Last night I tried something different. I have been trying to use what the farmers market has in plentiful supply as well as limiting our rice/pasta intake. I have found that with the vegan cooking that we can get into the habit of eating way too much pasta and rice. I use only a low glycemic index pasta that is made from vegetables and I try to use brown rice but still the best way to get the most out of the choice to be a vegan is to limit those starches and try to go with meals of fresh veggies.
I always use a firm or extra firm tofu to fry and about 30 min or longer before I am ready to fry it I take it and drain the water out off of the tofu, slice it or cube it and lay it on some paper towels. Then I cover with paper towels and put something heavy on top of it like a pot or a plate to try to soak up as much water as I can. Then I take a frying pan over medium heat and add some olive oil plus some minced garlic. I place the tofu into the pan fry on both sides until golden brown.
I remove the tofu and put it on a plate to wait for the veggies to cook. The add a little more oil and garlic to the pan and I threw in a half a head of shredded cabbage and some match stick carrots. Fry while stirring until cabbage is soft and wilted. I put the lid on to keep some of the moisture in.
At the end of the cabbage's cooking time you can throw the tofu back into the pan with the veggies to warm it up or serve them separate. You can also serve this over some rice and splash with soy sauce before serving.
Enjoy!
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