Tofu UnStirred Fry

This was one of those dinners that gets thrown together because you haven't gone to the grocery store in forever. Our new house is halfway between grocery stores. 9 miles in one direction, 10 miles in the other. It isn't the most convenient, so I tend to put off going to the store until the last possible minute when the only thing left in the house is a tablespoon of milk and a can of soup. (Not really. But, you get the point.)

I tried to resist all urges to get take out from the delicious pizza place that is < 1 mile from our new home, in favor of a healthier option, so I worked with what I had. It turned out pretty good, definitely healthy, and I'm glad I didn't cave and get take out.

This could be made as a stir fry, but mine is an unstirred fry. Johnny and I got some new "waterless/greaseless" cookware before the wedding (post forthcoming) and I'm learning how to cook with them. Please feel free to cook this however you like- the end results will be the same! 

1 cup, uncooked rice - prepared as desired
1 bunch broccoli, steamed
4 stalks celery, steamed
1 onion, steamed
1 container extra firm tofu, drained and pressed
1/4 cup Newman's Own Low Fat Sesame Ginger
1/4 cup chopped peanuts

To start, I drained and pressed my tofu between two heavy plates in the sink. I sliced it in 1/4" slices and marinated it in the dressing.
I cooked our rice separately. Then, I steamed the vegetables separately. I used our Cuisinart griddler on high to cook the tofu and give it some nice color and grill marks.
I combined the rice, vegetables, peanuts, and remaining dressing in a large bowl and tossed until everything was combined. We served giant spoonfuls, then placed the tofu on top.
Serve with additional soy sauce or hot sauce, as desired.

 

This made a lot - we had huge helpings that night and a big container for leftover lunches. 

 

Entered into My Fitness Pal as 4 servings, each serving is 316 calories, 9g fat before adding additional sauces. Not too shabby for a throw together dinner, while trying to behave!!

Roasted Cabbage Nests with Grilled Tofu

It's no secret that I love cabbage. And one of my favorite uses for it is roasted cabbage nests.

A few I've featured on the blog:
First
Second
Third

Repeats of those and other versions I haven't featured on the blog have partied in our bellies, too.

This current version was the first time I've topped them with tofu, and it was terrific, if I don't say so myself. (Johnny tentatively tried it and ended up agreeing that it was terrific, if a 2nd opinion is your sorta thing.)

1 small head green cabbage
2 eggs
1 green pepper
2 small onions
3 carrots
3 stalks celery
3 Tbsp olive oil, divided
1 block extra firm tofu
2 Tbsp balsamic vinegar
2 Tbsp soy sauce
2 Tbsp favorite BBQ sauce
salt and pepper, to taste

I began by pressing my tofu between two paper towel lined plates with a heavy cast iron pot.

Preheat your oven to 400° and slice the cabbage into quarters, then in thin strands. In the bottom of a very large mixing bowl whisk the two eggs and salt and pepper. Separate the cabbage strands into the bowl and use your hands to toss and coat in the egg mixture. It will take a little working, but eventually everything will be coated. Spread out onto a greased baking pan and pop in the oven.

Wash and process your veggies, cutting into bite-sized pieces. Add to the mixing bowl with 2 Tbsp of the olive oil, and salt and pepper to taste. Spread out onto a baking pan and pop into the oven with the cabbage. Set the timer for 20 minutes.

In a shallow bowl, mix the remaining olive oil, balsamic, soy sauce, BBQ sauce, and salt and pepper. Slice the tofu into 1/4" pieces and dredge through the sauce.

Heat a griddle or skillet and cook the tofu until hot and a browned edge forms for texture and extra flavor.

To serve, scoop a "nest" of cabbage, top with the roasted vegetables, and some slices of the tofu. Additional balsamic vinegar and oil can be used to dress the top, if necessary.

This makes a LOT. Leftovers reheat well in a warmed oven or toaster oven.

Really, I don't know much I could say that the pictures don't show. It was beautiful - both on the plate and the tastebuds. You can't go wrong with roasted veggies anyways. But then to adorn them with slices of tangy marinated tofu!? Definitely a keeper!