A really long time ago I used to saute tofu cubes with broccoli in sesame oil for dinner. That was over 7 years ago.
The author of Fridge Love talked about how Joel Fuhrman, MD the Eat to Live author and creator of the nutritarian diet advises followers not to use any oils at all. Not even olive oil.
Using the recipe in Fridge Love I was able to cook the Tofu Eggs dinner as seen in the photo above. The tofu eggs taste better than the old way with sesame oil.
It’s a quick and easy 10 minute total cooking time. The extra time upfront is the 15 minutes where you press the firm tofu dry using the instructions in the Fridge Love book (listed in the blog entry where I shared this recipe).
I recommend lowering the flame a little. The recipe calls for medium heat. My stove is hotter so I lowered the flame to just below medium. I would even say to cook the last half of the time for only 5 minutes not 7. My pan got browned so I soaked it in water and dish detergent before cleaning it.
I’m glad to have found a healthful recipe that is quick and easy. You can even dice tomatoes to cook with the tofu.
Haricots verts are thinner green beans. Urban Roots sells organic haricots verts on FreshDirect.com. I searched under haricots verts to find this food.
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1 1/2 pound haricots verts (French green beans) topped not tailed
2 to 3 tablespoons EVOO (extra virgin olive oil)
Coarse sea salt
Freshly ground black pepper
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Heat oil in a large saute pan with lid. Add green beans. Stir to coat. Cover and cook over medium-high heat for 3 minutes. Taste to see if cooked through. If not saute for 3 more minutes.
Transfer to serving platter. Add black pepper. Can serve warm or at room temperature.
Slice a thin sliver off the stem of the Brussels sprouts. Keep as much of the base as you can to keep the leaves intact. Remove any limp exterior leaves.
Heat a large saute pan over medium. Add the butter to the pan. Once melted add the vinegar and Brussels sprouts to the pan. Saute for 3 minutes or until lightly browned.
Sprinkle with the salt and pepper.
Cover and remove the pan from heat. Let the Brussels sprouts steam for 4 minutes.
Top with a sprinkle of shaved Parmesan if you’d like.
Press the tofu for at least 15 minutes. (Place paper towel on cutting board with tofu atop towel. Place towel on top of tofu. Press down with another cutting board and use a cookbook or other book to press down top board. Can use plates instead.)
In skillet heat the broth over medium heat. Crumble the pressed tofu into the pan with your hands.
Cook, stirring frequently and breaking up the tofu with your spatula to get a scrambled egg texture for 5 to 7 minutes until the moisture is gone.
Reduce the heat to low and add the nutritional yeast, turmeric, garlic, powder, and salt and pepper to taste.
Cook for another 5 to 7 minutes until all moisture is absorbed. Remove from heat.
I found this recipe on the internet last year round about this time. Back then I was sheltering indoors. Since I was home I ordered CSA produce boxes. Cooking from recipes with the vegetables.
Ingredients
1/2 cup thinly sliced onions
2 cloves garlic minced
1 tablespoon extra virgin olive oil
1 pound mustard greens washed and torn into large pieces
2 to3 tablespoons vegetable broth – I used vegetable stock
1/4 teaspoon salt
14 teaspoon pewpper
1/4 teaspoon dark sesame oil
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Saute onions in olive oil over medium heat until the onions begin to brown and caramelize about 5 to 10 minutes.
Add the minced garlic and cook a minute more until fragrant.
Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
Toss with sesame oil. Season with salt and pepper.
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