Time for another Meatless Monday post! This week's recipe comes courtesy of Johanna Whitson.
While in theory I enjoy cooking, the after work rush is a struggle, and dinner prep has to be streamlined so I am not mobbed by a pack of starving children. I am constantly looking for meals that require as little time, effort, and attention as possible, but that meet the nutritional needs of people of all sizes. To save on time, our go-to recipes are often more “an assembling of items” than “cooking,” which is why we tend towards meat free meals since they simplify the cooking process.
This recipe is fantastic, because it takes 10 minutes, requires very little effort, and each person can customize according to their tastes.
1 package firm tofu
Splash (ca. 3 table spoons) of soy sauce
Dash (ca. 1 table spoon) of rice wine vinegar
Pinch (ca. ¼ teaspoon) of ground ginger (if desired)
½ cup Frozen edamame beans (unshelled)
1 package Roasted seasoned seaweed
Making the tofu:
- Dice tofu into cubes
- Mix soy sauce, rice wine vinegar, and ginger together in a medium size bowl
- Add tofu to the soy sauce mix and let marinate
- Once you have your rice in the microwave, toss the contents of the bowl into a frying pan on medium high heat with a glug of oil
- Stir occasionally to prevent burning
- Once the liquid is absorbed and the tofu looks a bit crispy, it is ready
- Make according to package instructions for your preferred serving size
- Slice cucumbers and avocado any which way you like
- Once the rice is finished, toss the edamame into the microwave for about 1 minute
- Slice the Kale into ribbons
Put about 1 cup of rice in a bowl and top with whatever accoutrements you prefer. Serve with soy sauce, wasabi, and/or sesame seeds.