Meet tofu, popularly used as a "meat substitute" for vegetarians. There are lots of meat substitutes out there (veggie dogs, burgers, sausage), but tofu is among the most minimally processed.
What is it? Coagulated soybean curd.
What does it taste like? It tastes like nothing.
What's in it? Protein, fat, fiber, calcium.
Tofu has very little taste, but absorbs the flavor of whatever you're cooking it in! If you freeze and thaw it before cooking, it acquires a meaty texture. It's of Asian origin, and I prefer it in Asian dishes.
How to use: Cut open the package (just one, of firm tofu, not all 3 shown here). Place the tofu block between towels or paper towels.
Set something heavy on top and press for like 30 minutes, or however long you can if you're in a hurry.
MARINADE:
- 3 T soy sauce (or tamari, which is similar but healthier)
- 2 T cider vinegar
- 1 T agave (low-glycemic sugar substitute, controversial whether it's really better than sugar; you can use honey although honey is high-glycemic and not strictly vegan)
- 1/4 tsp ginger
- 1 or 2 garlic cloves, chopped
- tiny dash sesame oil (breaking oil rule only slightly)
Put the tofu in the marinade for as long as it takes you to cut up the veggies.
Next chop up:
- 2 cups cabbage
- 2-3 cups extra veggies you think might be good
- 1/2 c green onions.
Put it all in a pot with about
- 1/4-1/2 cup vegetable broth
and cook until veggies are steamed and broth evaporates.
Next, add the
- marinated tofu
- brown rice (amount made from 1 cup dry)
and cook till heated through. Serve with
- sriracha hot sauce (which has a little sugar in it but seems mostly innocuous).
Serve. Yum!
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