Stewed Vegetables over Tofu Slabs
I love stewed vegetables. They are so comforting and relaxing to the body, easy to digest and are sweet so they can help tame sweet cravings. A win-win, in my book. Served over pan-fried tofu, this dish is a great breakfast, lunch or dinner. You read right, any time of the day, any meal.
- 1 red onion, cut into large chunks
- ¼ head green cabbage, cut into large chunks
- 1 small carrot, cut into large chunks
- ¼ small winter squash, halved, seeded, cut into large chunks (only cut what’s needed. Store the rest in the fridge)
- Sea salt
- Several leaves fresh leafy greens, kale, collards, baby bok choy, rinsed, cut into bite-size pieces
- Extra virgin olive oil
- Organic soy sauce
- Brown rice syrup
- Balsamic vinegar
- 4 ounces extra firm tofu, cut into ½-inch thick pieces
- Fresh flatleaf parsley, coarsely chopped
Step By Step Instructions:
Layer onion, then cabbage, carrot and winter squash in a pot with a pinch of sea salt. Add enough water to cover the bottom of the pot and place over medium heat. Bring to a boil, reduce heat and cover. Cook until vegetables are tender, but not mush. When the vegetables are 80% done, season to taste with salt and simmer until done.
While the vegetables cook, place a generous amount of oil, a generous splash of soy sauce and brown rice syrup in a skillet over medium heat. Pat tofu slices dry and carefully lay in the oil mixture. Cook until browned. Turn the tofu slices to ensure even browning on both sides.
Transfer the tofu to a serving platter and mound cooked vegetables in the center. Serve garnished with fresh parsley.