Ingredients: Sauce: 4 tbsp of water 2 tbsp of Braggs Soy Aminos 2 tbsp of SF Maple Syrup 1 tbsp Apple Cider Vinegar 2 garlic cloves 1 tsp Dijon mustard 2 tsp olive oil 1/4 cup green onions / shallots 1 tbsp fresh ginger Blend all the ingredients together and divide sauce into two equal portions. Stir fry Ingredients: 4-8 ounce equivalent of organic fermented and sprouted tofu, cut into bite sized cubes, excess water pressed out 2 cups of sliced vegetables, pictured is 2 cups of Rainbow Swiss Chard stems and leaves Method: Place tofu in skillet over medium heat, cook and turn until tofu starts to turn golden. Add 1/2 of the sauce and continue to cook. Turn tofu until the sauce is absorbed into tofu. Remove from heat and set aside. In the same pan, reheat to medium and sauté your veggie choice until it is tender - your veggies will have a nice bright color. Add the second half of sauce and heat through. After a few minutes, add your tofu to your veggies, heat through and combine well. Serve over your favorite zero noodle or cauliflower rice.
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