I am a little late posting this recipe, as I cooked it last week on the Monday before Thanksgiving. I was too busy procrastinating my packing! Anyway, I didn’t want to eat anything too heavy, since I would be consuming three Thanksgiving’s worth (yes, three), in just a few days time. So, I decided to whip up something that was very healthy and light, yet flavorful.
1 tbsp canola oil
1 pkg extra firm tofu, pressed and drained
1.5 cups frozen broccoli, thawed
1/2 cup frozen peas, thawed
1 tbsp garlic powder
1/2 tbsp dried basil
1 tsp pepper
dashes of salt
3 tbsp Tofutti vegan sour cream
1 tbsp fresh parsley flakes
1/2 tbsp lemon juice
1 tbsp pine nuts
1 tbsp gluten-free breadcrumbs
Heat oil over medium heat in a wok or skillet. While oil is heating, cut tofu into small, 1″ cubes. Sprinkle garlic powder, dried basil, salt, and pepper over the cubes. Add all tofu to the heated wok, and heat, turning so that all sides become golden brown.
Once tofu is browned and crispy on the outside, add pine nuts, broccoli and peas and continue to sautee for 2-3 minutes. Lower heat to low-medium, and add Tofutti sour cream parsley, and lemon juice. Stir and continue to sautee until the sauce coats all tofu and vegetables. Remove from heat and stir in breadcrumbs so that they coat all ingredients.
Place in a bowl, and serve! Enjoy your delicious light pre-Thanksgiving meal!