Talk Trash

Tuesday, June 5, 2012

Vegan Italian "Stir-Fry"

(Makes approx. two good sized servings)

1 package extra firm tofu
2 tbsp balsamic vinegar
2 tbsp water
4 oz whole wheat spaghetti noodles (or as much as you prefer for two people)
2 tbsp extra virgin olive oil
2 garlic cloves; diced
1 zucchini; halved and sliced (like half moons)
¼ cup kalamata olives
Approx. 10 artichoke quarters (I get mine frozen from Trader Joe’s)
A handful of spinach
½ cup of frozen peas (or canned if you prefer)
2 tsp onion powder
2 tsp cayenne pepper
2 tsp black pepper
2 tsp dry oregano
2 tsp dry basil
Add as much of your favorite tomato sauce as you want
For rawmesan:

1 cup raw Brazil nuts
Two tbsp nutritional yeast
½ tsp sea salt
1 tsp oregano
1 tsp garlic powder
1 tsp basil
Pulse in your food processor until mixture becomes a “parmesan” like consistency. Over processing will give you brazil butter, so just pulseJ
Add to a Tupperware or shaker for storage.

First boil approx 4 quarts water on high in a large pot. Add pasta (don’t break! They’ll cook down and fit, promise). Reduce heat to medium stirring occasionally. Drain when cooked to al dente (don‘t over cook!!). While pasta is cooking press your tofu to drain excess water. To do this, simply wrap your tofu in two thick paper towels and set a heavy pan on top for about 20 minutes. When tofu is pressed, cut into cubes. Heat a large nonstick frying pan on high heat. Add your cubes of tofu. Dry fry until all sides are golden brown. Reduce heat to low. Next, mix together your water and balsamic vinegar in a cup. Add mixture to tofu (you may want to turn your vent on for this as the balsamic seems toxic! Haha!). Once tofu has absorbed all the liquid, place tofu in a bowl off to the side. Heat the nonstick frying pan on high heat once more and add the oil and diced garlic cloves. Cook for about a minute making sure the garlic doesn’t burn. Then add zucchini, olives, artichokes and peas. Cook until tender, then add spinach, onion powder, cayenne and black pepper, oregano, basil and tomato sauce. Simmer on low for about 5 minutes. Finally add pasta and simmer for another five minutes. Top with “rawmesan” if desired.

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