Tofu with Green Beans and Chorizo Bowl

Scrumptious-fried-tofu-with-green-beans-and-chorizo.jpg-WB
This wholesome bowl hits all the right notes for a complete meal. It's a delicious and delightful presentation. Araceli Flores shared this recipe at a 2019 cooking demonstration held at the Science of Spirituality International Meditation Center in Lisle, Illinois.

Ingredients

 16 ounces extra firm tofu
 1 teaspoon ground turmeric
 1 teaspoon black salt*
 ½ cup sliced green beans or 3/4 cups fresh or frozen peas
 1 tablespoon vegetable oil
 1 medium onion
 6 cloves garlic, minced
 1 teaspoon chili powder (Mexican-style)
 1 teaspoon dried basil
 ½ teaspoon ground cumin
 ½ teaspoon dried oregano
 2 tablespoons vegetable broth or water (as needed)
  cup crumbled chorizo or sliced sausage
 1 tablespoon soy sauce or tamari
 Salt and pepper to taste

Instructions

1

Using kitchen scissors, carefully open the tofu package. Drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid. Crumble or cube tofu and toss with turmeric and black salt.

2

Steam green beans for about 5 minutes, until almost cooked (still crunchy), and drain.

3

Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and garlic, sauté for 4 minutes.

4

Add green beans and spices. Cook for another 3-4 minutes on medium-low heat.

5

Add water or vegetable broth. 1 tablespoon at a time (as needed).

6

In the same skillet, add soy chorizo or sausage and tamari sauce, cooking for 2 minutes, stirring often.

7

Add tofu to the skillet, folding gently to combine. Cover until the tofu is heated through, 2 to 3 minutes.

8

Add salt and freshly ground pepper. Taste and adjust seasoning.

Serves 2 to 3

9

Serve with our sautéed kale or chard https://veggiefestchicago.org/recipe/swiss-chard-saute/

and our baked potato fries https://veggiefestchicago.org/recipe/baked-potato-fries/

sliced avocado, and roasted vine tomatoes.

Note:
Black salt is available in most Asian and specialty grocery stores.

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Ingredients

 16 ounces extra firm tofu
 1 teaspoon ground turmeric
 1 teaspoon black salt*
 ½ cup sliced green beans or 3/4 cups fresh or frozen peas
 1 tablespoon vegetable oil
 1 medium onion
 6 cloves garlic, minced
 1 teaspoon chili powder (Mexican-style)
 1 teaspoon dried basil
 ½ teaspoon ground cumin
 ½ teaspoon dried oregano
 2 tablespoons vegetable broth or water (as needed)
  cup crumbled chorizo or sliced sausage
 1 tablespoon soy sauce or tamari
 Salt and pepper to taste

Directions

1

Using kitchen scissors, carefully open the tofu package. Drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid. Crumble or cube tofu and toss with turmeric and black salt.

2

Steam green beans for about 5 minutes, until almost cooked (still crunchy), and drain.

3

Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and garlic, sauté for 4 minutes.

4

Add green beans and spices. Cook for another 3-4 minutes on medium-low heat.

5

Add water or vegetable broth. 1 tablespoon at a time (as needed).

6

In the same skillet, add soy chorizo or sausage and tamari sauce, cooking for 2 minutes, stirring often.

7

Add tofu to the skillet, folding gently to combine. Cover until the tofu is heated through, 2 to 3 minutes.

8

Add salt and freshly ground pepper. Taste and adjust seasoning.

Serves 2 to 3

9

Serve with our sautéed kale or chard https://veggiefestchicago.org/recipe/swiss-chard-saute/

and our baked potato fries https://veggiefestchicago.org/recipe/baked-potato-fries/

sliced avocado, and roasted vine tomatoes.

Note:
Black salt is available in most Asian and specialty grocery stores.

Tofu with Green Beans and Chorizo Bowl