Lunchtime is a funny time. I usually just want hot food fast, that still tastes good but won’t take too long to cook(because that might interfere with watching Days of Our Lives). I usually opt for leftovers, quick-cooking quinoa, or—a big favorite of mine—a stir-fry. Start to finish, a stir-fry only takes 12-15 minutes to cook, and it usually has a lot of flavor. I make this with frozen veggies which makes the preparation even faster without changing the flavor.
Lunchtime Stir-Fry
Ingredients:
- 1/2 block extra-firm tofu, cubed
- 1 tablespoon sesame oil
- 2-3 garlic cloves, diced
- 1 1/2 tablespoons soy sauce
- 1/2 cup steamed broccoli
- 1-2 handfuls spinach
- a pinch of salt
Heat the oil in a pan with the garlic. Let it sauté for a few minutes over low-medium heat to flavor the oil.
Once the garlic starts turning slightly browned, add in the tofu, soy sauce, and salt. Keep stirring the pan as the ingredients cook and the tofu browns.
Once the tofu has browned on all sides, add in the broccoli and spinach and continue to cook until they have absorbed the liquid.
All the flavor and none of the fuss. To steal the words from Ina Garten(and actually mean them), “How easy is that?” My favorite part is the broccoli after it has sucked up all the salty sauce and is tender and juicy when you bite in.
Really good food speaks with it’s flavor. It was hard to pick a name for this recipe because it’s not like anything else. At first I was tempted to call it a low-fat creamed spinach but if you were looking for creamed spinach and came upon this you’d probably be disappointed. At the same time, it’s so much more robust and filling than regular sautéed spinach.
You know what I’d call this? Delicious. It’s a rich spinach dish bursting with flavors that’s good as a side to something like roasted chicken or baked seitan. The “secret ingredients” in this are cinnamon and nutmeg which enhance the earthiness of the spinach.
You don’t need to call it anything, really. Just grab a fork and dig in.
Sautéed Spinach With Silken Tofu
Ingredients:
-
2 tablespoons olive oil
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4 cloves of garlic, diced
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2 tablespoons green onion, diced
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1 bag of frozen spinach, thawed and drained OR 6 cups fresh spinach
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1 16oz pack silken tofu
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2 tablespoons non-dairy cream(optional)
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1 teaspoon salt
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
Start by heating the oil in a pan over medium heat. Once hot, add the garlic and the onion and let it toast in the pan for about 3-4 minutes.
Add in the spinach and mix it with the ingredients in the pan.
Next, open up the tofu and add it to the pan as well. Break it up with whatever tool you’re using to stir the pan and start to incorporate it as you pour in the cream.
Once the pan is homogenous, let it sit and the excess water start to boil off.
As it thickens up and gets ready to be served, season the pan with salt, cinnamon, and nutmeg and toss the ingredients again. Remove from the heat and serve hot.
All the different flavors come together to make one cohesive, delicious dist. The nutmeg and cinnamon add an unrecognizable warmth that really enhances the spinach. And the tofu makes this rich and hearty with a slightly creamy texture. Go ahead and call it what you want; I’m too busy eating.
