Last Saturday, my daughter took the SAT for the last time. So to celebrate, she wanted a Korean meal, and that’s just what I made. Read More
Yesterday I felt like I had a million and one things to do. I thought calmly to myself, if I can just manage to forgo a little sleep, then I will have enough time to complete everything on my list. Here is my list… Read More
Let’s talk about that burger I ate and why I did it. I don’t want to offend my vegan friends with this post. I know there are limitless options on how to obtain an adequate amount of protein without eating meat. 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
You have chosen to read any blog but you chose mine and I’m honored!