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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.

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children · gluten free

Broccoli and Tofu Wrap

Normally I’m annoyed when one of my sons tells me what he’s “going to have for dinner” before lunch time has even passed. Today though, I let it go because what my oldest ‘ordered’ happens to be my favorite thing to give him, a broccoli and tofu wrap. It’s easy, healthy, and the fact my son gets excited for it leaves me smiling no matter what kind of day it’s been. (And it actually hasn’t been a very pleasant day.) Here’s the basic recipe: lightly steam cut-up broccoli and cubed tofu with a bit of balsamic vinegar, (gluten-free) soy sauce, and a turn or two of cracked pepper. Pile that into a couple of warm tortillas, corn if gluten intolerant of course but my son’s favorite are spelt. Add some garlic sauce on top and enjoy. I usually steam more than I need of the broccoli and tofu and keep it in the fridge for warming up the next day~ it works well, plus the mixture can always end up on rice instead if that sounds better. Great weekday recipe.