Honey Garlic Tofu with Carrots and Broccoli

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Ingredients

  • 4 servings rice
  • 16 ounces soft tofu, cubed
  • 1 head of broccoli, cut into florets
  • 1 large carrot, sliced
  • 2 cloves of garlic, minced
  • green onions, sliced
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 cup panko bread crumbs
  • 1/2 cup honey
  • 3 tablespoons soy sauce
  • 1/2 cup water
  • 1 tablespoon corn starch
  • sesame seeds

Directions

  1. Preheat oven to 400° F.
  2. Prepare rice according to package directions.
  3. Place the flour, milk, and bread crumbs in separate bowls.
  4. Take tofu cubes and dip in flour, milk, then bread crumbs. Place on a baking sheet and bake for 25 minutes.
  5. While tofu is cooking, heat oil in a large nonstick skillet over medium to medium-high heat. Add garlic, broccoli, and carrot and sauté until tender.
  6. Heat a small saucepan over medium heat. Add honey and soy sauce and stir to combine. In a separate bowl, combine water and corn starch. Stir until corn starch is dissolved. Add to the saucepan mixture. Stir until sauce is thickened.
  7. Mix together sauce, vegetables, and cooked tofu. Serve over rice and enjoy.

Adapted from Delish Knowledge.

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Loaded Baked Potato

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Ingredients

  • 4 russet potatoes
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • salt
  • black pepper
  • grated cheese
  • sour cream
  • green onions, chopped

Directions

  1. Preheat oven to 425° F. Bake potatoes for 60 minutes.
  2. In last 20 minutes of baking, heat olive oil in a large nonstick skillet over medium to medium-high heat. Add onion and bell pepper and sauté for about 5 minutes.
  3. Add black beans, kidney beans, corn, cumin, salt, and black pepper to taste. Stir to combine and cook for remaining 15 minutes.
  4. Remove potatoes from oven and cut in half. Top potatoes with veggie mixture, cheese, sour cream, and green onions to taste.
  5. Serve and enjoy!

Coconut Chickpea Curry

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Ingredients

  • 4 servings rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 16 oz can chickpeas, drained
  • 1 14.5 oz can diced tomatoes, drained
  • 1 13.5 fl oz can coconut milk
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon coriander

Directions

  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic and cook until fragrant and softened.
  3. Add chickpeas, tomatoes, coconut milk, curry powder, cumin, salt, and coriander. Stir to combine.
  4. Increase heat to medium high and bring to a simmer. Continue to stir as the sauce thickens. Continue to simmer for 15 minutes.
  5. Serve over cooked rice and enjoy!

Adapted from Yummyhealthyeasy.