I’ve Finally Tackled Tofu! {A Simple Trick and an Easy Vegan Stir-fry}

I’ve lamented (more than once) that cooking tofu does not come easily to me.  Well, this was momentous: I actually did it right.  I give credit to the fact that I “pressed” the tofu first (see below).  I then panfried it slowly with lots of herbs.  It had great flavoring and a perfect texture!

Stir-Fried Tofu with Vegetables and Quinoa and Brown Rice Medley

From Fruits. Veggies. Life.

Ingredients:

• 1 block firm tofu, pressed
• 2 cups frozen mixed vegetables
• 1 cup frozen broccoli
• 1/2 cup quick brown rice
• 1/4 cup quinoa
• 3 cloves garlic
• 4 Tablespoons hummus
• 1/2 tsp celery salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• salt and pepper to taste

Directions:

1. Boil 1.5 cups of water with quinoa and rice.  If you use quick brown rice, you can add them at the same time.  Once the water comes to a boil, lower to a simmer and cook for 15-20 minutes until water is dissolved and grains are fluffy.
2. Meanwhile, cut the tofu into 1/2 inch x 1 inch ‘cubes’, then stir fry in a non-stick skillet with a small amount of cooking spray. Add celery salt, oregano and basil.  Cook until the tofu begins to brown.
3. In another pan, cook the vegetables and garlic.  If you like a bit of spice, add chili flakes.  Combine the tofu and veggies.  If you are wondering why I had you put them in a different pan to begin with, it’s because the tofu cooks more evenly.
4. When quinoa and rice are tender, remove from heat and stir in hummus.
5. Serve tofu-vegetable mixture over the grains.

Why do you press tofu?  Tofu has a high water content, and pressing it makes it firm, capable of being grilled, stir-fried, baked, etc., without crumbling.  I went with the quicker method and pressed it with my hands.  If you do this, wrap in a paper towel press hard from all sides until much of the water has been absorbed.

Johanna