Tofu Stirfry (V or VG)

This has to be one of the holy grail meals for people trying to become vegetarians. It's an easy first meal to have if you are making tofu, because it doesn't force you too far outside of your comfort zone.

This is all over the internet, but just in case - drain your tofu and rinse. I let mine sit out on a plate for a little bit so some of the water drains out. Then, I put a marinade on it. One block of tofu usually makes enough stirfry for 3 portions for us, for dinner, and leftovers for my lunch. For this one, I marinated it with some soy sauce, and some of this fantastic Maggi Seasoning Sauce my father-in-law gave us. If you buy this and use it, you only need a few drops - its very potent. It's similiar to soy. We also added a teaspoon of granulated ginger, and two minced cloves of garlic. We let that sit in the fridge for thirty minutes. We then started cooking this cous cous quinoa mix I got at Trader Joe's. While the tofu was marinating and the water started to bowl, we cooked a clove of additional garlic and one medium onion in a pan with a few tablespoons of olive oil. When the onion cooked, we added in some fresh broccoli, frozen green beans, and some fresh mushrooms and let those cook. Then, at the very end, we added a scrambled egg and some basil. If you are vegan, obviously you don't have to add the egg. We bought Cage-Free eggs, but I have been doing a lot of reading about eggs, and I think I might have to give them up completely, unless I can find Animal Welfare Approved eggs, or locally raised eggs from chickens who are not debeaked and/or killed somewhere. I dont like the egg industry at all. We'll save that for another time.

Jeff also put some Trader Joe Gyoza Sauce on some Baby Bok Choy and baked it at 350 under it was tender. It was SO GOOD. I highly recommend, and it was so easy.

Overall, this is going to be a go-to meal. I cant wait to do some other marinating with tofu, too!