But my beautiful friend staying with us is also vegan, and has been inspiring me to experiment with our meals lately...
Enter: Yummy Vegan Skinny Trick!
(I was looking for something healthy and satisfying, using ingredients we already had in the house. I googled a few recipes and combined different options to come up with this. It was delicious! Even the hubs and little one devoured it!)
Ingredients
Tofu:
1 small yellow onion
1 (14 oz) can light coconut milk
1/4 cup braggs amino acids (or soy sauce)
1/2 tsp brown sugar
1 1/2 tsp curry powder
1 pound firm tofu, cut into 3/4 inch cubes
3 heads of broccoli cut into florets
Rice
1 1/2 cups white rice
1 tsp olive oil
1 1/2 tsp salt
1 1/2 tsp honey garlic
1/2 tsp curry
1/2 tsp brown sugar
2 1/2 cups water
1/4 cup raisins (up to 1/2 cup depending on taste)
Directions:
- Slice yellow onion - leave in strips.
- In a large heavy skillet over medium heat, (I use a wok) mix coconut milk, Braggs or soy sauce, brown sugar, sliced onion and curry powder. Bring to a boil. (At this point, begin prepping the rice.)
- Stir tofu and broccoli into the skillet. Cover, and cook 5 minutes, stirring occasionally. Reduce heat to medium and continue to simmer for 10 minutes, or until broccoli is tender but crisp.
For rice:
- Place rice and oil in a pot and brown lightly.
- Add salt and garlic powder.
- Add water and raisins and stir.
- Lower heat to medium. Cover the pan and cook for 20 min.
Serve tofu/sauce mixture over rice and enjoy!
Gorgeous label, gorgeous mother/daughter team, and a crisp, not-too-sweet, sweet rose! The perfect pairing for this dish!
(Decorating tip: Place scarves under dinnerware for an eclectic and interesting place mat!}
