Many of us have heard the term cook once eat twice but I prefer cook once eat many! Especially when preparing my lunches for the week. This recipe is one that I enjoy for dinner or lunch. It includes tofu, black beans and an assortment of vegetables. It is great for vegetarians or for Meatless Mondays. It makes four to five servings and is delicious, nutritious and full of colorful veggies, protein and healthy fat. I do try to use organic when possible. Portion this recipe into four or five servings and freeze for a hearty lunch for the workweek. You will need:
- 14 oz. extra firm Organic tofu, water pressed out and cubed
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 4 cloves of garlic, roughly minced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper , chopped
- 6 to 8 baby portabella mushrooms, washed and sliced
- |2 cans black beans drained and rinsed well
- 16 oz. of microwave or steamed broccoli
Marinade the tofu in the balsamic vinegar and olive oil while chopping and steaming the vegetables. Sauté the garlic, onion, bell peppers and garlic for 3 to 5 minutes on medium-high heat, stirring occasionally. I use a tablespoon or two of olive oil to sauté but if you prefer to omit the olive oil just make sure you keep the heat closer to medium than medium high. Stir in mushrooms and sauté until they are at your preferred firmness, salt and pepper to taste. Stir in beans, tofu, and broccoli and heat throughout.
Your meal is ready to go! When preparing this to pack for lunches during the week I portion this into freezer bags, keeping one or two in the fridge. Move from freezer to fridge 24 hours before you will be eating the meal. Easily reheats in microwave or pan.
Serves 5. Calories 421, Fat 16g, Cholesterol 0.0 mg, Total Carbs 45g, Dietary Fiber 10g, Sugars 10g, Protein 23g
