Garlicy Greens and Tofu (v)
I've been cooking since I was tall enough to reach the stove, but food blogging is all new to me! I'll try to get better at picture taking and recipe writing, and I thank you for checking out my first attempt! I love searching the internet for meal inspiration, but I always find myself scrolling (for-ev-er) past the monologue and prep pictures just to get to the recipe. On this site you'll just find a picture of the final product, and the recipe. If you have any questions, let me know in the comments!
Now on to the good stuff...
- 1/2 Block (about 8oz) Extra Firm Tofu, cut into 1 inch cubes
- 1/2 Cup Onions (I love frozen pearl onions, but any white or yellow onion will do)
- 1 cup Green Beans, cut into bite size pieces
- 1 cup Broccoli Florets
- 1 cup Spinach (raw)
- 1 tbs Minced Garlic
- 1/2 ts Minced Ginger
- 3 tbs Low Sodium Tamari (or soy sauce) - if you don't have low sodium, reduce to 2 tbs
- 2 tbs White Wine
- Canola or Olive Oil
- In a non-stick pan, drizzle enough oil to make a thin layer, about two tablespoons. Heat the pan to medium high heat, once the oil is hot, gently drop in the cubed tofu. Cook until crispy, flipping several times, about 5 minutes. Remove tofu from the pan and place in a bowl to the side.
- Gently drop the onions into the hot pan. Cook, stirring occasionally, until the onions begin to brown. This will depend on the type of onion you are using, wit pearl onions it should take about 5 minutes.
- Add the green beans, broccoli, and spinach to the pan, stirring consistently until you notice browned/crispy bits on the beans.
- Using a spatula, make a small clearing in the middle of the vegetables (so it looks like a big vegetable doughnut) and add the garlic and ginger to the middle, so they touch the hot pan.
- Drizzle a small amount of oil over the garlic and ginger, and immediately incorporate it into the vegetables.
- Add white wine and tamari, and immediately remove from the heat.
- Stir to incorporate, transfer to a large bowl, and enjoy!
Since I'm the only vegan at the house, my recipes are made for one, but to serve more people you can plate this up with some brown rice and split it, or just double the recipe!