Tonight I wanted to try a new vegan protein, so I decided to turn to tofu.
Honestly, I don't like using soy products, because of the various problems it can cause different people (I sometimes have stomach issues if I eat too much of it.), but I think that everyone can gain benefits from using a variety of foods, so try it! I shall repeat, I eat soy only in MODERATION (once/month at the most).
I was feeling like a nice Thai influenced recipe, so look for the ingredients that originate from Thailand throughout this recipe :-)
The ingredients are as follows:
(serves ~2)
4 Tbsp EVOO (I did 3-4 circles in the pan...)
4 Tbsp Low Soduim Soy Sauce
2 Tbsp Coconut milk
Ginger seasoning
Curry seasoning
1 Tbsp red onion
1 jalepeno
1/2 Tbsp. minced garlic
1 package Extra Firm Tofu
2 large zucinni or yellow squash
1/2lb asparagus
1 cup mini portabella mushrooms
1/2 cup cauliflower
1 cup cooked brown rice
1.) In large wok or pan, add EVOO, Soy Sauce and minced garlic, diced Jalepeno (I used the seeds to make it spicy, but you can omit if you don't like spice) and minced red onion. Let all ingredients simmer on high heat, until you smell the aromas of the veggies.
2.) Remove tofu from package, drain water and cut into 1 inch pieces. Add to pan. Allow the tofu to cook on medium heat for ~8-10 minutes to absorb the flavors so that you are not left eating a bland tofu. It soaks up whatever flavors it is cooking with very readily.
3.) While the tofu is cooking, chop all remaining vegetables into bite sized pieces. Add to pan after 8-10 minutes of the tofu cooking. Add the coconut milk and stir to combine all ingredients. Cover for 15 minutes or until all veggies are tender.
4.) Serve over 1/2 cup brown rice for a complete protein filled meal. This is not only low calorie, but also a complete protein with the vegetables, tofu and and brown rice.
Enjoy!!!
If you have nutritional questions, please do not hesitate to ask. I guestimated this recipe to have 320-380 calories per serving.
