- 4 oz tofu (regular, extra firm)
- 2-3 dashes ground turmeric
- 1/4 cup fresh spinach
- 1/2 ripe avocado
- small handful shredded soy cheese
- dash black pepper
- 1 teaspoon olive oil
Crumble tofu and sauté with spinach and olive oil, until spinach is limp. Add turmeric until nice bright yellow color (careful not to add too much).
Continue cooking over medium heat 1-2 minutes. stir in chopped avocado, and top with grated soy vegan cheese, and pepper to taste.
I add tomatoes sometimes, basically you can put whatever vegetables you want in it as long as you have the right amount of turmeric it will taste delicious.
Preparation time: 10 min
Thanks to our customer Cassondra Phillipsen for sharing this recipe with us!
- 14 oz extra firm tofu
- 3/4 cup quinoa
- 1 tsp cinnamon
- 1 tbsp lime juice
- 1/4 tsp salt
- 1 1/3 cups water
Sweet Chili Lime Sauce:
- 3 tbsp sugar
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1/2 tsp red pepper flakes
- 1 clove garlic (crushed)
- 1/4 tsp salt
- 1 tsp dried mint leaves
- 1 bunch collard greens (middle stem removed, washed)
- 3 tbsp water
- 1 pinch salt
- 1 tsp lime juice
Combine all quinoa ingredients in a pot with a tight fitting lid. Bring to a boil, then reduce heat and let it simmer for 20 minutes. Whisk all of the sauce ingredients together in a bowl and set aside. Drain tofu and cut into thin triangles.
Cook tofu in a frying pan (with no oil needed) until golden brown on each side. Combine the tofu and the sauce together on medium heat and cook for about 3 minutes. Set aside.
Cook the collard greens in a pot. Layer each plate with quinoa, collard greens, tofu, and drizzle some extra sauce over the top.
Serve, and enjoy!
Tofu can be fried (do before anything else) or tossed into stir fry with out previous cooking. I've also made this many times with no tofu and it is still good. Coarsely chop onion and mince garlic. Slice bok choy stocks into bite size pieces, coarsely chop green tops. Slice and/or chop the rest of the veggies any way you prefer.
Heat 1 1/2 - 2 tablespoons oil in large skillet or wok. Add 1 teaspoon fennel seed until is begins to sizzle. Add onion and sauté for 2-3 minutes, add garlic toss a few times with spoon.
Begin cooking vegetables from hardest to softest: bok choy stocks (save green tops for later) for 1 minute. Add carrot and cook for 1 minute... red pepper 1 minute... broccoli 1 minute, etc... Repeat with all the vegetables except for bok choy greens (they will go in later with the tofu). Add a dash of salt while cooking - it really brings out the flavor of the veggies.
Transfer veggies to bowl and put 1 tablespoon oil in skillet/wok over medium heat. Add nuts and begin to toss while cooking. As nuts begin to turn golden color, add 1/2 teaspoon fennel seed. Let nuts overcook to a dark brown - its okay to have some black nuts as it adds flavor. Once the nuts are done, add cooked rice to skillet/wok and mix in oil, nuts, and fennel. Add dash of salt to rice mixture and let cook for a couple of minutes while stirring. Transfer to serving bowl.
Heat veggies back up and add tofu - cook until heated through. Add bok choy green tops just at end, cook until wilted. Salt and pepper to taste, serve over rice.
Preparation time: 30 minutes