Garden Fresh Tofu Stir Fry

This dish comes right from the garden or Farmers Market! You can easily substitute other vegetables that you have on hand or that are in season. The dressing can be adjusted to your taste preference and a different protein could be used in place of the tofu. Serving this dish over quinoa or brown rice makes it a complete and satisfying meal!

Makes: 6-8 servings

Ingredients:

1 block of tofu, firm or extra firm, rinsed, pressed, and cubed

1 medium leek, white and light green parts only, chopped

1 bunch of asparagus

2 peppers (any colors)

1 lb mushrooms, button or baby bellas, rinsed, trimmed, and sliced

1 head of broccoli

Turmeric Ginger Dressing

Olive oil spray

Cooked quinoa or rice, for serving

Preheat oven to 375°F.

To press tofu: First, remove tofu from the package and rinse under cold water. Squeeze out any excess water, taking care not to crumble it. Next, wrap the tofu block in towels and put it between two plates. Stack a few cans of beans or cookbooks on top. Press for at least 30 minutes to remove excess water. When ready to use, remove the tofu from the towels and cut them into cubes.

Lightly spray tofu cubes with olive oil and place them in a single layer on a parchment-lined baking sheet. Bake in the oven for about 20 minutes, or until golden brown on the outside and warm on the inside. Set aside.

Warm a large pan over medium-high heat. Add 2 tablespoons of water. When the water is warm add the vegetables, working in batches, if needed, and sauté until tender, about 10 minutes. Add more water as needed, one tablespoon at a time, to prevent sticking. The mushrooms will reduce in size and may produce a lot of liquid. Drain this off if needed.

Add the tofu cubes and sauce to the pan and stir to combine. Ensure vegetables and tofu are warmed through, then serve on top of cooked quinoa or rice.