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We all worry about “packing on the pounds” while making the rounds at a party, having friends over or just making the family's evening meal. Why not keep things as light and healthy as possible? While I am not a complete vegan, I do prefer eating this way as much as possible. However, I also live with two men who are complete carnivores. We try to meet somewhere in the middle.
Lately, since their middles seem to be growing, they don’t mind the following dishes one little bit! Honestly, they are very tasty, versatile and are a great way to use up leftover vegetables and grains of all kind. I keep good quality firm tofu on hand. It has less water, more protein and have a “meatier” texture.
I’ll start with our favorite recipe:
Tofu “fried” Rice
1 lb of firm tofu, drained in colander with a weight for about 15 minutes
½ tsp tumeric
½ C water
1 C sliced mushrooms (truly, I add lots of veggies, use your favorite!)
½ tsp kosher salt
½ tsp freshly ground pepper
3 C cooked brown rice (I have even switched this for leftover barley, quinoa, whole wheat or spelt noodles, even buckwheat)
3 tbsp tamari (sweet, very dark soy sauce)
2 tbsp toasted sesame oil (not raw, it has no flavor! Refrigerate once the bottle is opened)
top with green onions or chives and toasted nuts of your choice. If you want to be traditional-use slivered almonds. But cashews or pine nuts are delicious as well.
Mash drained tofu in a bowl with tumeric. Simmer in a skillet with veggies, water, salt and pepper-covered. Stir a couple of times during a 15 minute sauté. (this is very popular in our house with spinach added at the end with the rice, or clean and shred a pound of bitter greens and cook with the tofu)
Remove lid and continue to simmer for another 10 minutes. If there’s any more water, pour it off!
Add the rice, tamari, oil and heat through. Serve and top with onion and nuts.
If your family prefers a meat-like protein, try making up a batch of these “steaks”, and dicing them up in place of the mashed tofu. I like to use the slices in sandwiches or fill up some high fiber tortillas with spinach and hot sauce. They also make a great substitute in soups and stews.
TOFU STEAKS
1 lb firm tofu, cut lengthwise into 6-8 slices.
¼ C vinegar (I like red wine or balsamic, but even white or apple cider will do)
2-3 tbsp tamari (see note above)
(now if you like your “meat” spicy, add some crushed steak seasoning, cumin, red pepper flakes-get creative!)
Pre-heat oven to 350
In a glass baking dish sprayed with oil, place tofu in a single layer. Mix the liquids and any spices together and pour evenly over the slices. Bake uncovered for ½ hour. Turn over slices (gently) and bake another ½ hour. Now I like my slices to have a “medium” done texture, so I leave them in for an extra 20 minutes or so. You have to try it out for your favorite “bite”. Refrigerate and use before a week!
The most important thing to remember is-adapt these recipes to what fits your tastes the best!
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Author Bio Box: Carine Nadel
Carine Nadel is an avid cook and baker who prefers dishes to be both healthy and tasty. For a different view, log onto www.Carine-whatscooking.blogspot.com, where Carine talks about many different subjects.
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