Broccoli and Tofu

You can’t really ever go wrong with tofu and broccoli, at least in my oldest son’s opinion. His favorite way to eat that healthy combination used to be wrapped in a spelt tortilla with garlic sauce. He even wrote an essay about that dish in third grade when asked about his favorite thing to eat, but sadly, he can’t eat spelt anymore and corn tortillas are just not the same. They are great for soft tacos, quesadillas, and ‘beandillas’, (a quesadilla made with refried beans instead of cheese) but corn tortillas just do not complement the broccoli and tofu like the spelt did. He missed that dish terribly, along with countless others, once his gluten intolerance was discovered, but now he’s found a new favorite way to enjoy broccoli and tofu. Here’s the recipe:

broccoli and tofu with pasta

Ingredients:

1 package brown rice fusilli

½ yellow onion

2 crushed cloves of garlic

3-4 cups broccoli, cut into bite size pieces

1 package extra firm tofu, drained and wrapped in paper towels to get out extra water

Approx. 2 T. olive oil (1 for the stir fry and 1 for the pot of pasta)

1 T. balsamic vinegar (or to taste)

1 T. gluten free Tamari

Dried basil and oregano to taste

Salt and pepper to taste

For this dish, I start the water boiling for the pasta as I begin the cutting up process. Pour in at least one tablespoon of the olive oil in a large pan, and then add the onions, cooking until translucent. Next the garlic should be added in, with the broccoli following. Pour the vinegar over the broccoli while stirring the veggies. Add the tofu then cover the tofu with the tamari. While cooking, stir in the herbs, salt, and pepper, and cook until the broccoli is bright green and the tofu is warm throughout with a bit of browning. Meanwhile, make the fusilli according to the package directions, and when all is done combine into approximately 4 bowls. This is one pasta dish that doesn’t require parmesan, but feel free to add it if you prefer, or if you like just drizzle on a bit more olive oil. For my son and I, we do not add anything but our forks.

Advertisements

About kristenannmoore

Gluten free, mainly vegetarian mom living in beautiful Western Washington, but love to travel. My two boys have various other food intolerances including gluten, so I think and write about food quite a bit. Author of the children's book, The Knight Owl, which has it's own blog:http://theknightowlblog.wordpress.com/.
This entry was posted in celiac disease, children, dairy free, food, Food allergies, food allergy blogs, food sensitivities, gf foods, gluten free, Gluten free eating, gluten free food, gluten free foods, gluten free lifestyle, gluten intolerance, gluten intolerant, kids, vegan, vegetarian and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s