Meatless Monday – Spicy Tofu with Sauteed Greens

by joycevandenbergporterJanuary 12, 2015

Calling all tofu lovers! This one is for you… Even if you’re not a big fan of tofu, this might change your mind. The tofu is crispy on the outside, creamy on the inside, nestling in a bed of gingery greens and topped with a spicy Asian chili sauce. Yum! I’m still making my way through my CSA box which is proving to be a fun ‘job’. I wanted to use the beautiful bok choy as well as the gorgeous beet greens that I clipped off of the beets I roasted for yesterday’s salad. When you buy beets with the greens, it’s kind of like getting two for one (or eating your cake and having it too!). Beet greens are delicious and full of precious vitamins so don’t throw them away! Use the beets for one dish and the beet greens in another. If you are interested in roasting beets check out this recipe for Roasted Beet Salad with Ripe Peaches and Goat Cheese which gives easy directions for roasting beets. The salad can be seasonally adjusted or to suite your tastes.

I remembered making a really delicious Crispy Glazed Tofu and Bok Choy that I was tempted to make again because everyone liked it so much, but in the theme of New Year/New Ideas decided to give it a bit of a makeover using what I have on hand. My favorite way to cook = a little bit from memory + fresh veggies available + pantry magic + weather outside. I actually think looking out my window determines a lot about what I decide to make for dinner. These days I’m craving warm, spicy and comfort foods because it’s so chilly outside. Soon enough, I will be yearning for cooling salads and refreshing drinks on the patio.

TIPS: If you don’t have beet greens handy, or you don’t like beets, substitute any somewhat bitter green like mustard, kale, chard or collards. The length of cooking time will be determined by the coarseness of the greens. Broccolini is a great substitute for bok choy, just check for doneness by slicing a bit of stem off one end to taste before removing from the pan. I like to make my own sauces but it’s not really necessary, as there are really good ones available. The one below uses an Asian Chili Paste, garlic and ginger which I was really happy with but you can play around with what is available in your pantry.

SPICY TOFU WITH SAUTEED GREENS

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale, collard or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
1/4 cup soy sauce
1/4 tsp red pepper flakes (optional)

Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels. Cover with more papertowels and place a heavy pan on top to press out the water. Let stand for at least 10 minutes.

Combine sauce ingredients in a small saucepan (except red pepper flakes) and bring to a boil. Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.

Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden. Set aside.

Slice bok choy lengthwise into quarters and rinse. If using broccolini, just trim the ends and leave whole.

Cut greens into 2 inch strips, keeping any rough stems separate.

Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.

Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated. Transfer to serving platter.

Add remaining oil to the pan and increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.

Reheat the sauce and drizzle over the tofu and greens. Sprinkle with scallions and sesame seeds.

Spicy Tofu with Sauteed Greens

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
2 Tbsn soy sauce
1/4 tsp red pepper flakes (optional)

Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels. Cover with more papertowels and place a heavy pan on top to press out the water. Let stand for at least 10 minutes.
Combine sauce ingredients (except for red pepper flakes) in a small saucepan and bring to a boil. Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.
Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden. Set aside.
Slice bok choy lengthwise into quarters and rinse. If using broccolini, just trim the ends and leave whole.
Cut greens into 2 inch strips, keeping rough stems separate.
Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.
Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated. Transfer to serving platter.
Add remaining oil to the pan and increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.
Reheat the sauce and drizzle over the tofu and greens. Sprinkle with scallions and sesame seeds.

Meatless Monday – Chili Lime Grilled Tofu with Avocado &Mango Salsa

by joycevandenbergporterAugust 11, 2014

Chili Lime Grilled Tofu is my favorite tofu recipe so far. It’s taken a few tries but I have finally nailed it. I made this last week and thought it needed something, so this time I topped it with an Avocado Mango salsa with red onions, lime and jalapenos which is a great combination of sweet, savory and spicy. I also let the tofu marinate overnight which allows the flavors of the marinade to be fully absorbed before cooking. I just served this dinner to my new future daughter in law (I love saying that) and one of my sons, who I thought wouldn’t even try tofu. Much to my surprise the tofu was a big hit. I’m just happy there is a bit left for lunch tomorrow…

The Avocado Mango Salsa is a delight of flavors and would also be great on top of grilled or roasted fish or chicken. I know you’ve heard that Avocados are nutrient dense and a healthy fat but did you know that they also act as a ‘nutrient booster’ by helping the body absorb the nutrients from foods eaten along with it? Furthermore, Mango is so nutritionally rich it is considered the “King of Fruit”. Lastly, Jalapeno Peppers add more than just spice. They are high in nutrients that may help you boost weight loss efforts, improve immunity, promote heart health and fight free radicals from environmental and dietary pollutants. This recipe calls for one jalapeno pepper without the seeds. If you like spicy, add another jalapeno or include the seeds, but beware, the seeds are really hot. If you don’t like spicy, don’t use the jalapeno. So feel free to load up on this salsa. It might be the best thing you’ve done for your body today!

TIP: I served this tofu with brown basmati rice which I cooked in vegetable broth. A great way to add more flavor to rice is to add 1/2 to 1 teaspoon ginger paste or a one inch piece of peeled ginger root to the broth while cooking. Just remove the root before serving.

For other tofu recipes, check out:

Crispy Glazed Tofu and Bok Choy

Green Curry Tofu

Chili Lime Grilled Tofu with Avocado Mango Salsa

Servings: 4
Time: 45 minutes plus chilling time
Difficulty: easy
Print

TOFU:
1 (14 ounce) package extra firm tofu
1/4 cup lime juice
1 tablespoon olive oil
5 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
salt and black pepper to taste

SALSA:
1 avocado, diced
1/2 cup mango, diced
1/4 cup red onion, minced
1 jalapeno, seeded and minced (optional)
1 Tbsn lime juice (or more to taste)
1 Tbsn cilantro, chopped
1-2 Tbsn olive or avocado oil
1/2 tsp salt (optional)

Slice the tofu in 1/2 inch slices and place on double papertowels. You can leave them rectangular or cut into triangle shapes.

Cover with papertowels and put a heavy pan on top to help press out excess water. Should take 20 to 30 minutes. Don’t skip this step or the tofu won’t absorb the marinade.

Combine all other ingredients and marinate tofu in the refrigerator several hours or overnight.

To make the salsa, slice the mango about a third of the way (avoiding the rather large pit inside).

Using a sharp knife, cut rows horizontally through the flesh but not all the way through the skin.

Turn mango and cut crosswise

Flip the mango slice inside out and slice off chunks. Place in a bowl.

Cut avocado in half, pit and dice. Place into bowl with mango.

Using gloves or a papertowel to protect your hands from the pepper oils, seed and mince the jalapeno. Add to mango mixture.

Chop red onion and add to bowl.

Add chopped cilantro, lime juice and salt. Gently combine and set aside.

Brush or spray oil on the grill and let it preheat. Grill tofu several minutes until you see nice grill marks. Turn and grill the other side. Remove to a serving platter or individual plates.

Top with salsa mixture.

Serve with rice or some other grain for a well rounded meal.

Meatless Monday – Roasted Tofu with Miso Glaze and Black Barley, Fennel & Radish Salad

by joycevandenbergporterJune 16, 2014

Game of Thrones Season Finale meets Father’s Day meets GoodMotherDiet! So the long anticipated Game of Thrones Season Finale happened to fall on Father’s Day (No spoilers for those that haven’t seen it yet, except to say that the show did have an interesting Father’s Day theme). In order to honor both of these important events, we decided to create a feast that was Father’s Day worthy as well as authentic to GoT. We were even lucky enough to have “Daenerys, The Mother of Dragons” show up for dinner.

For inspiration I went, of course, to the Game of Thrones Food Blog (Yes, there really is such a thing!) to find many dishes shown, discussed or inspired by the show or books. As you might expect, much of the food is heavy with meat and not on the Goodmotherdiet, so my son, Eric, is cooking a more authentic GoT menu including miniature pork pies and leg of lamb. For the non meat eaters, I thought to attempt a Game of Thrones imagined meal, or rather what would they do with tofu if they had it.

I marinated extra firm tofu in a thick and flavorful sauce overnight and then broiled it on high heat. I paired it with black barley which was widely consumed in Medieval times, (more on that if you’re interested in the history of medieval barley in my Mushroom Barley Soup Blog Post). We know that GoT is not really set in Medieval times, nor is it even set on this planet or in any time but it seems most similar to Medieval times than any other. In preparing the barley, I tried a recipe for Black Barley, Fennel and Radish Salad from Bon Appetite. This is a large and hearty salad. Next time I make it I will half the amount of barley (1 cup). Black Barley is a substantial grain, chewy and flavorful but pearl barley, which is lighter and softer, can be substituted.

Roasted Tofu with Miso Glaze

Servings: 6
Time: 2-3 hours marinating plus 20 minutes
Difficulty: easy
Print

2 containers extra firm, organic tofu

1/4 cup Miso paste

1/4 cup Mirin (or Rice Wine Vinegar with a bit of sugar or honey added)

1/8 cup soy sauce (wheat free if necessary)

1/8 cup water (if needed to mix the paste in)

1/2 tsp salt

1/2 tsp sugar

1 Tbsn fresh ginger

1/8 tsp chili powder

1/8 tsp red pepper flakes (or more to taste)

Drain tofu and slice lengthwise into 1 inch rectangles. Cover with papertowels and place a heavy object on top to help press out the liquid. Let drain 10 minutes or so.
Put tofu in a zip lock bag or container with a lid.

Combine all other ingredients and pour over tofu, making sure to coat all sides of every piece. Refrigerate several hours or overnight.

Place marinated tofu in a single layer on an oiled baking sheet and broil 5 – 10 minutes, or until browned. Turn and broil the other side
Serve hot or room temperature

Black Barley, Fennel and Radish Salad

Servings: 8
Time: 1-3 hours
Difficulty: easy
Print

2 cups black or pearl barley, rinsed

Kosher salt

1 large or several small fennel bulbs (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4-inch slices

2 tablespoons plus 1/2 cup olive oil

Freshly ground black pepper

1/3 cup fresh orange juice

1/4 cup fresh lime juice

1 small shallot, minced

2 tablespoons chopped fresh dill plus 1/2 cup dills prigs, divided

1 teaspoon finely grated orange zes4 large radishes, thinly sliced, divided

1/4 cup oil-cured olives, pitted, halved lengthwise(optional)

Place barley in a medium pot and add water to cover by 1 1/2 inches. Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed. Depending on the type of barley and your taste preferences, this can take anywhere from 45 minutes to a couple of hours. Add water if necessary. Spread out barley on a large rimmed baking sheet; let cool.
While barley is cooking, toss fennel slices and 2 Tbsp. oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet.
Whisk orange juice, lime juice, shallot, 2 Tbsp. dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.

TIPS: You can halve the amount of barley for a lighter, smaller dish with more veggies and flavor. You can also substitute pearl barley if you can’t find black barley or you prefer a softer dish. If you don’t have dill, the fennel fronds make a good substitute. Enjoy!

Meatless Monday – Crispy Glazed Tofu and Bok Choy

by joycevandenbergporterMay 12, 2014

Is tofu good or evil? You may not be aware but the great tofu controversy abounds! I like tofu and have always thought of it as a healthful protein which is highly adaptable in recipes from stir frys to salad dressings. However, I keep hearing that tofu is bad for you, evil even, so I decided to check into it. Tofu is a low fat, plant based, good source of protein, yet it is a processed food, in that it is no longer in its original bean form. The beans have been made into milk, curdled, drained and pressed into blocks. The more I looked into the great tofu question, the more confusing the issue. Studies and opinions contradict each other-no surprise there. Remember when coconut oil was supposed to be so terrible for us and to be avoided at all costs, and now is being touted as having health benefits ranging from weight loss and prevention of heart disease to making your skin soft and pretty. Andrew Weil, a well respected natural health and wellness expert, still recommends tofu as part of a healthy diet. Click on his name to see why. The Truth About Soy, another seemingly unbiased view about tofu and soy (loads of information but long article) thinks the problem is not with soy but what we have done with soy (read Genetically Modified-Roundup Ready). 90 – 94% of soy is GMO but most of that is fed to our food animals or made into soy products like baby formula (which is a different problem) and not made into tofu. If the label says organic or Non GMO Project it’s not genetically modified-one more reason to buy organic. So, what did I come away with? If you like tofu, eat it. If you don’t like tofu, don’t.

For those that DO like tofu, here is a delicious recipe for Crispy Glazed Tofu with Bok Choy, which I adapted from Eating Well, March/April, 2014. This is the perfect way to cook bok choy, which is delicately flavored with garlic and ginger. The tofu is browned in a skillet first and then sautéed in a flavorful plum sauce. The outside is a bit crispy and the inside soft and creamy. I reduced the amount of ketchup, since I’m not a ketchup lover, to let the other flavors shine, however, if you are a ketchup lover you can double or triple the amount. I also added red pepper flakes and ginger paste for more of a zing. Don’t skip the step of draining the tofu, which gets rid of excess water and allows the tofu to absorb the flavors. Otherwise this is a very simple and quick meal to get on the table. Serve over rice if desired.

Glazed Tofu and Bok Choy

Servings: 2-4
Time: 35 minutes
Difficulty: easy
Print

1 14-ounce package extra-firm water-packed tofu, drained

1/4 cup plum (or hoisin) sauce

1 tablespoons ketchup

2 tablespoons soy sauce

1 tablespoon rice wine (or dry sherry/rice wine vinegar)

2 teaspoons oil plus 1 tablespoon, divided (I like avocado or coconut oil)

3 scallions, trimmed and cut into 2-inch lengths and then ribboned

1 teaspoon minced garlic

2 teaspoon minced fresh ginger, divided

1/2 teaspoon red pepper flakes

4-6 baby bok choy, quartered lengthwise

1/4 cup water

1 tsp sesame seeds

Fold a kitchen towel in half and place on a cutting board. Cut tofu in half horizontally, (and then in half again leaving 4 equal pieces) and set on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.

Meanwhile, whisk plum sauce, ketchup, soy sauce and rice wine in a small bowl and place near the stove.
Cut the pressed tofu into 3/4-inch cubes and place near the stove.
Toast sesame seeds in a small pan over medium low heat for a few minutes, or until they turn golden brown.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallions, garlic and ginger; cook, stirring, for 30 seconds. Add bok choy and cook, turning, until bright green, 1 to 2 minutes. Add water, cover and steam until tender, about 2 minutes. Transfer everything to a plate. Wipe the pan dry.

Return the pan to medium-high heat, add the remaining 1 tablespoon oil and heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Add the sauce; cook, stirring, until the tofu is well coated, 1 to 2 minutes. Sprinkle with sesame seeds and serve with the bok choy over brown rice, if desired.

Meatless Monday – Tom Kha Tofu & Spicy Thai Salad

by joycevandenbergporterDecember 30, 2013

Tom Kha Tofu & Spicy Thai Salad

Tom Kha Gai, or Thai Coconut Chicken soup is a very flavorful soup usually made with coconut milk, galangal and lemongrass. I had it the first time in the 80’s at San Francisco’s Thep Lela Restaurant and fell in love. I wanted to try a vegetarian version so opted for Tom Kha Teohu (tofu). Tofu works really well in this dish, which as a main course is a nice but light dinner. I paired it with a Thai inspired salad featuring napa cabbage and other julienned veggies tossed in a spicy Asian style vinaigrette.

I tried to include many substitutions for hard to find ingredients. I don’t think you should have to restock your pantry for one meal, however, if you like Thai or Asian food, many of these ingredients are worth having on hand. I’m sure purists wouldn’t agree with me but I would rather make a great meal with what I have on hand and not worry if it’s not perfect or authentic. I figure my only truly authentic Thai meals will be consumed while on vacation in Thailand surrounded by all the beauty and color of the country. Lime zest and juice can be substituted for kaffir and ginger root or paste for galangal root. Several options are listed for red chili peppers which are fairly seasonal. I would not recommend using lite coconut milk unless you reduce the volume of broth which also reduced your yield. Vegans can use 1 teaspoon salt instead of fish sauce. To make this a more filling dish add more vegetables (snow peas and red bell pepper are good choices). Enjoy!

Tom Kha Tofu

1 can coconut milk

3 cups vegetable broth

6 kaffir lime leaves (or 1 T lime zest and1/8 cup lime juice

4-5 quarter-size slices, peeled fresh galangal or ginger

1 stalk fresh lemongrass or lemongrass paste

1 container extra firm tofu

2 cups shitake, button or crimini mushrooms

1 zucchini, halved lengthwise and thinly sliced into half circles

1 tablespoon Thai or Vietnamese fish sauce (Optional)

1 teaspoon sugar

1 red chili pepper, sliced into thin rings, 8-10 dried Thai birds eye peppers or 1 teaspoon Thai chili paste

small bunch fresh basil, leaves only or 1 T dried Thai basil

Drain the tofu and slice it lengthwise into 8 equal pieces. Place the pieces on a couple of layers of papertowels and cover with a couple more. Press gently to get out water. Set aside.
Cut the lemongrass into a 6 inch piece, using only the bottom white part. Pound it with the side of a cleaver or mallot to release the flavor. You should be able to smell the lemongrass. Cut into 2 inch pieces and pull apart
Bring the broth to a boil in a medium stockpot. Add the galangal, lemongrass, sugar and lime. Simmer 10 to 15 minutes.
Taste the broth. If it has enough flavor, you can remove the solids with a slotted spoon. Or you can leave them in for added flavor but you will have to warm your guests which items aren’t edible.
Add the coconut milk, chilies, fish sauce and simmer for another 5 minutes or so.
Taste your broth. If it is too sour, add a bit more sugar. Or you can add salt to taste.
Add the tofu. Turn down or off until shortly before you are ready to serve.
Turn the heat to medium, add mushrooms,zucchini and fresh basil leaves and cook about 5 minutes. Serve hot.

Spicy Asian Salad

1/2 red bell pepper

3 Green Onions

1/2 Napa cabbage

1 large carrot

1/2 cup slivered almonds toasted in a dry skillet for about 5 minutes or until slightly golden

Slice red pepper and napa cabbage thinly and separate. Julienne carrot(a Cuisinart or mandolin makes it easy). Cut scallions into 2 or 3 inch sections and sliver. Combine all ingredients.

Dressing:

1/4 cup white vinegar

1/4 cup vegetable oil

1/8 cup rice vinegar

dash sesame oil

1T Soy Sauce

1 tsp .Chili Paste (Optional)

1 Garlic Clove (minced)

1/2 tsp sugar

Combine vinaigrette ingredients and toss with veggies.

Meatless Monday – Carrot Coconut Soup

by joycevandenbergporterDecember 2, 2013

Carrot Coconut Soup & Marinated Tofu Triangles over Farro

I absolutely love soup, especially when it’s bright, colorful and full of flavor like this Asian inspired carrot soup. While making the soup, I opted for sauteeing the carrots and onions in Earth Balance Coconut Spread instead of butter. This spread is vegan, lactose free, gluten free and non-GMO and can be used in place of butter. It smelled heavenly while cooking and intensified the coconut flavor of the soup. I may have to try it tomorrow morning on toast.

I would normally serve the tofu with a long grained brown rice but I’m enjoying experimenting with grains I haven’t used before. I chose to boil the farro in water for about an hour and enjoyed the nutty, al dente result, however, you can soak the uncooked farro in water overnight to reduce the cooking time and soften the texture. Farro is the oldest cultivated grain in the world and was very popular during biblical times. It is less popular now because modern wheat has a higher yield and is more profitable to grow. It is a whole grain that has twice the fiber and protein of modern wheat. It is not gluten free but the gluten molecules are weaker so it is easier to digest. Farro also contains a carbohydrate called cyanogenic glucosides which has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. In addition to vitamins and minerals like iron, niacin, magnesium and zinc, it is rich in antioxidants and phytonutrients. (www.3fatchicks.com)

If preparing the entire meal, I would get the farro started cooking, then marinate the tofu while you chop the carrots and onions and get the soup going. The rest should fall together easily since all three dishes can sit and wait in their various stages until you’re ready for them. The farro can be cooked the day before and brought to room temperature before using. The tofu can be marinated in the refrigerator up to 24 hours ahead. Enjoy!

FARRO

Ingredients:

1 cup dried Farro

5 cups water or vegetable broth (I used a combination of the two)

½ tsp salt (if you don’t use broth)

1 zucchini, sliced in half lengthwise then sliced into half circles

8 brown mushrooms, wiped clean with a papertowel then sliced

1 Tbsn olive oil

Add the farro, broth and water to a stock pot and boil on high for 5 minutes. Reduce heat and simmer, covered, for about an hour. Let sit, covered.
Just before serving, heat a heavy skillet on medium high and add olive oil, zucchini and mushrooms, and cook for a few minutes, stirring to brown both sides. Add farro and mix well. Serve.

TOFU TRIANGLES

Ingredients:

1 container extra firm organic tofu

1/3 cup sesame oil

1 tsp chili oil (optional)

1/3 cup soy sauce

2 Tbsn rice vinegar

1 garlic clove

1 tsp red pepper flakes

1 inch piece of ginger, peeled and minced or grated

1 tsp honey

Drain tofu and pat dry with papertowels
Slice block into 4 slices, then cut each slice into 2 triangles
Combine the rest of the ingredients in a container that is wide enough to marinate the slices in a single layer. Add the tofu and let marinate in the refrigerator for at least a half hour (the longer the better). Turn at least once to coat the other side.
Broil the tofu for a few minutes on each side until browned in a glass baking dish with half the marinade. Simmer the other half of the marinade in a small pan.
Serve the tofu over the farro and drizzle with remaining marinade.

CARROT COCONUT SOUP

Ingredients:

¼ cup coconut spread (or oil/ butter if you prefer)

1 lb large carrots with stems removed, (scrubbed not peeled to retain nutrients), chopped

1 medium onion, chopped

2 cups vegetable broth

1 can 13/5 oz. unsweetened coconut milk

Thai style chili sauce or Sriracha for garnish, optional

Sautee carrots and onions in coconut spread in a large saucepan over medium heat until softened, about 15 or 20 minutes.
Add coconut milk and stir to combine. Let cool slightly.
Puree in a Cuisinart or blender until smooth.
Return to pot and add broth. Let simmer another half hour or until you are ready to serve.
Drizzle with chili sauce if you like your food extra spicy.

Meatless Monday – Green Curry Tofu

by joycevandenbergporterNovember 25, 2013

Green Curry Tofu over Red Thai Rice

This was my first successful vegetarian meal and it has become my go to dish and a staple in our family. It’s a little bit spicy and so flavorful that even non-vegetarians (and non tofu eaters) seem to love it.

RECIPE
Ingredients:
1 globe eggplant or 2 Japanese eggplants
2 green zucchini,
1 cup brown muchrooms (Crimini or Portabella)
1 block extra firm organic tofu
2-3 Tablespoons cooking Oil (like Canola or Safflower)
2-3 Tablespoons green curry paste (use less for a milder taste)
3 cloves garlic(peeled and finely minced)
1 teaspoon fresh ginger (peeled and finely minced)
1 can coconut milk
1 Tablespoon Asian fish sauce
1 Tablespoon soy sauce
1-2 Tablespoons white Sugar
1 cup vegetable broth (as needed)
Salt

Directions:
Cut tofu into 1/2 inch cubes, place on paper towels and let drain on an inverted board. Blot with paper towels. Dice eggplant into a 1/2 inch squares and sprinkle with salt to pull the excess water out. Dice zucchini. Heat 1 tablespoon of oil and brown tofu over medium high. Remove from pan to a large plate or bowl. Repeat with eggplant and zucchini (one at a time is best) cooking only for a few minutes as you don’t want them to overcook. Reduce heat and add garlic, ginger, green curry paste, fish sauce, soy sauce and sugar. Stir until smooth and bubbling. Add tofu and vegetables back in and simmer for a few minutes. Add vegetable broth as needed if the sauce is too thick. Serve over rice. I like long grained Red Rice from Thailand with this dish. A spinach and arugula salad with avocado, fennel and oranges in a light vinaigrette is a nice accompaniment.