Tofu and Broccoli Fried Rice

Ingredients:

* 2 TBSP Olive or Canola Oil
* 1 medium onion
* 5 cloves garlic
* 8 oz chopped fresh or frozen broccoli
* Approx 1 tablespoon sesame seeds or Asian Grill Seasoning Mix
* 3 or 4 cups already cooked Rice
* 8 oz Extra Firm Tofu
*Soy Sauce

Directions:

Cut the tofu in small cubes. Splash with a small amount of oil (maybe 2 teaspoons), soy sauce and seasonings (cayenne, paprika, black pepper, etc.) Bake at 400 degree for about 20 minutes until golden brown and "toasty."

Saute onions in oil over medium heat until translucent. Add in garlic and broccoli. Sprinkle with sesame seeds or Asian Grill Seasonings. Stir until garlic is tender. Cover with rice. Sprinkle with Soy Sauce (and any other seasonings that appeal to you!) You can add 1/2 to 1 cup veggie broth with 2 tablespoons cornstarch stirred into it to thicken if you wish, or leave it as is without a sauce.

Remove the tofu from the oven and toss gently into the fried rice.

Mix it up: Add more color and flavor with carrots, and red pepper, and scallions. Or add Asian flair with water chestnuts, bamboo shoots or bean sprouts. This is a vegan version, so there is no egg, but you can certainly add it. We vary the seasonings and vegetable ingredients based on what we happen to have on hand and be in the mood for. I often use left-over rice so the quantity varies.

Lemon & Oil Salad Dressing...

This is a method more than a recipe. I vary the ingredients according to what is on hand and what I am in the mood for. The basic idea is to mix about equal amounts oil and acidic juice (I use more juice and less oil), add crushed garlic and seasonings, shake and let the flavors blend.

1/4 cup oil (such as extra virgin olive oil or canola)

1/3 lemon juice (or lime juice, or vinegar of choice)

2 to 3 cloves crushed garlic

1/4 teaspoon crushed red pepper (more or less to taste)

2 teaspoons herbs (oregano, thyme, tarragon, whatever you like!) (Again: use more or less to taste!)

Just put all of the ingredients in a jar, put on the lid and shake well. Taste test and adjust seasonings. Allow to "rest" for a while so that the flavors blend before drizzling on green or pasta salad. Recently I have made this with a combination of Canola Oil, Lime Juice, Garlic, Crushed Red Pepper, Thyme and Oregano. It was delicious!

photo by Aisling, Greek Oregano in the herb garden, May 6, 2007