Tofu & Veggie Stir Fry

I've been posting a lot of sweets lately, whoops... How about a healthy meal?  This recipe has been a great go-to meal for us this past year.  We've tweaked a few things here and there and it just keeps getting better.  A solid, healthy, tasty choice!

The husband found the perfect use for law books - pressing tofu!

The original recipe calls for coating the tofu in cornstarch and then pan frying it.  That worked, and tasted good, but we prefer pan frying it with no coating.  You still get a great crispy and golden brown outside without the mess and hassle of cornstarch.

We had a supervisor during the cooking of this meal.  I don't think tofu is the protein of choice with felines, however.

This recipe would easily be made vegetarian/vegan if you used veggie broth instead of chicken broth.  And it reheats well for lunch the next day, which is preferable in all of my recipes as I'm a huge fan of leftovers!  I've also induced lunch envy among coworkers with this dish, muahahaha.

Tofu & Veggie Stir Fry
(adapted from Eating Well)
Makes 4 servings

Sauce
1/2 c. chicken broth
1/4 c. rice wine
3 Tbsp. soy sauce
1 Tbsp. cornstarch, divided
2 Tbsp & 1 tsp. sugar
Crushed red pepper to taste

Stir Fry
1 14 oz. pkg extra-firm tofu, drained
1/4 tsp. salt
1 Tbsp. canola oil, divided
1 Tbsp. minced garlic
1 tsp. minced fresh ginger
6 c. veggie mix of broccoli, carrots, onion
3 Tbsp. water

1 c. uncooked red quinoa
1 1/4 c. water or chicken broth

Drain tofu and cut into cubes.  Sprinkle with salt and set aside.

Combine broth, rice wine, soy sauce, cornstarch, sugar & crushed red pepper and set aside.

Rinse quinoa thoroughly.  Put quinoa and water (or chicken broth) in pot.  Bring to a boil, reduce to a simmer, cover and cook for 30-35 minutes.  Fluff with a fork when done.  For more tips on how to cook quinoa perfectly, click HERE.

While the quinoa is cooking, heat 1 Tbsp. oil in wok over medium-high heat.  Add tofu, and cook until golden brown.  Transfer to a plate (and set on paper towels to drain if you're concerned about excess oil).

Reduce heat to medium.  Add remaining oil, garlic and ginger and cook until fragrant (30 sec.)  Add veggies and water.  Cover and cook, until tender crisp.  Stir in broth mixture.  Cook until sauce has thickened.  Return tofu to pan.  Serve over red quinoa.

Enjoy!

Quinoa Veggie Loaf

A fresh, new year means it's time for resolutions!  We all aim to be healthier, right?  (Or at least try to cut down the sweets consumption, however briefly)  Well, if you're looking for a healthy, easy, affordable recipe to add to your repertoire, I've got just the thing for you - a Quinoa Veggie Loaf!  My version is vegetarian, but could easily be made vegan.  (I'm from the Midwest, so cheese is an entire food group for us)  :-)

To start, some of you may not be familiar with the amazing grain - quinoa.  Hailing from South America, and gaining popularity as a "superfood," it's a wonderful grain to add to your diet.  Low-fat, high in fiber, high in protein (unusual for a grain), gluten-free, and easy to cook - what's not to love?  There are many colors, and it has a nutty flavor and a texture that's sort of like cross between barley and couscous.  It works well in many applications such as a pilaf, veggie burger, or breakfast cereal - with many more possibilities.  If you're intimidated by the preparation of it, don't be!  This website will show you the way to make it perfectly every time!

Growing up in the Midwest, wheat and corn were the grains I knew.  (Anything else might have thought of as hippie food)  On a recent trip home I introduced quinoa to my family and had fun taking my dad down the "natural foods" aisle for the first time.  I was afraid they would be tough critics, but they loved the quinoa dish I made for them.  So if you haven't yet tried quinoa - give it a shot.  It's tasty, economical, healthy, and boyfriend-approved - jackpot!

Quinoa Veggie Loaf
(adapted from Whole Foods)
Makes 6-8 servings

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can  garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa (How to Cook Quinoa Perfectly)
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sun dried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion
1/4 cup cheese of choice (cheddar is a good choice, but basically something you want to see golden brown and bubbling)
1-2 cloves of garlic, minced
Salt and pepper to taste
4 kale leaves - stems removed, chopped, and sauteed (optional)


Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add garlic, and cook until fragrant (30 seconds).  Add onions, and cook until soft.  Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.  Add chopped kale and wilt.

Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. (This mixture is the "binder" in this recipe)  In a large bowl, combine bean mixture, quinoa, salt and pepper and all other ingredients except cheese. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Sprinkle cheese on top of loaf.  Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Enjoy!