Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli

This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

***PROMO CODE for Zyliss Non-Stick Cookware below!***

Hey everyone! I hope that the seep of fall is blossoming beautifully for you. The air here in Alaska is crisp and pungent with the perfume of wild, highbush cranberries.

We've been having a bit of storm this week, complete with powerful winds and angry rain; many of our leaves have already dropped from the trees. Fall in Alaska is about four days long and this intense wind has just given it a big shove, hurrying it along. It goes something like this:

  • Day 1 of Fall - It starts to get real cold at night.

  • Day 2 - The leaves turn banal yellow.

  • Day 3 - The leaves turn pale brown.

  • Day 4 - The (normal) wind and rain arrives; the leaves vacate the trees.

Yes, this is a 100% accurate representation of an Alaskan fall. We don't even count it as a season, it's so short and decidedly unremarkable. We only have three seasons up here. Breakup (spring), construction (summer), and winter. Now you know! I still love our fall though...

Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

The end of construction season has the CSA we subscribe to in full swing with lots of fresh and yummy veggies like this broccoli. As our no-oil, whole foods diet trial continues, this made an excellent and quick weeknight dinner last week. I confess that I've had some slip ups here and there. Mainly a sneaky sneak of some vegan ice cream and bagged popcorn, etc. Todd for the most part has been doing pretty good on it. He made the vegan America's Test Kitchen pancakes (a former staple of his), which use coconut oil, for my non-hermit book club last week and had a few. He told me he did seem to feel worse after eating them, so maybe there is something to this whole oil thing with regards to it's inflammatory influence on rheumatoid arthritis.

The Other Side of Impossible

I'm currently reading, The Other Side of Impossible: Ordinary People Who Faced Daunting Medical Challenges and Refused to Give Up by Susannah Meadows. It's collection of stories about families that have struggled with a chronic illness and sought out 'alternative' treatments when standard western medicine wasn't helping. It's pretty incredible how resilient these people are and I found Todd and myself relating to them in different ways. He's so incredibly enthusiastic and flexible, always willing to continue try this thing or that thing I read about in new study. And myself, unrelenting with research and constantly pouring through both anecdotal and scientific evidence regarding upcoming treatments for autoimmune diseases. #cantstopwontstop

A couple of the folks in the book have RA and I found it especially inspiring to read how they didn't stop trying to find a cure or at least something that helped them managed their pain and symptoms. No matter how bad it got, they were always hopeful that something had to give. It took me a long time to realize that we were the same. That's why we won't stop at just being vegan. If we need to cut out oil and adopt a low-fat, whole foods diet then we'll be there. It might seem extreme to some, but like the book states, until you're faced with the struggle of a chronic autoimmune disease and finding that nothing is working, not even harsh chemotherapy drugs and injectable biologics, you don't know what you wouldn't try if you even had the remote possibility at making a difference in your quality of life. 

The book actually centers on the caregivers of those suffering just as much as the victims, and how far they'll go to help their loved ones. It's really incredible at the hope and tenacity of these people. If you can relate in any way, I encourage you to pick up this book. 

Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli

Recipe by Kathleen @ Produce On Parade

This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

Ingredients

  • 14 oz firm or extra firm tofu, pressed for 15 minutes then sliced into 4 rectangles
  • 1 cup dry quinoa
  • 1 ½ cup water
  • 1 large broccoli head, chopped
  • 2 tbsp soy sauce
  • ½ cup water
  • ¼ tsp ground ginger
  • ¼ tsp garlic powder
  • 3 tbsp brown sugar
  • 2 tbsp agave nectar
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 green onions, sliced
  • 1/4 cup chiffonade fresh basil
  • dash of sesame seeds, for garnish

Cooking Directions

  1. Press the tofu to remove water, then slice. Grill each slice in a nonstick grill pan over medium-high heat for about 5 minutes on each side, until they have nice marks. Remove from heat and set aside.
  2. In a small saucepan, toast the dry quinoa over medium heat for about 1 minute then slowly add the water (carefully as it will spit in the hot pan). Bring to a boil over high heat with a dash of salt then reduce to a simmer and cover; cook for 15 minutes until all the water has evaporated. Remove from heat and fluff with a fork; cover and set aside.
  3. While the quinoa cooks, chop the broccoli and steam for about 5 minutes until bright green and still retains some crunch. Remove from steam basket and set aside.
  4. In a liquid measuring cup, whisk together the soy sauce through the agave. Bring to a boil over medium-high heat in a small saucepan. Whisk together the cornstarch and cold water then slowly whisk into the soy sauce mixture; simmer for a few minutes until thickened slightly. Remove from heat.
  5. To plate, place ¼ of quinoa and broccoli in a shallow bowl, top with one rectangle of tofu, drizzle with the sauce then top with green onions, basil, and sesame seeds. Repeat with 3 more bowls. Serve hot.
Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

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Teriyaki Mint Soba Noodles

My body will not be a tomb for other creatures.
— Leonardo da Vinci

Soon, Todd and I will be departing to the states for a wedding. This translates to a mishmash of catch-all dishes forged together with the idea of using up any food items that could potentially fall victim to neglect and rot while we're gone. I'm also on a self-inflicted store embargo, per pre-departure protocol. The days spent before a trip are always woeful, due to my particular affection for the grocery store...and food in general.

Instead of just roasting random, forgotten, lurking vegetables to make Buddha bowls, I decided to make a proper dish. There were two specific food items in our fridge that had been...somewhat forsaken. Tofu and broccoli. It's funny, I always have these two guys on hand (I like to sort of stash them away), because I use them so often that I know I'll need them for a recipe eventually. 

Produce On Parade - Teriyaki Mint Soba Noodles

Alas, from time to time this can equate to limpy wimpy carrots, yellowing broccoli, and seriously questionable, rather funky-smelling tofu. Luckily, I got to them before that. Well, not the tofu. The tofu was kind of past it's prime, but I used it anyway. And the carrots had seen better days.

Produce On Parade - Teriyaki Mint Soba Noodles
Produce On Parade - Teriyaki Mint Soba Noodles

Hey, I'm not sick so there's that! Waste not want not, is what my Grandma always says. But honestly, don't be like me. Use legit, happy carrots, broccoli, and tofu. 

Produce On Parade - Teriyaki Mint Soba Noodles

I also have an epic bounty of herbs right now. Our Alaskan summer thus far has been alternating blisteringly hot weather, with a hearty dousing of rain. My plants are loooving it. Oh yea, and take a gander at that strawberry. I've been pining to eat that little bastard for a month! Note to self: Buy more than one strawberry plant next spring. I might get four strawberries, if I'm lucky.

Produce On Parade - Teriyaki Mint Soba Noodles
Produce On Parade - Teriyaki Mint Soba Noodles
Produce On Parade - Teriyaki Mint Soba Noodles
Produce On Parade - Teriyaki Mint Soba Noodles
Produce On Parade - Teriyaki Mint Soba Noodles

This is an especially fitting dish to introduce to picky vegetable haters, tofu skeptics, and boring, bland food conformers. An Asian teriyaki sauce coats sauteed broccoli and carrots, baked tofu, and soba noodles. Garden-fresh mint lends green, vibrant, earthy notes. This is an easy noodle dish that will impress and satisfy...and maybe even rescue some insipid veggies (or tofu) from your fridge!


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Teriyaki Mint Soba Noodles
Asian teriyaki sauce coats sauteed broccoli and carrots, baked tofu, and soba noodles. Garden-fresh mint lends green, vibrant, earthy notes. This is an easy dish that will impress and satisfy.
Ingredients
  • 2 small broccoli heads, chopped florets only
  • 7 medium carrots, julienned
  • 1 Tbsp. sesame oil
  • 20 oz. extra firm tofu, diced
  • 1/4 cup liquid amino acids or soy sauce
  • 3 large garlic cloves, minced
  • 2 Tbsp. brown sugar
  • 2 Tbsp. finger ginger, minced
  • 1 Tbsp. agave nectar
  • 1 Tbsp. corn starch
  • dash crushed red pepper
  • 6-9 oz soba noodles, dry
  • handful fresh mint, chopped
  • sprinkling sesame seeds, for garnish
Instructions
Preheat the oven to 400 F. Chop the broccoli and carrots.Heat the sesame oil in a large rimmed saucepan over medium-low. Add the broccoli and carrots. Saute about 8 minutes. Meanwhile, pat the tofu dry and dice. Scatter evenly on a baking sheet and roast at 400 F for 30 minutes. Whisk together the remaining ingredients except for the mint and sesame seeds. Pour over the vegetables and continue to saute for about 5 minutes. Then cover, reduce to low and cook for about 10 minutes, until the carrots are tender. Remove from heat. Bring a large pot of water to a boil for the noodles. Add the soba noodles and boil for 4 minutes. Then strain and stir into the vegetables. When the tofu is done, stir into the vegetables along with the fresh mint. Serve hot, topped with additional fresh mint and sesame seeds.
Details
Prep time: Cook time: Total time: Yield: 6
Produce On Parade - Teriyaki Mint Soba Noodles
Produce On Parade - Teriyaki Mint Soba Noodles

German Word of The Day

Mint --> Minze (mins-eh)

Good Deed of The Day

From The Simpsons

From The Simpsons

Did you read this New York Times article about the depression and anxiety of zoo animals? "Scientists often say that we don't know what animals feel because they can't speak to us...But the thing is, they are reporting their inner states. We're just not listening."

 I've always hated zoos. Please don't support zoos.