Mention tofu at any dinner party and you’ll get all sorts of interesting looks.
(In case you didn’t know, eating tofu instantly grants you the title of being a “hippy.” Kind of like what eating hummus labeled you as in the 80’s. You’re now “earthy,” whether you like it or not. May as well just embrace it. 😉 )
Tofu is, quite simply, mashed soybeans. There is very minimal processing in putting the rectangular little blocks of tofu together, and the result is a high protein food source that is used a lot in Asian and vegetarian cooking.
You see? Nothing odd about that. Just. Well. A little unfamiliar and mysterious.
Aside from lentils, tofu is truly one of my favorite protein sources.
I like it raw in miso soup. I like it grilled and smothered in BBQ sauce. I like it roasted, baked, fried.
Tofu is only as bland or as delicious as you decide for it to be.
On its own, tofu doesn’t have much flavor, other than a light bean taste (much milder than any other bean out there.) But once you add a sauce or a tantalizing marinade? Once you get the it all toasty and crunchy and lovely? It’s delicious. Even addicting.
(Yes. I did just use the words tofu and addicting all in the same paragraph.)
But don’t take my word for it. Give it a try. At just $2.00 per block of tofu, you can afford to take a chance on dinner tonight. 😉
Tofu with Vegetables
(Gluten Free–use GF soy sauce, Vegan, Low FODMAP–eliminate the garlic)
This dish is quick to come together and makes use of whatever spare vegetables you have sitting around in your fridge. Double up if you want lunches for the week and freeze any remaining quinoa so you’ll always have some handy for dinners, breakfasts, etc. Serve with fresh pineapple for dessert if you like and then congratulate yourself for putting together a deliciously simply (healthy) dinner in under 30 minutes.
- 12 oz. tofu, drained, pressed, and patted dry
- 2 tsp sesame oil
- 4-6 cups various vegetables, chopped into bite sized pieces
- 4 Tbsp low sodium soy sauce
- 1-2 tsp dehydrated ginger
- 2-3 cloves garlic, minced
- 3 tsp sesame oil
- 1 Tbsp brown sugar
- 1 Tbsp orange juice
- 1/2 tsp crushed red pepper flakes (optional)
- chives (optional)
- 1 cup dry quinoa, cooked (per package directions)
- In a nonstick frying pan, heat 2 tsp sesame oil over medium-high heat. Cut tofu into bite sized cubes and add to pan. Cook for 5-7 minutes, stirring occasionally, until browned. Transfer tofu to a bowl.
- Place pan back to medium heat and add the vegetables through the crushed red pepper flakes. Cook over medium heat for 5-10 minutes or until vegetables are crisp-tender to your liking. Add tofu and mix together over low heat for another 5 minutes or so.
- Place a scoop of quinoa in each bowl and top with tofu and vegetable mixture. Add chopped chives if you like and serve immediately. Enjoy!