vegan, serves about 3-4
Ingredients:
2-3 Tbsp vegan buttery spread
1 large carrot, diced (or 1 cup matchstick carrots)
1 small red onion, diced
1/2 tsp garlic powder
1 tsp cumin powder
1 1/2 Tbsp Muchi Curry powder (or use basic turmeric
for a less-spicy flavor)
2 Tbsp soy sauce (or tamari for gluten-free)
2 Tbsp apple cider vinegar
1 small orange, juiced (about 1/4 - 1/3 cup juice)
1 tsp orange zest
15 ounces extra firm tofu, cubed or Silken tofu, well-chopped
1-2 cups frozen or fresh spinach
optional, you can add any of these:
2 Tbsp+ vegan cheese (such as Daiya, which is also gluten-free)
1 tsp agave syrup
sprinkle of nutritional yeast
serve with: chunky salsa, cinnamon-raisin toast
Notes:
* you can switch up the veggies. Try bell peppers, mushrooms or zucchini instead of carrots - or try kale or chard instead of spinach. Keep this dish fresh, by simply changing up the veggie ingredients.
Directions:
1. Prep all your veggies and your tofu. You want to make sure to use a paper towel or tofu press and squeeze out as much excess tofu liquid as possible. The more water you can squeeze out, the more flavor can infuse inside the tofu.
2. Turn your burner to med-high and add your vegan buttery spread. Allow it to melt and begin to sizzle.
3. Add your carrots, onions - and about half the amounts of: soy sauce, apple cider vinegar, garlic powder, curry powder, cumin and a dash of pepper. (Add the remaining amounts when you add the tofu). Saute until the onions have translucent edges and the carrots have softened.
4. Next, add in the remaining amounts of the seasonings, along with the tofu, orange juice and orange zest- also any optional add-in's like nutritional yeast or agave syrup. Saute for 4-5 minutes over medium heat.
5. Tip: add in some soy creamer or soy milk OR water OR orange juice if the edges of the pan get dry.
6. At this point, do a taste test and modify the spices as needed. I always end up adding in a dash more of whatever spice it is I'm craving that day. You can also salt your tofu to taste. Salt added will depend on how much soy sauce you use and what your salt preferences are. I'd dash at least 1/4 tsp though to bring out the flavors. Tofu can be quite bland without adding a pinch of salt.
7. When your tofu is just about cooked and all the excess liquid has been absorbed or steamed off, add in your spinach. Saute until heated. Or wilted, if using fresh spinach. Remove pan from heat. You can fold in some vegan cheese if you'd like, or more nutritional yeast.
lunchboxbunch.com
Ingredients:
2-3 Tbsp vegan buttery spread
1 large carrot, diced (or 1 cup matchstick carrots)
1 small red onion, diced
1/2 tsp garlic powder
1 tsp cumin powder
1 1/2 Tbsp Muchi Curry powder (or use basic turmeric
for a less-spicy flavor)
2 Tbsp soy sauce (or tamari for gluten-free)
2 Tbsp apple cider vinegar
1 small orange, juiced (about 1/4 - 1/3 cup juice)
1 tsp orange zest
15 ounces extra firm tofu, cubed or Silken tofu, well-chopped
1-2 cups frozen or fresh spinach
optional, you can add any of these:
2 Tbsp+ vegan cheese (such as Daiya, which is also gluten-free)
1 tsp agave syrup
sprinkle of nutritional yeast
serve with: chunky salsa, cinnamon-raisin toast
Notes:
* you can switch up the veggies. Try bell peppers, mushrooms or zucchini instead of carrots - or try kale or chard instead of spinach. Keep this dish fresh, by simply changing up the veggie ingredients.
Directions:
1. Prep all your veggies and your tofu. You want to make sure to use a paper towel or tofu press and squeeze out as much excess tofu liquid as possible. The more water you can squeeze out, the more flavor can infuse inside the tofu.
2. Turn your burner to med-high and add your vegan buttery spread. Allow it to melt and begin to sizzle.
3. Add your carrots, onions - and about half the amounts of: soy sauce, apple cider vinegar, garlic powder, curry powder, cumin and a dash of pepper. (Add the remaining amounts when you add the tofu). Saute until the onions have translucent edges and the carrots have softened.
4. Next, add in the remaining amounts of the seasonings, along with the tofu, orange juice and orange zest- also any optional add-in's like nutritional yeast or agave syrup. Saute for 4-5 minutes over medium heat.
5. Tip: add in some soy creamer or soy milk OR water OR orange juice if the edges of the pan get dry.
6. At this point, do a taste test and modify the spices as needed. I always end up adding in a dash more of whatever spice it is I'm craving that day. You can also salt your tofu to taste. Salt added will depend on how much soy sauce you use and what your salt preferences are. I'd dash at least 1/4 tsp though to bring out the flavors. Tofu can be quite bland without adding a pinch of salt.
7. When your tofu is just about cooked and all the excess liquid has been absorbed or steamed off, add in your spinach. Saute until heated. Or wilted, if using fresh spinach. Remove pan from heat. You can fold in some vegan cheese if you'd like, or more nutritional yeast.
lunchboxbunch.com
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