February 8, 2012
Are you looking for a good lunch?
Here it is.
Full of fiber, protein, vitamins and spice!
You won’t fall asleep at your desk after this lunch.
Mexican Tofu and Spinach Stir Fry
Makes 1 hearty lunch portions
- 1 teaspoon Olive Oil
- 1 tablespoon Red Onion, roughly chopped
- 1 heaping tablespoon Red Pepper, roughly chopped
- 1/3 cup Tofu, cut into cubes
- salt and pepper
- 1 teaspoon ground Chile Pepper
- 3 heaping tablespoons canned black beans, rinsed and drained
- 2 tablespoons Green Chile Salsa (use your favorite store-bought)
- 2 handfuls fresh Spinach
- 1/4 Cilantro, chopped
- 1/4 cup Cheddar Cheese, grated
- pinch Red Pepper flakes
- 1 scallions, chopped
1. In a medium sized non-stick saute pan heat over medium heat olive oil, red onion and red pepper. Saute for 2-3 minutes, until slightly softened.
2.Turn heat up slightly. Add cubed tofu and a pinch of salt and pepper. Let Tofu brown on 1 side, then flip. Add chile pepper, black beans, and salsa. Stir to combine.
3. Add spinach and cilantro. Saute until Spinach is almost fully wilted. Turn off heat.
4. Serve in bowl, add cheese, red pepper flakes and scallions to garnish. Eat right away when hot!
January 30, 2012
I had this for lunch and dinner. In one day. It is that good.
Talk about refreshing. I had the beginning of a cold or the end of a cold – I have felt ‘stuffed up’ for the last couple of weeks, so I’m not sure if it is coming or going. Don’t be worried about me. I’ll live.
Back to the soup. It made me feel so much better. The fresh ginger (I just typed fresh finger :)), soy and hoisin kicked the ‘stuffiness’ out of my system. Plus the heat from the Sriracha knocked everything out of the door.
Enough of this sick stuff. Just look at this.
I want more right now..but it is the morning, so I might have to wait.
Soba Noodle and Tofu Soup with Baby Bok Choy
makes 1 1/2 quarts
- 1 tablespoon dried crimini mushrooms
- 1/4 cup hot water
- 1 quart vegetable stock
- 1/4 white onion, sliced
- soba noodles (a quarter – the coin- amount of noodles)
- 1-2 baby bok choy’s, separated into individual pieces
- 1 heaping teaspoon freshly grated ginger
- 1 heaping teaspoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce (low-sodium)
- 1 squirt (or more) Sriracha
- 1/4 of a extra firm tofu block, cut into small cubes
- 1 heaping pinch of freshly chopped cilantro
- 1 scallion, chopped
1. Reconstitute the dried crimini mushrooms in hot water, in a small bowl. Let sit.
2. In a medium-sized stockpot, pour vegetable stock. Bring to a rapid simmer. Add onions. Bring back to a rapid simmer and add soba noodles. Cook noodles for 4 minutes. Remove crimini mushrooms from liquid, chop finely. Add 1 tablespoon of the mushroom liquid to the vegetable broth and noodle mixture on the stove. Add the chopped mushrooms as well.
3. Then add ingredients bok choy through Sriracha. Mix to incorporate sauces. Cook for an additional 1 minutes or until soba noodles are done.
4. Turn heat off. Add tofu and stir carefully. Add half of cilantro and chopped scallion. Serve in large warm bowls. Garnish with remaining cilantro and scallion. Enjoy hot!