Tuesday, November 3, 2009

Sharing my lunch with you today; My Homemade Tofu Burrito

Many times, I have been stopped by others in the grocery store to see what is in my grocery cart.  I have been asked:  What do you eat? or, better yet, what they really mean is, “What does a Dietitian eat?”  Well, today I thought I’d share my lunch with you --and show you-- what I am eating today; My Homemade Tofu Burrito.

11-03-09_1901-TofuBurrito

Many find Tofu interesting and are always looking for recipes and different things to make with tofu.

 

Here’s what I did:

As you can see in the picture above, I cooked black beans and rice and put that on my burrito, first.  Next, I added firm tofu, which had  been sautéed and cooked with hot pepper flakes, low-sodium soy sauce and some ginger.  Next, I sautéed some onions and peppers (red and green) and added this mixture on top of the tofu.  Lastly, added some salsa and some fat-free sour cream.  Finally, I had the pleasure of rolling-up this wonderful burrito and cutting in half, as the picture depicts.  I must say: this was absolutely delicious!  I hope you will try this and let me know how you like it.        

Ironically, IN THE CURRENT NEWSSTAND ISSUE: November 2009

Vegetarian Times and Yoga Journal discuss Tofu and its versatility.  I thought you might enjoy what they have to offer as well, regarding tofu.

November 2, 2009 | ISSUE 199

Tofu Surprise

Tofu has long been a staple of vegetarians, its popularity attributed to its versatility in the kitchen, its long list of nutritional benefits, and a stamp of approval for promoting good heart health. But even though it's wildly popular, it can be intimidating (and also unappealing) to the novice cook who isn't quite sure what to do with it.

If that sounds like you, think of tofu as a seasoning sponge. Whatever you mix it with, cook it with, or marinate it in, tofu is sure to take on the flavors of the other ingredients.

This week, explore the versatility of tofu by making Szechuan Vegetable and Tofu Stir-Fry and Tofu Custard Tart with Fresh Fruit.

Szechuan Vegetable and Tofu Stir-Fry

4 servings

A stir-fry is everything you want a weeknight meal to be: fast, filling and fabulous. To ensure success, maintain a fairly high flame and keep the ingredients moving almost constantly in the pan. Serve over rice or noodles.

Visit http://www.vegetariantimes.com/recipes/9585 for preparation instructions.

Tofu Custard Tart with Fresh Fruit

8 servings

Once you've discovered how easy it is to use tofu as a custard in this dessert, you'll want to make it all the time. Fresh vanilla bean masks the "soy" flavor of the tofu so all you get is the smooth, creamy texture. This version is topped with fresh mango and kiwi, but choose any favorite fruit that's in season.

Visit http://www.vegetariantimes.com/recipes/10515 for preparation instructions.

Tofu Surprise

Bean curd is a deliciously versatile ingredient in dishes sweet and savory.

http://www.yogajournal.com/lifestyle/2788

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