Added some tofu to our rotation last night and it did not disappoint! I feel like people shy away from tofu because they don’t know how to prepare it... but it’s SO versatile!! Here’s how we used ours .
Disclaimer: your best bet with this one is definitely to prep it out!! Chop/cut everything beforehand because the cook times are pretty short- makes it MUCH easier 👍🏼👍🏼 .
1 cup tofu chopped in 1/2” prices, aka cubed. Be careful to squeeze any excess moisture out and then place tofu chunks on parchment paper with seasonings of choice. Bake 30 minutes at 400 degrees. .
While that bakes:
•Cook 2 cups brown rice per instructions and set aside to cool. .
•Sauté 1/2 of a large diced yellow onion in 2 TBSP sesame oil until soft
•Add 4 cloves of minced garlic and cook 2 minutes
•Add 2 finely chopped carrots and cook another 2 minutes...
•Add 3 TBSP low sodium soy sauce and cook another 2 minutes...
•Add about 1 1/2 shoots of green onion (3 shoots total needed- other half is for topping) and cook ANOTHER 3 minutes
•Sprinkle on 1 TBSP turmeric .
•Add cooked rice and mix together
•LAST BUT NOT LEAST, add 2 cups chopped greens (we used mustard greens) and continue to cook until those are pretty wilted down and juicy lookin 👀
Serve with tofu on the top and the other half of the 3 shoots of chopped green onion, and get to gobblin! .
BONUS: All of this goodness combined is literally packed with nutrition— plant based protein, healthy fats, iron, calcium, fiber, and TONS of vitamins and other micronutrients