DAY 2: Ginger Broccoli Tofu, Rice, Carrot Sticks

Ginger Broccoli Tofu

  • 1 block tofu, cut into cubes

  • 2 Tbsp oil

  • 1 Tbsp ginger, minced

  • 2 cloves garlic, minced

  • 1 stalk broccoli (cut crowns into bite-sized pieces, peel stem and slice)

  • 6 mushrooms, quartered

  • ½ cup hot water

  • 1½ tsp veggie broth powder

  • 1/8 tsp chili flakes

  • 2 Tbsp tamari

  • 2 tsp cornstarch

  • 1 tsp cold water

Instructions

Stir-fry tofu in oil until golden. Add ginger, garlic and broccoli; cook until broccoli is tender-crisp. Add mushrooms; cook until softened. Mix veggie broth powder and hot water; stir until dissolved. Add to tofu mixture along with chili flakes and tamari. Mix cornstarch and cold water; stir until dissolved. Add to veggies, stirring constantly; cook until thickened. Serve over rice.

To prepare broccoli, cut crowns into bite-sized pieces. Cut ~1″ off bottom of stalk. Peel stalk, slice1″ thick. Place broccoli & stems on baking sheet, spray with olive oil, sprinkle with salt & pepper & roast at 400°F 10-15 min. Use 2 carrots for tonight’s dinner

Save for later: 1 stalk broccoli for Broccoli Cheese Bakers, 5 carrots for Southern Beans with Ham, Sesame Glazed Carrots and Baked Potato Corn Chowder