Spicy Tofu Stir-Fry, Coming Right Up!

Spicy Tofu Stir Fry.



I had a nice surprise today when my friend and business partner was able to stop by for a working lunch. I made us a quick stir-fry, using veggies I had on hand and one of my favorite ready-made products: Tree of Life’s Smoked Tofu.



I love this product because it’s delicious, has a truly “meaty” texture to it, and is incredibly convenient. I often bring along a package when we’re headed to the zoo or park or somewhere where I know vegan-friendly protein sources will be non-existent. My husband brought three packs with him when he and the kids went camping, too.





Locally, I can only get it at Dale’s Natural Foods in Flint, Michigan so I always buy four or five at a time (they last quite a while in your refrigerator).


Spicy Tofu Wrap with Daiya and veggies

Usually I eat it cold in wraps. Today my friend felt like a stir-fry, so I was happy to accommodate. The tofu held up beautifully and the spices made my job almost non-existent. If you’ve always “hated” tofu, or if you’re afraid to try it, this product might pleasantly surprise you. Below is the “recipe” for my stir-fry. It's pretty much a no-brainer when the main ingredient is this good!



Spicy Tofu Stir-Fry for Two

1 package Tree of Life Spicy Smoked Tofu, cut into cubes
2 small shallots, sliced
3 small portobello mushrooms, sliced
2 nice-sized broccoli florets, chunked
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons olive oil
½ cup Imagine Low-Sodium Vegetable Broth
Salt and freshly-ground black pepper to taste
1 tablespoon sesame seeds
2 cups prepared jasmine rice

1. Heat oil in a skillet and add shallots, mushrooms, garlic and red pepper flakes. Sauté until mushrooms start to carmelize, then add broccoli.

2. Stir-fry vegetables for about two minutes, then add broth. Scrape the bottom of the skillet to incorporate any brown bits of mushrooms or shallots.

3. Add the tofu and gently stir-fry until tofu is heated through and the broth has reduced down. Add salt and pepper to taste. Serve over prepared jasmine rice and sprinkle each plateful with sesame seeds.

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Sweet Potato Stew for When You’re Feeling Blue

I’ve had a crappy week. I’ve been sick, I’ve had family issues, my career is sort of sucking right now, and to top it all off, it’s raining today. I have not felt like cooking at all, either. It's just been a funk, filled with Diet Coke and handfuls of trail mix. But a girl's gotta eat, right?

I've been known to medicate with food. In the past, I thought a lot of “medicine” was the way to cure what ails you. Now when I medicate with food, it’s mostly through cooking and savoring a small serving of something special.

Today’s stew was just the thing for a dreary afternoon pity-party. It was easy and thrown together with things I had in the pantry and refrigerator. The whole house smells like sweet potato pie. I had lunch with all my menfolk surrounding me. My husband asked for seconds, which always flatters and makes me happy. My tummy’s full, I feel better and I’m off to take a nap.


Sweet Potato Stew

1 carton Imagine Organic Creamy Sweet Potato Soup
½ tablespoon Berbere' Spice Mix*
½ tablespoon minced garlic (I used minced garlic packed in olive oil)
1 tablespoon nutritional yeast flakes (or Parmesan cheese)
1½ cups cooked grains (I used a brown and wild rice blend)
1 head of pre-steamed broccoli, chopped
Sea salt and coarsely ground black pepper to taste
Red pepper flakes, for garnish

1. Heat all ingredients in a soup pot over medium heat. When soup begin to boil reduce heat to low and simmer for a few minutes more, until the grains absorb some of the liquid and the stew thickens.

2. Sprinkle a little bit of red pepper flakes over each bowl and serve with some good bread. We ate my latest experiment, made with leftover cashew cheese in the dough (posted here).

*I’ve been using this in everything! I made one batch and put it in a small canning jar in the cupboard.

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