Tag Archive: tofu

Tofu and Broccoli Stir-Fry


  • 1 package (14 1/2 ounces) firm tofu, drained, cut in half into 2 slabs and then cut diagonally into triangle shaped pieces
  • 1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
  • sea salt
  • 2 tablespoons grape seed oil
  • 1/4 tsp tumeric
  • 1/4 tsp red chili powder
  • 3 tablespoons soy sauce (gluten free)
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red-pepper flakes
  • 4 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3/4 cup water
  • 1/2 cup cashews, toasted


  1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
  2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
  3. In a medium mixing bowl whisk together 1 tbsp grape seed oil, tumeric, sea salt to taste and red chili powder.  Then add drained tofu to bowl and coat each piece with mixture
  4. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown on each side, turning gently.  Transfer to a bowl once browned.
  5. Meanwhile, make sauce.  In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
  6. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes.
  7. Whisk reserved sauce to combine; pour into skillet. Return tofu to skillet; stir to coat, about 1 minute more.
  8. Serve topped with cashews.
Cook Time and Prep Time: 40 min
Serves: 4
recipe and picture courtesy of marthastewart.com with adjustments made by me!

Tofu Lasagna


  • 1 (14-ounce) package firm tofu, drained
  • 1/4 tsp garlic powder
  • 1/4 tsp italian seasoning
  • sea salt and pepper to taste
  • 1 jar vegan marinara sauce
  • 2 bell peppers, cored, seeded and chopped (red and green)
  • 1 onion diced
  • 5 mushrooms chopped
  • 2 cloves garlic
  • 2 cups baby spinach chopped
  • 9 rice lasagna noodles
  • 1 tsp coconut oil



  1. Preheat oven to 350°F
  2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed
  3. Transfer tofu to a large bowl and add garlic powder, italian seasoning, sea salt and pepper and mash with a fork. Set tofu mixture aside.
  4. Heat coconut oil into a medium pot on low-medium heat until translucent.  Add peppers and mushrooms and simmer until tender
  5. Add marinara sauce into pot and bring to boil and then simmer for 10 min
  6. Spoon enough marinara sauce into baking dish to cover the bottom and then arrange 3 noodles on top
  7. Spread one-third of the tofu mixture over the noodles and then sprinkle spinach over the tofu mixture.
  8. Spoon more sauce over the spinach. Repeat the process 2 more times, ending with sauce and tofu.
  9. Bake for 40 min and then set aside for 10 min before serving

Serves 8

Cook Time and Prep Time: 60 min

This a quick and easy recipe to prepare. It’s full of veggies that are high in antioxidants because of the bright colors.  Red peppers and yellow peppers improve immune function as well and protect against sun damage.


  • 1/2 cup  fresh orange juice
  • 1/3 cup smooth organic all natural peanut butter
  • 1/3 cup broth (or just plain water if you don’t have broth)
  • 2 tbsp hot chili garlic sauce (if you don’t have this, then you can add more garlic and some red chili powder)
  • 1 clove garlic
  • 1/4 tsp red chili powder
  • 1 package of extra firm tofu diced in cubes (you can substitute this for chicken for those who eat meat)
  • 1 red pepper thinly sliced
  • 1/2 orange pepper sliced
  • 4 cups baby spinach
  • 1 tbsp coconut oil
  • 2 tbsp Bragg’s liquid amino’s (or soy sauce)
  • 1/4 tsp tumeric
  • sea salt to taste
  • In a small bowl add Bragg’s aminos, tumeric, red chili powder and mix together.  Add tofu to the bowl and coat it with the mixture.
  • In another small bowl, whisk orange juice with peanut butter, broth, chili garlic sauce, garlic and red chili powder. Set aside
  • In a stir fry skillet, heat coconut oil on medium-high, add tofu and cook on each side until it is lightly browned
  • Reduce heat to low-medium, add peppers and stir fry for another 3-5 min until slightly tender
  • Stir in sauce and spinach, cover and cook for another 3 min. If sauce is too thick then you can add water.
  • Add sea salt to taste
  • Remove from heat and stir until spinach is wilted
  • Serve on its own or over brown rice, quinoa or rice noodles (see pic of the noodles we use below)

Miso Soup

Miso is a fermented soy product.  Fermented soy helps to build up beneficial bacteria in the digestive tract that can help with digestion and help to assimilate nutrients into the body.  They also help to boost immunity.  Another example of fermented soy is tempeh which was featured in the brown rice pasta recipe.   Eating small amounts of these foods also help to protect against cancer.

Unfermented soy, such as soybeans digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido.   (Some content is courtesy of:http://www.naturalnews.com/025513_soy_food_soybeans.html#ixzz1FhMITX5x )


  • 4 cups filtered water
  • 2-5 tablespoons miso – depending on richness desired
  • 2 tablespoons thinly chopped green onion
  • 1/2 cup diced tofu
  • 10 one inch seaweed strips (optional)


  • Put water, tofu and seaweed in a saucepan and bring to a boil
  • Reduce heat and simmer for 10 min
  • Remove 1.5 cups of broth from the saucepan and place in a bowl
  • Allow water in the bowl to cool a bit and add the miso, mixing it into the water (the water should be cooled to a temperature of 105 degrees or lower so the beneficial microflora and enzymes in the miso remain in tact).
  • Turn off heat, allowing the remaining water in the saucepan to also cool to 105 degrees or below. When it has cooled, add the miso broth to the soup in the saucepan
  • Add chopped green onions for garnish.

Simple Baby Finger Foods

Simple Suggestions for Finger Foods for Babies

1. Diced avocadoes

2. Peeled seedless organic grapes

3. Ripe mango cubed

4. Steamed broccoli – small stems

5. Soft boiled peas

6. Steamed green beans

7. Steamed & cubed soft sweet potato

8. Steamed & cubed butternut squash

9. Steamed & sliced carrots

10. Cubed tofu

11. Small shreds or cubes of chicken, fish

12. Diced soft steamed organic peach

13. Diced melon

14. Squished blueberries

15. Diced ripe banana

16. Diced ripe pear

17. Scrambled egg yolks

18. Soft cooked brown rice pasta

19. Diced kiwi

20. Soft cubes of steamed apple