Have you ever thought about how much meat your family consumes each week? I’m not just talking about red meat, I’m talking about chicken or turkey – any kind of animal product. I personally don’t consider meat to be a “health” food, nor should you. While there are many nutritional benefits to eating lean meats and red meats on occasion, I believe it’s important to add more plant-based recipes to your cooking repertoire.
It’s been an exciting journey for me to experiment with various plant-based recipes. I’ve been taught my entire life that meat should be the centerpiece of a meal – but I don’t believe this anymore. I believe plant-based meals can be just as satisfying and better for your health. Everything in moderation, right?
After making tofu for my family a few times, I am proud to say that it’s finally growing on us all. In fact, the other night I gave my kids a choice between chicken or tofu – and guess what – both kids chose tofu.
The tofu tastes delicious when marinated with the teriyaki seasoning and grilled in my grill pan (tofu takes on any seasoning you marinate it in). If you don’t have a grill pan, you could try cooking it on a regular grill (not sure if it will work) or simply pan fry your tofu.
Add additional seasonings to taste and give it your own flair of spices.
I also recommend buying organic, non-GMO tofu to ensure you’re giving your family the best quality tofu possible. Enjoy!
- 14 ounces organic extra firm tofu 1 package
- 1 cup gluten-free teriyaki sauce
- 1 garlic clove - minced
- 1 tsp. fresh ginger - grated
- 1 Tbsp. sesame oil
- 1-2 cups jasmine or long grain brown rice - cooked
- 1 cup chopped broccoli florets
- 1 cup chopped mushrooms of choice
- 1 cup diced pineapple
Cook rice according to package. Set aside.
Prepare tofu by draining liquid and patting it dry with a paper towel.
Slice tofu in half crosswise, then cut into triangles. You will have 4 triangles of tofu.
In casserole dish, add teriyaki sauce, garlic, ginger and sesame oil. Feel free to add other seasonings you like too. Mix well.
Add 4 tofu triangles to sauce and set aside. Let marinate for 30 minutes, flipping tofu in the marinade after about 15 minutes.
Coat grill pan with nonstick spray, then heat over medium-high heat. When pan is hot, add each tofu slice. Do NOT discard sauce. Cook tofu for 5-6 minutes per side. Be sure to carefully flip the tofu or it'll break.
Meanwhile, add broccoli and mushrooms to a large skillet and saute for 6-8 minutes until soft. Add rice and then add as much of the tofu sauce to taste - start by adding a little at a time. Cook for an additional 1-2 minutes until heated through. Turn off heat and add pineapple.
Add a bed of rice to a plate, and then top with grilled tofu. Enjoy!