Day 7 - Tofu Steak?

Saturday was a busy day so I had no time to really plan meals. That's a bad idea when you are not eating mainstream food. We got home late and I took a look at the fridge: tofu, kale, leftover brown rice, and sweet potatoes. Hmmmm. Then I remembered looking at some recipes in the Engine 2 book that used kale and sweet potatoes so I took a looksy and lo and behold, I found a recipe for Tofu Steak?! Tofu what?! Yup, steak. I had tofu already. Why not experiment?

I ended up making tofu steak served over steamed kale, with a side of brown rice topped with tamari and nutritional yeast, and sweet potato rounds. It was good! I love eating a full plate and not feeling totally bloated afterwards. I also love being able to actually taste the vegetables now that they are not covered up with salt, sugar, or butter. So here is the recipe (all from the Engine 2 diet):

For the Tofu steak:



Slice a lb. of extra firm tofu into six sections. Rinse and squeeze between paper towels to remove moisture. Place in ziploc with tamari and cracked black pepper. Let marinade for 15 minutes while you prep the other food. Then heat a non-stick skillet until you drops of water evaporate on contact. Add tofu steaks and cook five minutes per side until browned.

For Kale:

Rinse and chopped 1 bunch kale. Place in non-stick pot with 1/4 cup water, cover and bring to a boil. Cook, stirring occasionally, until kale is wilted and tender (3-5 minutes).

For Sweet Potato Rounds:

Rinse and cut sweet potato into round sections about 1/2 inch thick. Place on lightly sprayed cookie sheet. Cover with foil. Bake at 375 for 15 minutes. Uncover, flip to other side, and bake uncovered for another 10 minutes or until tops have browned.

For brown rice: Prepare according to package directions. When serving, top with a little Tamari (soy sauce), and a little nutritional yeast. This is not from the E2 book. My daughter's preschool serves this as a snack.

To serve: Place kale on plate. Place tofu steak on kale. Sprinkle steak with chopped green onions. Next to kale place brown rice sprinkled with tamari and nutritional yeast. Serve sweet potato rounds next to that.

Enjoy!