Sunday, March 20, 2011

LUNCH/DINNER: Cherry Tomatoes and Garlic Tofu

I recently rekindled my love affair with cherry tomatoes, with a little twist: I try to cook them a bit as recent research indicates that the cooked tomatoes contain more lycopenes than the raw variety. I made this tomato/tofu combo the other day, and served it over a bed of mixed greens - it was a great dinner:

Serving Size: 1-2

  • 1/2 container of extra firm tofu, cubed
  • 1/4 pd chopped cherry tomatoes (about 1/3 small basket of cherry tomatoes)
  • 2-3 cloves of fresh garlic, pressed or chopped finely
  • 1/4 onion, chopped finely
  • 1/4 - 1/2 tsp black pepper
  • Pinch of salt
  • 1/4 tsp of thyme, cayenne pepper, and coriander
  • Coat pan with olive oil
  • Saute garlic and onions for 1-2 minutes
  • Reduce heat and add in tomatoes and all spices, salt, and pepper
  • Toss in tofu
  • Let cook for at least 3-5 minutes
    • If the pan starts to dry out, feel free to add in liquid from the tofu or a bit of water - this lets you continue to cook your tofu without adding in additional oil
  • Serve over bed of greens or brown rice
  • Enjoy!