T bragg and put the lid on to steam.
Serve with 1/2C rice, 1/4 veggie mixture and 3/4C tofu, bragg to season.
Note: “Bragg” is a simple soy based seasoning without all the junky fillers of soy sauce. It’s found in the health food section of most grocery stores.