MEDITERRANEAN TOFU MEDLEY
This is a great complete protein vegan dish that doesn’t skip the flavor– just the meat. For you non-vegans, this is a great dish to serve with grilled portobello mushrooms on your “Meatless Mondays”.
5oz or 1 cup organic super firm sprouted TOFU, medium diced
1 Tbsp. organic olive oil
1/4 cup water
6 fresh organic garlic cloves, fine chopped
2 organic green onions, fine sliced, separated in two small containers
1 cup steamed organic short grain brown rice
1 Tbsp. white or coconut vinegar
1 cup organic kale leaves, rib removed and fine chopped
1/2 cup organic mushrooms (your favorite variety), fine diced
2 Tbsp. fresh organic basil leaves, fine chopped (from your window herb garden?)
1/2 tsp. fresh ground pink sea salt
2 basil sprigs for garnish
In a large saute pan or wok, heat oil on high heat for about 1 minute. Put in tofu and stir-fry until all sides are golden brown. Add garlic and stir well, then add water, 1/2 of green onions, brown rice, vinegar, kale, and mushrooms. Remove from heat, cover and let steam 5 minutes. Remove cover and stir in basil and sea salt, combine well. In two serving bowls, put half of mixture in bowl, garnish with 1/2 of remaining green onion and basil sprig. Serve Immediately.