Thursday, October 11, 2007

Tofu-Veggie Saute with Tahini

You should just use whatever combination of veggies you have on hand. Mushrooms, asparagus, chard, carrots...really anything you have in your fridge would be great in this stir fry. Personally, I loved the broccoli, kale, avocado combination. And it's oh-so green and cancer-fighting!

plenty olive oil
6 cloves garlic, minced or sliced
1 package extra firm tofu, drained and cubed
1 medium head broccoli, chopped
2-3 TBSP soy sauce
1/2 pound kale, washed well and chopped
3-4 scallions, sliced (white AND green parts)
1 avocado, peeled and sliced
1/4 C tahini
splash of cider vinegar
pepper to taste

In a very large pan, saute garlic, tofu, and broccoli in enough olive oil for about 3 or 4 minutes on medium heat. Add soy sauce, stir well. Add kale and 3/4 of the scallions, cover pan and steam for 3 more minutes, or until kale is wilted and broccoli is bright green. Uncover, stir in avocado, tahini, a capful of cider vinegar, and pepper. Mix well. Serve over cous cous or brown rice with the remaining scallions sprinkled on top for eye appeal!

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