Sesame Veggie Noodle Stir-fry with Tofu & Seitan

Sesame Veggie Noodle Stir-fry with Tofu & Seitan:

6 servings Pad Thai brown rice noodles
2 packages seitan strips
1 package extra firm tofu, drained and cubed 4x5x3
1 tbsp organic extra virgin olive oil
1 cup organic green beans broken in half
2/3 cup organic shredded carrots
1 package organic white mushrooms
1/2 package organic portobello mushrooms
2 organic zucchini,
1 organic red pepper, chopped
1 organic yellow onion

For the Noodle Sauce:

1/2 cup organic soy sauce
3 tbsp organic rice vinegar
1 tsp organic sriracha
2 2/3 tbsp (or 2 tbsp and 2 tsp) organic sesame oil
1/4 tsp organic cane sugar

Toppings:

sliced organic green onions
organic sesame seeds

Drain and lightly rinse the seitan, then pat it dry between two paper towels. Cover fully with Annie's Sesame Shiitake Dressing and set aside to marinate for at least 15 minutes. I usually do this in a tupperware container or plastic baggie. Once the tofu has been fully drained and cubed, in a separate container from the seitan, also cover with the dressing and set aside. You can save time by setting the tofu and seitan to marinate the night before.

Prep all the veggies by rinsing and chopping accordingly. Then begin sautéing the pepper and zucchini in the olive oil in a large fry pan.

While they are cooking begin sautéing the seitan on low in a separate fry pan. Add the seitan, and all of the dressing it has been marinating in to the pan together. The seitan will cook here for the rest of the meal prep, so just make sure to stir occasionally and keep the heat on low.

Add the green beans, carrots, mushrooms, and onion to the zucchini and pepper, stirring everything together and cooking for another 2-3 minutes. Then add the tofu and about half of the dressing it has been marinating, stir together gently, bring heat to medium-low and allow to simmer.

Next, cook the pad thai noodles according to direction.

In a separate bowl combine the soy sauce, rice vinegar, sriracha, sesame oil, and cane sugar and whisk together.

Once the noodles are done, drain them and rinse them very well in hot water, and add them to a large mixing bowl. Whisk the noodle sauce again and then poor directly over the noodles and mix until all noddles are evenly coated. Return the noodles back to the pan they were cooked in, cover, and place back onto stove to keep warm without turning the stove back on.

Once the veggies are cooked and softened, spoon some noodles onto a dish, the top with veggies and tofu, and add some seitan and enjoy!

Sautéed Tofu & Veggies in Peanut Sauce

Sautéed Tofu & Veggies in Peanut Sauce:

Serves 6:

4 servings Pearled Couscous (I use RiceSelect and do not add salt or butter)

2 packages of Extra Firm or Firm Organic Tofu (I use Nasoya)

12 tbsp 365 Organic Peanut Sauce (separated into 6, 2, 3, 1 servings)

1 cup shredded or diced organic carrots 

1 cup chopped organic broccoli florets

2 cups organic snap peas

1 cup 365 organic raw cashews, lightly crushed

1 lime (optional) 

First drain and cube to tofu (I cut each container into 60 pieces by slicing 4x5x3) then marinate the tofu in 6tbsp of the peanut sauce for at least 20-30 minutes. I like to do this at the beginning of the day and keep in the fridge so that it can marinate all day and be ready to use when it's time to prepare dinner. If you do the same, take the tofu out of the refrigerator when you begin so that it can start to reach room temperature. 

Set the water to boil for the couscous, but do not add couscous until completing next step. Briefly steam your veggies so they are are almost fully cooked then transfer them to a large pan over low heat, add 2 tbsp of the peanut sauce and mix thoroughly. Add tofu to pan, gently flip together with vegetables and another 3tbsp of peanut sauce, partially cover, turn heat to medium, and let sit. 

Once the tofu and veggies are heating, add couscous to boiling water and cook as directed. While couscous is cooking monitor tofu and veggies stirring occasionally and add in the cashews. 

Once couscous is cooked, drain add remaining 1 tbsp of peanut sauce and mix thoroughly throughout the couscous. Divide couscous onto plates or into bowls, then top with tofu and veggies and serve with a lime wedge! 

Enjoy!

Healthy Life Tip: Cook extra and save for an easy healthy lunch or dinner later in the week!

Nutrition Info per serving:

344 calories, 8.6g fat, 0.8g sat fat, 0g trans fat, 0mg cholesterol, 298mg sodium, 43g carbs, 3.3g fiber, 8.6g sugar, 20.2g protein 

Healthy Sweet Potato & Quinoa Soup!

Healthy Sweet Potato & Quinoa Soup:

Soup:
1 cup organic quinoa, cooked
4 cups organic sweet potato, cubed largely
2 organic carrots, diced
1 organic garlic clove, minced
3 tablespoons, organic extra virgin olive oil
32oz organic, low sodium vegetable broth

Topping
1/2 cup organic panko breadcrumbs
1 1/2 tblsp organic extra virgin olive oil


Preheat oven to 400 degrees.

Peel the sweet potato and dice into large cubes. Place into large bowl and coat with 2 tblsp of olive oil then transfer into glass pan and roast for 10 minutes. At 10 minutes take out of oven and rotate pieces, then roast for an additional 10 minutes.

While potato is roasting, dice carrots and onion, and mince garlic. Add vegetables to medium soup pot and sauté in 1 tblsp of olive oil until onion is tender. Once potatoes are done and onions are tender, add broth and cooked potatoes to pot and simmer until carrots are completely tender. About 15-25 minutes.

While soup is simmering, cook quinoa according to directions on packaging.

Once vegetables are soft, blend mixture in blender, food processor, or Vitamix until combined to your desired texture, then return to pot over very low heat.

Finally, heat 1 1/2 tblsp olive oil in a small pan over medium-low head and add the panko breadcrumbs. Stir continuously until lightly browned.

Divide soup and top with 2-3 tablespoons of panko topping and serve immediately.

Makes 5 servings

Fire Roasted Tomato and Vegetable Quinoa Soup.

Fire Roasted Tomato and Vegetable Quinoa Soup:

32 oz organic fire roasted diced tomatoes 

64 oz organic low sodium vegetable broth

1 cup organic quinoa

4 organic carrots, diced

3 organic celery ribs, diced

1 organic yellow onion, diced

1 organic red pepper, diced

1/2 organic chili pepper, minced (use entire pepper for spicy soup)

2 tblsp organic olive oil

2 tsp paprika, cumin coriander

1/2 tsp chili powder

Dice carrots, celery, onion, and red pepper, mince chili pepper, and set aside. Heat a large soup pot over medium heat and add olive oil. Add vegetables and sauté for 7-8 minutes or until the vegetables soften. Add in all remaining ingredients and bring to a boil. Once boiling, cover, lower heat to a summer, and let cook for 35-40 minutes. Makes 8 servings. Great as a side dish to a meal, or a starter.

Nutrition Info per serving:

180 calories, 4.9g fat, 0.5g sat fat, 0g trans fat, 0mg cholesterol, 369mg sodium, 28.3g carbohydrates, 4g fiber, 8g sugar, 4.7g protein

Tofu & Veggie Fiesta

Tofu & Veggie Fiesta:

1 serving Nasoya Organic Extra Firm Tofu

1 serving RiceSelect Organic Jasmati Rice

1 serving Simply Organic Spicy Taco Seasoning

1/8 cup shredded vegan cheese

1/2 cup cauliflower 

1/2 medium tomato

1 medium carrot

1/4 avocado

Remove tofu and drain, cube, and pat dry. Mix seasoning as directed and add to tofu. Dice tomato, cube avocado, measure out cheese and set aside. Steam carrot slices and cauliflower with water and cook rice as directed without butter or salt. Preheat small frying pan and add tofu and remaining seasoning. Cook on low, gently turning to brown all sides. Once the tofu has been cooking for about 5-10 minutes, add some to your plate with your other veggies and enjoy!

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