No stir-"fry," here. Just steamed and seasoned tofu, veggies, and avocado.
- 1/2 pack of organic tofu (favorite brand: Nasoya)
- 1 cup broccoli
- 1/2 bell pepper
- 1 cup chopped carrot
- 1/2 sliced avocado
- Oregano, parsley, and pepper, to taste
Warm and lightly sauté sliced tofu over medium heat with 1 tsp. coconut oil. No need to go overboard on the coconut oil- the water that is naturally in the veggies will help everything to finish cooking.
After tofu pieces are lightly browned, add veggies and additional seasoning, if desired. I love oregano for steamed veggies, but parsley and pepper are also delicious additions. Some people like to marinate tofu in different spices or sauces before cooking, but I generally like to season after the tofu is slightly cooked because its easier to determine exactly how much seasoning is going in without over-doing it. Cover tightly and let simmer for 10 minutes. Mix in avocado while still warm.
This is a perfect dinner to take with you to the library or whip up quickly before studying. It's filling, but not too heavy. I made it in London all the time before late-night study sessions.