Broccoli, Cashews, Tofu… and More
Submitted by Vive Le Vegan Blog
Anyone feeling overstuffed after Thanksgiving?!! Bloated… tired of rich, heavy foods?
Even for those of us that didn’t celebrate Thanksgiving last week, there are evenings when you feel like having plenty of veggies and a ‘clean’, whole-foods meal. This time of year salads aren’t always the most appealing. The cold raw foods do not always feel good at a time of year when our bodies are craving warming, denser foods.
This Broccoli Cashew Teriyaki Tofu Stir-Fry recipe from ed&bv might be a mouthful of a recipe name, but fills the bill just perfectly! Broccoli, red bell peppers, tofu, and cashews are heated in a homemade teriyaki sauce. In this photo, you see I’ve also added fresh green beans and zucchini. The recipe is flexible, so you can add other vegetables you really like. My favorites are the broccoli, red (or yellow or orange) peppers, and green beans, so I use these regularly (though pls note the recipe doesn’t call for green beans). The teriyaki sauce can be made in about 5 minutes, tossing all the ingredients in a cup and whizzing with an immersion blender. It tastes fresh, flavorful, and satisfying! Serve the lot over brown rice, or tossed with soba noodles.
So, if you’re needing an energizing, nutritious meal that will still warm your bones… turn to page 122 of ed&bv and get cooking!
