What a great high protein easy vegan recipe. This served a family of four and was gone in seconds I wish I had made more for seconds or leftovers. You can also serve over rice or fresh ramen noodles to make it a heartier dish. And if you would like leftovers, you can double the recipe.
1 package of organic firm tofu
fresh ramen noodles (can find in Whole Foods or Japanese specialty store)
½ cup edamame
2 TBSP sherry or rice wine vinegar
2 TBSP sesame oil
2 TBSP grapeseed oil
1/4 cup soy sauce (use Tamari for gluten-free)
3 scallions diced
1 cup of spinach, kale or bok choy
2 cloves of garlic minced
6 ounces of shiitake mushrooms, sliced
juice from ½ a lime
diced chile pepper or hot pepper (if you’d like some spice)
cilantro or parsley (a few sprigs roughly chopped).
Grate tofu with a box grater or run through food processor shredder. Wrap in a dish cloth to allow excess water to be absorbed, even squeezing out excess liquid. in the meantime, mix vinegar, sesame oil and soy sauce in a small bowl. Heat grapeseed oil in skillet. When hot, add mushrooms. Allow to brown, then add scallions and chile pepper. Add garlic. Add kale and cook two more minutes then add tofu. As tofu cooks, add soy sauce mixture little by little. Add edamame. Add cilantro. When tofu is slightly brown, remove from heat and serve as is, or over rice or noodles.
