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Recipe of the Week: Roasted Veggie & Tofu Stir-Fry

April 11, 2010

All I have to say is: YUMMY!!

Roasting vegetables in the oven is one of my all time favorite ways to cook veggies. I also LOVE grilling veggies outside, but this past weekend we had some crazy April storm, so inside we are.

We have switched to eating more local, organic, free-range, grass-fed, un-processed food in this household. However, this is typically more expensive. One way I decided to cut down on costs was to eat less meat. We just don’t need to eat meat at every meal! And check your grocery bills- I bet it is the most expensive item that you spend money on. No surprise here.

Instead, I have been buying tofu for dinner once a week. I know what you are thinking, blah…no flavor…seriously??? Yes, I have. You know why? Because I finally figured out that tofu just takes on whatever flavors you are using in your meal, therefore if you add the right ingredients and spices, it is delicious!  So this week’s Recipe of the Week merges 2 things I love: roasted veggies and curry, with my new found love, tofu. I LOVE cookbooks, cooking websites, you name it. But lately I have been finding out that some of my best meals are the ones I just create myself. I learned from the best: Mom and Minnie!

The Recipe of the Week is:

Roasted Veggie & Tofu Stir-Fry!

The best thing about this recipe is that you can make it your own! Don’t like cauliflower? Don’t use it! Use another veggie (but seriously, you don’t like cauliflower? when roasted is tastes like a little slice of heaven!)

Pre-heat oven to 400. On a large baking sheet add:

1 head of cauliflower, chopped into florets

2 heads of broccoli, chopped into florets

4 large carrots, cut diagonally

Add olive oil, sprinkle with salt/pepper. Make sure to coat the veggies well. Use your hands to toss.

Roast in oven for 30-35 minutes. Now, I am not familiar with your oven, so it might take a little less time or a little more time. If the veggies are a little too crunchy for you after 35 minutes, keep them in longer!

After 20 mins, use prongs and toss veggies. Return to oven. When the veggies are done roasting, they will look like this:

In large pan, sauté:

1 small onion, chopped

2 cloves garlic, chopped

1 red bell pepper, sliced into 2-inch pieces

Saute onion 1st in 2 Tbls. olive oil, then add garlic. Add bell peppers.

Cut firm tofu into 1 inch cubes. Buy the firm or extra firm tofu and absorb water with paper towel before cutting. Add tofu to stir-fry.

Next add 1 tsp. fresh ground ginger. Use a zester. If you don’t have a zester use the cheese grater. By the way did you know that the best way to keep fresh ginger around is to slice all of the outer tough skin off and store in the freezer in chunks? Then when you need fresh ginger for a recipe, you just pull out and zest what amount you need and pop it back in the freezer? So easy!!

1 Tbls. Curry powder

Cook Trader Joe’s 3 min organic brown rice in microwave. Have you tried this stuff? Seriously you need to get it. Organic, brown rice in just 3 minutes!!!!

After the rice is done add it and about a ¼ cup of reduced sodium soy sauce. Toss all together. Your pan will look like this:

Next, remove the roasted veggies from oven and add to tofu stir-fry and toss altogether. Taste and season with salt/pepper to your taste. Remember there is some soy sauce already in there so you don’t need much salt, if any!

Here is the final product- it is delicious, healthy, and pretty easy to make! Enjoy!!

One Comment leave one →
  1. always needs a vaca!!! permalink
    April 12, 2010 5:42 am

    Yum!!! I did not know that about storing ginger!!! I’m so excited, I always end up throwing so much of it out!

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