Yam & Tofu Medley

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Yam & Tofu Medley

Makes 4 - 5 servings

 

1 lb. extra-firm tofu

1/3 cup flour

Salt & pepper to taste

1/2 tsp. garlic powder

3 Tbsp. oil

1 yam or sweet potato

1 carrot

1 onion

1 cup frozen corn

2 cups cauliflower florets (opt.)

Handful fresh basil leaves

 

 

 

Gently press excess water from tofu. Cut into 1/2 " cubes. In a

bowl, toss tofu with flour, salt and garlic powder, until coated.

Heat oil in skillet (non-stick works best) on medium-high. Fry tofu

until browned, turning occasionally. Remove tofu from pan and set

aside.

 

Slice onion, carrot and yam into 1/2 " pieces. In skillet, saute

onions in water on medium for several minutes. Add yam and carrot.

Cook for an additional few minutes before adding cauliflower. Slice

basil leaves and add along with salt and pepper, tofu, and corn. Cook

until corn is heated through. Total cooking time for vegetables

should not be longer than 15 minutes.

 

This can be eaten as is, as a side dish, or over any light grain

(such as roasted and cooked millet). It's fairly dry, so eating it

unaccompanied is best.