Monday, September 17, 2018

Braised Tofu (or Tempeh) with Bell Pepper, "Cheesy" Riced Broccoli (Almost No Added Fat)

The hurricane is slowly passing us by and finally we had some sunshine today - but also tornado warnings this morning, a lot of rain, and nearby areas experienced flooding. We are lucking out and haven't even lost power, but I'm still focused on bringing down my frozen food inventory.

I recently bought frozen riced broccoli (blanced organic broccoli and salt), and decided to cook it waterlessly (I just put it in my small Saladmaster stock pan, covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 7-10 minutes, really just to defrost and heat up. I made a "cheese" sauce to serve atop the broccoli by blending soaked cashews, water, nutritional yeast, garlic, salt, and, for color, a little bit of tomato and red bell pepper.

I mentioned in the recent past about, for me, a new tofu company called Hodo Foods . I bought their braised tofu and used it with dinner as the main course by sauteeing with bell pepper and onion (on cast iron with no oil); my wife doesn't eat tofu as it doesn't agree with her, so her serving was of tempeh instead of tofu.


Ideas for the future


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