Browsing Tag

tofu

Budget-friendly, Recipes

Farmers Market Stir-Fry with Sugar Snap Peas

Shredded cabbage gives this dish an extra bit of freshness and crunch.

Shredded cabbage gives this dish an extra bit of freshness and crunch.

This stir-fry was an absolute joy to make. Nearly everything in it came from a farmers market visit earlier in the week.

The real star here is the sugar snap peas. Be sure to strip off the stem and string from the sugar snap peas before you begin! Our sugar snap peas were very large and firm so we steamed them a bit first before adding the softer ingredients. This works best in a high-sided, covered sauté pan, but it would work equally well in a wok.

Ingredients

  • 3 tbsp vegetable broth or water
  • 1 red onion, diced
  • 1 lb. sugar snap peas, stems removed and strings stripped
  • 2 summer squash, medium, cut into coins and then quartered (we used light green and yellow)
  • ½ lb. broccoli, chopped
  • 8 oz. mushrooms, stems removed, sliced
  • 1 red pepper, diced
  • One package tofu, crumbled
  • 1 tbsp powdered turmeric
  • 1 thumb of ginger, minced
  • 3-5 cloves garlic, minced
  • Green onions, chopped, for serving
  • Green cabbage, raw, shredded, for serving
  • Soy sauce, for serving
  • Sriracha sauce, for serving
  • Miso paste, for serving (optional)

The tofu scramble adds an egg-like texture just like a traditional stir-fry.

Method

Drain tofu by gently squeezing between paper towels. After most of the water is drained, crumble it by hand into a medium-sized bowl. Add the turmeric. Mix with your hands until incorporated. The tofu will turn bright yellow.

In a large, high-sided sauté pan, cook the onion over medium-high heat in a small amount of vegetable broth or water for five minutes. If it sticks, add a little more vegetable broth or water and deglaze with a wooden spoon.

Add the sugar snap peas and stir well. Make sure there is still some water or vegetable broth on the bottom of the pan and cover it. Cook for 3 to 5 minutes to soften the sugar snap peas. If your sugar snap peas are not too thick or firm, you may omit this step.

Add the summer squash, broccoli, red pepper, and mushrooms. Continue to cook over high heat, stirring occasionally but not too much. They will release a lot of water. Cook most of it off, which should take about 7-10 minutes.

Add garlic and ginger and incorporate well. Continue to cook on high until especially fragrant, about 1 minute.

Add tofu scramble and continue to cook until the tofu is hot, about 1 to 2 minutes.

Serving

To serve, put a layer of rice on a plate. Cover the rice with a layer of shredded cabbage, then add the stir-fry. Top with green onions, and season with sriracha and/or soy sauce.

Alternatively, you can mix miso paste into your rice first. When I use miso, I don’t add soy sauce or sriracha. I prefer miso, while Theresa typically uses soy sauce or Bragg’s Liquid Aminos.

What do you like to do with your farmers market produce? Let us know in the comments!

Budget-friendly, Pretty Quick Plant-Based Recipe Pick, Recipes

Build A Buddha Bowl

This Buddha Bowl features steamed beets, sweet potatoes, sugar snap peas, carrots, summer squash, corn, and fresh basil.

This Buddha Bowl features steamed beets, sweet potatoes, sugar snap peas, carrots, summer squash, corn, and fresh basil.

One of our favorite dishes to make any time of year is a Buddha Bowl.  It’s a quick, easy dish that can be made in an endless variety of combinations.  We have found a formula to build Buddha Bowls that works every time.  All you need to do is pick one or more ingredients from each of the following categories:

GrainsProteinRoot Veggies“Wild Card” VeggiesToppings
quinoakidney beanscarrotsmushroomsgreen onion
brown riceblack beansbeetszucchiniseaweed/nori
barleychickpeassweet potatoescorntoasted sesame seeds
bulgurtofuonionsoy sauce
couscoustempehsugar snap peasBraggs Liquid Aminos
milletgreen peassummer squashbalsamic vinegar
farrogreen beanshot sauce/sriracha sauce
fresh herbs
avocado
rice vinegar

Your choice of vegetables will need to be steamed anywhere from 7 to 15 minutes depending on the density (root vegetables will take the longest).  Prepare your choice of grains according to the package instructions.  We like to make extra rice/quinoa/etc. and have it on hand for just such an occasion.

When all the ingredients are ready, fill a bowl with your grains, veg, and your choice of toppings.  This is a great recipe to play around and experiment with– no two Buddha Bowls are alike!

This is also something that you could eat for breakfast, lunch, or dinner! Yes, even breakfast– it’s very common in many parts of Asia to eat grains and vegetables in the morning.

We were first introduced to the Buddha Bowl through Martha Stewart’s Meatless  cookbook.  You can watch her prepare one in this video along with a few other simple dishes.

Have you tried a Buddha Bowl before?  What’s your favorite combination?  Tell us in the comments!