I made Tofu a la Mexicana for breakfast and serve them on corn tortillas with a little bit of refried beans. Delicious! Here is the recipe:
Tofu a la Mexicana
1 plum tomato, chopped
1 serrano pepper, seeded and chopped
1/2 a small onion, chopped
3 white mushrooms, stems and outer covering removed, chopped
1 one-inch slice of extra firm tofu, squeezed in paper towel, and crumbled
sprinkle of turmeric
Lightly spray a non-stick skillet. Place all tomato and all vegetables in pan and stir. Saute gently for 5-7 minutes over medium-low heat until onion is translucent, pepper is dark green, tomato is cooked, and mushrooms have release their liquid. Add tofu and turmeric. Saute another 2 minutes or until heated through.
Serve on corn tortilla with a little slather of refried beans. Enjoy!
For dinner tonight I made a recipe from the Engine 2 diet book: Red Beans and Quinoa with Kale. It was very tasty.
Red Beans and Quinoa with Kale
1/2 of a small onion, chopped
1 garlic clove, minced
1 green bell pepper, chopped
1/2 teaspoon thyme
1 can kidney beans, rinsed and drained
1 cup water
2 cups quinoa, prepared according to package directions
1 bunch kale, chopped
For beans: Saute onion through bell pepper on lightly sprayed non-stick skillet for five to seven minutes until onion is translucent.
Add kidney beans and water to a pot. Bring to a boil. Mash a few kidney beans with potato masher. Let simmer for five minutes. Add beans and broth to sauteed veggies. Simmer over low heat for 10 minutes.
For kale: Add chopped kale and 1/4 cup water to pan. Cover and bring to a slight boil. Cook for 5 minutes until kale is tender.
To serve: Place a serving of quinoa on a plate. Top with red beans, nestle kale next to it. Enjoy!
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