After a weekend of late night gluttony and binging, my body was desperately begging for a change! I don’t think my body can handle the abuse and has been pounding me with aches and pains for awhile now. I ignored it, believing that I was young and healthy, and unstoppable. Which may be the case, but it won’t always be like that.
I committed to changing my diet.
No fast food. No excessive drinking. More exercising. Healthier foods. Simple enough, right?
I thought it would be very difficult to change my “See Food” diet, but after some browsing, I realized that some of my favorite home cooked meals were extremely healthy, good for me, and good for my tummy.
I was craving tofu, and immediately thought of my mom’s stuffed tofu simmered in a delicious tomato base. I tweaked it a bit so that it was completely vegetarian. Who said healthy food can’t be just as delicious as the fatty braised kind :9
Veggie Stuffed Tofu Braised with Tomatoes [Serves 6]
- 6 long green onion pieces, cut in half lengthwise, you’ll use these to tie the tofu shut
- 1/2 green onions, chopped
- 2 packed cups of spinach, chopped
- 1 cup cilantro
- 1 cup of shitake mushrooms, chopped
- olive oil, just enough to coat pan
- 3 – 14oz blocks of tofu, each block cut into 4 triangles, and centers removed and reserved
- 1 shallot, diced
- 4 tomatoes, chopped
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 cups vegetable broth, or water
- Put the long pieces of green onion in a microwaveable bowl of hot water, and heat in microwave for about 5 minutes, until it has wilted. Set aside
- Heat your pan on medium high heat, drizzle some of the olive oil in it.
- Add chopped spinach, cilantro, and shitake mushrooms, saute for about 2 minutes, until the spinach has wilted. Remove and reserve in a bowl.
- Gently brown the tofu pieces on all sides. Remove and let cool on a plate.
- Spoon the cooked spinach mixture into the tofu triangles.
- Tie the wilted pieces of green onions around the stuffed tofu to keep the filling in.
- In a wok, or deep saucepan, heat about 1 tablespoon olive oil on medium high.
- When the wok is hot, add the shallots, tomatoes, and cayenne pepper. Mix it up and cook it for about 2-4 minutes, just enough for the tomatoes to break down and start stewing.
- Gently place your stuffed tofu into the tomato bath. Add the 2 cups of vegetable broth, or water, to just cover the tofu.
- Cover and let it braise on low heat for about 30 minutes.
- When it’s ready, toss in the chopped green onions. Remove from heat.
Serve the stuffed tofu and tomato sauce over a nice bed of rice with freshly sliced cucumbers if you want and enjoy!