Serving Size: 4
Ingredients:
1/2 large onion, diced
1 lb extra-firm tofu, drained and crumbled2 large cloves garlic, minced
2 t. turmeric1 c. frozen corn
3/4 c. frozen spinach, minced
3/4 c. frozen spinach, minced
1/2 c. frozen, boiled, shelled edamame
1/4 c. dried bell peppers bits, reconstituted in 1/4 c. red wine
1 t. basil
1 t. thyme
1/2 c. nutritional yeast
1 t. basil
1 t. thyme
1/2 c. nutritional yeast
1/8 c. soy sauce
salt and black pepper to taste
In a frying pan, saute the onions with 1 T. oil and a pinch of salt until translucent. In the mean time, crumble the tofu into small pieces. I like to squeeze the tofu brick between my fingers over a colander. I then push the tofu down in the colander with my fists, squeezing out as much water as I can.
Add the crumbled tofu, turmeric and half of the minced garlic to the frying pan. Mix once then allow the tofu to brown on one side. Once browned, continue to saute stirring more often. Add frozen corn, frozen spinach, frozen edamame, reconstituted peppers, basil and thyme. When the frozen ingredients have thawed add soy sauce, nutritional yeast and the remaining minced garlic. Add salt and black pepper to taste.
Serve with hot sauce if you like and buttered toast.
Serve with hot sauce if you like and buttered toast.
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