Like most of my recipes, this one is a mother of invention with leftovers and needing to use up some spinach.
It was absolutely delicious and I will be making it again!
Tofu With Red Curry Sauce
1 Tsp Prepared Red Curry Paste, 1/2 a can of Coconut Milk, a couple shakes of fish sauce or coconut aminos if vegan. Baked Teriyaki Tofu.
Directions: cube the baked Tofu. For the sauce add all the ingredients except tofu. Whisk together and bring to gentle boil. Turn off and mix in tofu.
Ingredients: 1 bag spinach, 1/4 cup vegetable broth, 1 tsp chopped garlic, salt & pepper.
Put all the ingredients into a pot and cover with a lid. Cook until spinach wilts.
To assemble dish: put Spinach in the bottom of the bowl. Add leftover rice (or cauliflower rice) If using leftover Tofu Curry, heat until hot. Pour over spinach and rice. The curry sauce will heat the rice. Add sesame seeds and or shiracha if desired.
For today’s Friday favorite, this lunch was a quick creation that was super delicious. It is vegan, gluten-free and could easily be made low-carb by leaving out the pasta. I had some leftover in the fridge and it was a weight training day so I tossed some in. I have been keeping Tofu Cutlet on hand. I like that the edges are browned, you can cut it to cubes and they keep their shape. Great for salads and recipes like this.
I container sliced mushrooms 8 oz.
1/2 bag of frozen green beans (steam in the bag size)
Vegan butter or olive oil
1/2 block of Tofu Cutlet or extra firm Tofu.
1/4 cup leftover gluten free pasta
Steam green beans in microwave per package directions. Saute mushrooms in butter or oil. Add garlic salt, pepper and squeeze lemon on top. Add green beans and tofu cutlet cut into cubes. Add more seasoning as needed and more lemon. Cook about 2-3 minutes to develop flavor. Add pasta, cook one more minute. Serve and top with capers.
I was excited when I saw another blogger post about this new Trader Joes find. It took me a few trips to TJ’s to find it in stock. Being gluten-free I have not found a replacement for gnocchi until now. It made for a quick, delicious filling lunch.
1/2 cup Cauliflower Gnocchi
9 Veggie Balls (Ikea- Gronsaksbullar)
!/2 cup frozen Green Beans
1/2 cup Tomato Sauce ( I used Summer Is Inside- Organic and BPA free)
1 tbsp. Nutritional Yeast
3 large Mushrooms sautéed with garlic, salt and pepper
I followed the package directions for the gnocchi and added the green beans and veggie balls. I put them in a non-stick pan with a 1/4 cup of water and covered with a lid and cooked for 6 min. Then I removed from heat, stirred in tomato sauce and nutritional yeast. Then I sautéed the mushrooms and added to the top.