Makes 4 servings
Tofu, a soybean product, is easy to use, packed with 7-9 grams of protein (depending on the brand and type). It is low in both saturated fat and sodium, and contains no cholesterol. When it comes to protein alternatives, it is a winner in my book! Tofu is also very versatile. It will soak up whatever flavors and ingredients it is being cooked with. If you are looking for a vegan recipe or just wanting to try a plant-based alternative to meat, I encourage you test out this recipe.
14 oz. extra firm tofu
16 oz frozen assorted vegetables (I used a Northwest Blend)
2 cups of frozen spinach
5 loves of garlic, minced
1 medium white onion, minced
3 TB. peanut oil- for frying
2 cups cooked brown or assorted rice blend
2 TB. soy sauce
2 TB. peanut butter
2 TB. brown sugar
1 TB. peanut oil
½ tsp. garlic powder
- Preheat oven to 300 degrees F.
- Cut the tofu in ¼ inch cubes and place on a baking sheet, cooking for 25-30 minutes. (set aside when finished)
- Prepare sauce by adding all ingredient to bowl, heating in microwave for 30 seconds and mixing well. (set aside when finished)
- Place frozen veggies and spinach in a microwave safe container and heat until half cooked per package instructions.
- Once half way cooked, chop the veggies into bite size pieces.
- In a large skillet or wok, with 1 TB. peanut oil, brown the tofu pieces for 5 minutes.
- Remove tofu and add brown garlic and onion in 1 TB. peanut oil for 5 minutes.
- Add the veggies and spinach and add 1 TB. of peanut oil and brown for another 5 minutes.
- In a large serving dish, combine the ingredients in the large skillet, the tofu and the rice.
- Pour the sauce over the ingredients and mix well.