Eggplant and Tofu Stirfry – metabolic balance Monday Recipe

Cauliflower is a great substitute for rice.  Here is a healthy vegetarian recipe using cauliflower rice for you to try this week.

Ingredients:

  • Cauliflower (to use instead of rice)
  • Rice vinegar
  • Olive Oil
  • Firm tofu patted dry and cut into 1 inch cubes
  • Eggplant cut into 1/2 inch pieces
  • Scallions
  • Garlic
  • Chili pepper sliced
  • Seasoning – Salt
  • Fresh Basil Leaves

Instructions:

Create cauliflower rice by doing the following:

Remove the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice.  Saute in a pan until cooked. Add seasoning such as coriander and cumin seeds.

Next, fry tofu in a little bit of olive oil until brown.

Remove tofu and place eggplant into the pan with a little more olive oil.  Fry eggplant tossing the pieces to avoid burning the eggplant. After approximately ten minutes, add back in the tofu, scallions and pepper.

Serve on a bed of Cauliflower rice with basil sprinkled on top.

NOTE: If you wish to have a sauce, add rice vinegar and some vegetable stock to the pan after you have removed the eggplant and tofu.  You can blend into the mixture some eggplant to give it some thickness.

If you want your tofu to have some additional taste, marinate it.  A simple marinade will use vinegar, oil and seasoning like ginger or garlic.  If you decide to marinade the tofu, pat dry the tofu and then coat it with the marinade you have created. let is sit in the refrigerator from 15 minutes up to one day.

 

Photo of eggplant by green mountain girls farm

 

 

 

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