Today marks day 11 of my 30 challenge, and my body is feeling it. When I woke up this morning, I tried to lift my head up, and I struggled. So I laid back down and had to reason with God. Asking him to please give the strength to lift my big head off the pillow. Read More
Last night was my first time cooking Tofu. I never had the interest to eat it let alone cook it. However, my daughter refuses to eat anything other then fish so I here I am looking on Pinterest for more meal ideas. I was pleasantly surprised when I stumbled across this Tofu stir fry recipe.
It took me 15 minutes to prep and cook, so that is a huge win for me. You all know that I cook every day for a family of 5 so I feel like I live in the kitchen. Well, the kitchen and laundry room.
The one thing that I love about stir fry is you can use whatever items you have in the kitchen. There aren’t any wrong items you can cook with. Just choose your favorite items to saute and get to cooking.
- 2 red peppers
- 2 tsp of coconut oil
- 1 green pepper
- 1 onion
- 2 heads of broccoli (florets)
- 2 cups of mushrooms
- 15.5 ounces Tofu
- Brown rice or Cauliflower rice, or vegetable pasta
- 4 tbs reduced the sodium soy sauce
Heat a Large pan and add oil and vegetables. Cook for 5 minutes then add mushroom cook for another 5 minutes and remove from pan. Slice Tofu in 4 squares and cook for 2 minutes all sides. Add vegetables back and add soy sauce. Serve over rice
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