This recipe is certainly a keeper. I will definitely be making this again. My husband even asked me to and that’s coming from someone who doesn’t typically like tofu. With tofu, it’s all about the spices and the amount of them you use. It’s also about the quality. I used Nasoya Extra Firm Tofu which is organic and non GMO.
Here’s what you’ll need:
1 package (14 oz) extra firm tofu
3 large leaves Swiss chard
1 cup mushrooms, sliced
1 red pepper, chopped
1 can black beans
1 tsp garlic powder
1 tsp chili powder
1 tsp turmeric
1/2 tsp season all salt
1/4 tsp black pepper
Cheddar “cheese”, shredded
1 tsp olive oil
Optional (shown in my pic):
Sprouted Grain Bread
What to do:
Heat a large sauté pan on medium and add the olive oil.
Add the mushrooms, pepper and Swiss chard and sauté about five minutes starring every minute.
While you wait, remove the liquid from the tofu. Place 2 paper towels under and 2 above and press lightly. Repeat as necessary. You’ll need several paper towels to absorb it all.
Mix the spices in a bowl.
Add the beans to the sauté pan and the whole block of tofu in the middle.
Break the tofu into small pieces while mixing everything together.
Add the spices and mix. Sauté another 5 minutes.
Add the “cheese” on top and melt. (Check out Daiya)
Do you have an abundance of vegetables from your garden and not sure what to do with them?? Well, find the biggest zucchini or yellow squash you have and stuff it with a mix of vegetables, quinoa and little cheese and call it a day! This will take about 1/2 hour to prep and 1/2 to cook.
I can’t take credit for this coming from my own garden; it actually came from my sisters. Great job Em! I was unsuccessful this year, however, I did benefit from others 🙂
In my version, I used a number of vegetables and white quinoa. You can honestly use whatever you have available if you don’t have exactly what’s in this ingredient list.
What you need:
1 large zucchini
1 orange pepper
1/4 sweet onion
4 cloves of garlic, minced
5 collard green leaves
1 cup quinoa
1 cup vegetable broth
1 cup water
2-3 Tbls olive oil
Grated Parmesan cheese
Sea Salt and Black Pepper
Chop the carrots, onion, pepper, collard greens and tomato.
Heat the olive oil in a large sautee pan on medium high heat. Preheat the oven to 375.
First add the carrots and let simmer for 3 minutes. Then add the onion, garlic, pepper, and collard greens and simmer another 5 minutes (or until veggies are soft) stirring every minute. Add the S&P also. Lastly, add the tomato.
Add the broth, water, and quinoa. Mix well and reduce to medium heat. Simmer with the lid on for 10 minutes.
While that’s cooking prepare the zucchini. Slice in half lengthwise, remove the skin and scoop out the center.
Remove the lid, stir and simmer another 2 minutes or until the liquid has been dissolved and the rings show on the quinoa.
Stuff the mixture into the zucchini, top with parm and bake for 20-30 minutes. It really depends on how big your zucchini is. It will look and feel soft.