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Tofu Saute’

on May 5, 2013

I kept trying to come up with another name to call this so that the one or two of you (I’m being optimistic), who really don’t like tofu would, at least, read this nice blog. However, it is what it is. SO, for those of you “fu” eaters…

They say you “eat with your eyes, first” so the dishes you make should look appealing. However, if it doesn’t taste good, the whole “eye theory” flies out the window and, at that point, your dish becomes worm fodder. One of the most influential parts of making a dish taste good is the “texture” of the food (this is the most important thing, according to Fred (aka: “Mr. I-can’t-eat-tomatoes-because-they-feel-weird-in-my-mouth”), which is why this dish, simple as it is, works so well.

Tofu Saute’tofu sautee

Ingredients:

  • 1 block (about 10-12 oz.) drained, packaged or fresh Tofu, (don’t use Silken Tofu — too mushy…texture, texture…)
  • 2 Tbs. Soy Sauce (I use gluten-free Tamari, instead)

You can either cube the tofu and marinate it in the soy sauce OR you can add the soy sauce to the pan when it’s cooking. I prefer to cube & marinade.

  • 1/2 Sweet Pepper (I used yellow — it was what I had on hand — you can use green or red – or a combination of all)
  • 1/2 medium Tomato (any color, any variety)

Cube the tofu and cut the peppers and tomatoes roughly the same size — about 1/2 normal “bite-sized.”

  • 1/4 Onion, chopped
  • 2 Tbs. Olive Oil (I also added about 1/2 tsp. minced garlic to the oil)
  • 1/2 cup shredded Cheddar Cheese (I used Soy “Cheddar.” Not great on its own but, in this, really good)
  • 1 cup (or more) shredded Lettuce

Directions

  1. Heat a large frying pan (it’s supposed to help things from sticking if you heat it first. Sometimes it works for me, sometimes it doesn’t. It depends on what I’m frying).
  2. Add the tofu (and soy if you didn’t use as a marinade).
  3. Cook the tofu until it’s brown (slightly crispy, if you want) and then add the peppers & onion until the veggies are crisp-tender.
  4. Add the tomatoes and cook until they’re heated through.

To serve this (I like it, as pictured, with my homemade gluten-free flat bread) top with a sprinkle of cheese, then a big handful of shredded lettuce. Now, you may be saying “lettuce for breakfast?” Yes, indeedy! However, if you just can’t stomach it, eat this for lunch or dinner but DON’T skip the lettuce! Remember what I was saying about “texture?” This is it. The crisp, cold lettuce on top of the warm saute’ is divine.

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