THIS recipe has an interesting story to it. Periodically I get together with some girlfriends for dinner. Each of us brings something such as and entrée, appetizer, wine or a dessert. I am not known as an amazing chef among my friends and we often laugh about the limited recipes I prepare for myself and how ironic it is that I am a nutritionist. Typically, I would bring guacamole, salsa and blue tortilla chips. Last summer, I decided to prepare a dish I knew I would love to eat but was not sure everyone else would. I also was concerned there would be some jokes about my cooking. Anyway I decided to bring the veggie grinder stir-fry. IT WAS THE HIT AT THE DINNER! Everybody loved it and the funny thing was that one of my girlfriends who is an amazing cook, asked me for the recipe and another one who NEVER takes anything home asked for the left-overs. HAHA!
2 cup finely chopped raw broccoli
1 cup cooked brown rice
3 ounces of firm tofu diced
1 -2 teaspoons of extra virgin olive oil
Tamari to season
Cook brown rice. Either in a wok or pan, pan fry the tofu on medium heat until lightly browned, add the chopped broccoli, cooking a few minutes. Add cooked brown rice and mix together. Drizzle with tamari, I prefer to use just a little, so adjust to your taste preference. By the way, other veggies can be added, such as green and yellow summer squash, carrots and zucchini and sometimes I add arugula at the very end! Yummy. 1-2 servings depending on how hungry you are!
My favorite tofu is Wildwood Organic Tofu, which is available at Pamela’s Health & Harmony in Margate
*Substitute 1-2 ounces of shredded sharp white cheddar cheese for the tofu (add shredded cheese after brown rice and broccoli have been lightly sautéed.
*Substitute 3 ounces of chopped chicken breast or shrimp for tofu