Published by: Albert Gibosse – Blue Label Weekly Magazine [ http://www.bluelabelweeklymagazine.com ]

This recipe is a simple Tofu, Blue Label Diri Shela Basmati Rice, Lima Beans and

Vegetable Stir-Fry with Tumeric and Ginger – a simple recipe for an easy Caribbean-Style vegetarian and vegan vegetable stir-fry with tofu in a light ginger sauce.

For the vegetables, feel free to add in your favorite vegetables.

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Ingredients

• ¼ Tbspn Tumeric powder
•  3/4 cup soy sauce
• Pinch of Clove Powder
• 1/2 cup lemon juice
• 1 small bag of frozen jumbo lima beans
• 1 tablespoon fresh ginger (grated or minced)
• 1 cup of sour cream substitute (to make the sour cream substitute, mix 3/4 cup of coconut milk with one tablespoon of vinegar or lemon juice ) . You can either cook it with the rest of the ingredients, or spread it on top each serving.
• 1 block tofu (firm or extra-firm, well pressed and cut into 1 inch cubes)
• 2 tablespoons vegetable oil (or olive oil)
• 1/2 cauliflower (chopped)
• 1 bunch broccoli (chopped)
• 2 carrots (sliced)
• 1/2 yellow onion (chopped)
• 1/2 yellow onion (chopped)
• 1 bell pepper (any color, sliced)
• 1 cup mushrooms (sliced, any kind)
• 3 green onions (scallions, sliced)
• 1 cup Blue Label Diri Shela Basmati rice (pre-cooked)

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Cooking Directions

1. First, press the tofu
2. In a large shallow bowl, whisk together the soy sauce, tumeric powder, clove powder, lemon juice, and ginger. Marinade the tofu in this sauce for one hour.
3. Cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat in a wok or a large skillet, stirring frequently.
4. Add the lima beans, mushrooms, green onions, and marinade and cook for just a few more minutes until the vegetables reach a tender (not soft ) consistency.
5. Add the rice and cook just until heated through and well mixed.
6. Serve with your desired amount of the sour cream substitute on top

 

Quinoa, vegetable and Black Beans Recipe [Sponsored by: America’s Food Basket Supermarkets Massachusetts Locations] #issuuloves

Nutritional Guidelines (per serving)
Carbohydrates 75 g     Calories	514
Total Fat	15 g
Saturated Fat	2 g
Unsaturated Fat	7 g
Cholesterol	0 mg
Sodium	3,016 mg
Dietary Fiber	13 g
Protein	28 g

 

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