I have to say, up until a few years ago I had never eaten tofu. I thought it was some strange food that likely tasted horrible. That’s what you might be thinking too. But when I stopped eating meat, I learned to embrace proteins I had never eaten. Beans became a staple at meals, and I started experimenting with tofu and tempeh.
My husband wasn’t a fan of tofu at first, but he loves it now! I realized tofu is a lot like vegetables. . .if all you’ve ever had is canned green beans, you probably think vegetables are pretty awful. But if you’ve enjoyed a beautifully-prepared roasted vegetable dish with fresh herbs, you likely appreciate and love vegetables like I do. Tofu can be bland and soggy, or it can be delicious.
Make sure when buying tofu that you buy organic, non-GMO only. I don’t eat a lot of tofu, probably once a week on average, because I try to avoid too much processed soy (even when it is organic). Tofu is really inexpensive though, so it is a great alternative to meat or seafood occasionally. You can afford high quality animal products when you embrace vegetarian sources of protein a couple times a week instead.
This recipe is based on one by Colleen Patrick-Goudreau. I use any vegetables I have on hand and it always turns out great. Try this for breakfast, lunch or dinner. I generally make it when we need a quick meal, like the other night. It comes together in 20 minutes or so.
- 1 package extra-firm organic tofu (I like Trader Joe’s Sprouted)
- 1 garlic clove, minced
- 1 yellow onion, diced
- 1 bell pepper, diced
- 1 package sliced mushrooms
- 1 small summer squash, diced
- 1 large handful baby spinach
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1-2 tablespoons nutritional yeast (optional, I include if I happen to have some)
- Pinch of cayenne pepper (optional, if you love spice!)
- Sea salt and freshly-ground black pepper
Drain tofu by placing it on a paper towel-lined plate, place another paper towel on top of the tofu and a heavy plate on that.
Allow the tofu to drain while dicing and cooking the vegetables.
Add the garlic, onion and a pinch of salt to a large sauté pan and cook over medium-high heat until onion starts to soften, about 3-4 minutes.
Add the peppers, mushrooms and squash (or whatever vegetables you are using!) and continue to sauté until soft.
Crumble the tofu with your hands into the vegetable mixture.
Add the turmeric, cumin, paprika, and nutritional yeast and cayenne, if using. Stir to combine and cook until tofu is warmed through, about 2 minutes.
Add the spinach to the pan, along with 1/4 teaspoon or so of salt and freshly ground black pepper.
Stir to combine and serve!
Enjoy and let me know what you think! Do you want more delicious tofu recipes? I’ve got them, leave a comment below!