Tag: tofu

Miso Stir Fry with Cauliflower Rice

Melissa King 28 Comments

I know many of you avoid soy products, but I think it’s quite okay to include some fermented soy products in your diet.  Asian cultures have been eating them for years.  The real concern comes when you are already ingesting a large amount of soy found in processed foods.  As long as you avoid processed foods, a little soy will not be a big deal.  Since most soy products in this country are GMO, it is very important to look for soy products that have been non GMO verified.  This miso stir fry with cauliflower rice was both delicious and filling.  I added tofu to mine, but you could really use any protein you like in this dish.

Miso Stir Fry with Cauliflower Rice - My Whole Food Life

This miso stir fry was created by my husband.  I came up with the idea, and he put it all together.  He is way better with the savory dishes than I am. I wanted to do cauliflower rice again because I loved it so much in this dish.  This miso stir fry may seem like it has a lot of steps, but you can make the tofu and cauliflower rice ahead of time.  That is what I did.

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Simple Stir Fry

Melissa King 12 Comments

We had a lot of random veggies left in our fridge today.   Since I am going shopping tomorrow,  thought I would use them up.  The best way to do that is in a stir fry.  There are no rules really, just throw everything together with some sauce.  We love stir fries and have several on the blog already.  The Peanut Noodle Stir Fry is my husband’s favorite.

stir fry

As you can see from the picture, I added tofu to ours.  If you are going to use tofu, try to get an organic brand that is non GMO verified since 90% of the soy products in this country contain GMOs.  Feel free to add a protein of your choice if soy is not your thing.  I tossed in some black rice that we had laying around the fridge as well.  We usually make a big pot of rice every week and add it to various meals to stretch them out longer.

Simple Stir Fry

Simple Stir Fry

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Ingredients

  • 1 pkg firm tofu
  • 4-5 cups of spinach (seems like a lot, but it cooks down)
  • 5 carrots cut in strips
  • 1/2 green or red pepper cut in strips
  • 1 cup sliced green beans
  • 2 cups cooked rice (I used black rice)
  • 2 T toasted sesame oil

For the sauce

  • 1/4 cup soy sauce or bragg's aminos
  • 2 T mirin
  • 1 tsp garlic powder
  • 1/2 T coconut sugar

Instructions

  1. Preheat the oven to 400.
  2. Drain the tofu and pat dry.
  3. Cut into cubes and place on a greased baking pan and bake for about 45 minutes.
  4. In a large sauce pan, on medium heat, cook the oil, peppers, carrots and beans until they soften.
  5. Then add the spinach, rice, sauce and tofu.
  6. Cook for another few minutes until everything looks well combined with sauce.
  7. Serve immediately or refrigerate for later.

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Asian Inspired Tofu Scramble

Melissa King 2 Comments

This past weekend, my in laws came back from a trip.  They brought some goodies home from a farmers market for us to try.  To read more on what they gave us, you can click here.  A few things they brought back were a daikon radish and a few peppers I had never seen before.  One was purple and one was white.  They were both bell peppers.  So, I thought I would use them in an Asian inspired tofu scramble!  I just love Asian food.

It came out yummy!  Really, this dish is so adaptable.  You can add whatever veggies and make it your own.  If you wanted to, you could wrap it in a whole grain tortilla or a lettuce wrap. 🙂

Asian Inspired Tofu Scramble

Asian Inspired Tofu Scramble

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Prep Time 20 min Cook Time 15 min

Ingredients

  • 1 pkg organic firm or extra firm tofu drained and cut into small cubes
  • 2-3 bell peppers cut in thin strips
  • 1 daikon radish cut in thin strips
  • 2 carrots cut into thin strips
  • 2-3 cloves of garlic
  • 1/2 cup broccoli florets
  • 2 T toasted sesame oil

For the sauce

  • 1 T miso paste
  • 3 T water
  • 2 T mirin
  • 1/2 T brown sugar
  • 1/2 tsp umeboshi vinegar
  • 1/4 cup organic good quality soy sauce (I used San J)

Instructions

  1. Take the oil, daikon and garlic and heat in a pan on med heat. 
  2. Once you see them start to soften and turn translucent, add the rest of the veggies and cook for a few minutes until everything gets soft.
  3. When everything looks soft, toss in the tofu and the sauce. 
  4. Crumble the tofu slightly as you toss it into the pan. 
  5. Turn the heat up slightly and let everything cook for a bit. The mixture will look a bit watery, but if you cook it uncovered, some of that water will burn off.
  6. Once some of the liquid has burned off, remove from heat.  Plate and enjoy!

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