Potatoes (Yukon Gold), Quinoa, Fresh (preferably) or Frozen Mixed Veggies, Onion, Canned Petite Tomatoes, Salt & Pepper, Oregano, Basil, Crushed Red Pepper Flakes, Olive Oil, Vegetable Stock and Garlic (optional)SOUP:
-Prep all needed material, Cut Potatoes into 1/2 inch chunks, cut the Tofu into 1/4 inch thick squares, chop Onions about the size of a corn kernel.
-Get a deep stock pot, fill it with about 2-3 cups of water and 1 cup of Vegetable Stock, let it come to a boil.
-Once it has come to a boil, add 1tblsp of Oregano, 1tsp of Basil, 1 1/2 tsp of Red Pepper Flakes (adjust to sensitivity), 1/2 tsp of Salt, 1tblsp of Pepper, 1 tblsp of Olive Oil, 2 Garlic Cloves (finely chopped).
-After you have added the seasonings (feel free to adjust) add the Potatoes and Onions. Let those go for about 15-20 mins.
-Then add 12-16oz. of Mixed Veggies, 15oz. of Canned Tomatoes and 1/2 a cup of Quinoa. Cover and bring heat down while you saute the Tofu.
TOFU:
-Season both sides of Tofu with Salt & Pepper.
-Grab a 10-12 inch skillet add Olive Oil.
-Once the oil moves around the pan with ease add the Tofu.
-Saute both sides until golden brown.
SERVING:
-Place a square of Tofu at the bottom of the bowl and add Potatoes and Veggie mixture on top and enjoy!
TOTAL TIME: 30-50mins
VIT-E-O: Adam Tensta w/ Eboi "Dopeboy"
do i look like i sell drugs...
No comments:
Post a Comment