What to Make & Eat This Week

Truly simple weeknight fare, I promise!

The main purpose of this Sunday newsletter is to help readers (and myself) plan meals for the week, and in my enthusiasm for the re-emergence of orange vegetables, last week I may have presented recipes that were a bit long. Not complicated, as I don’t like that kind of cooking myself, but maybe a just a bit much for weeknight meals.

As a counterbalance, this week I’m going to keep things simple with some truly simple recipes, which of course, you’re always free to embellish in any way you’d like.

Don’t forget, in between newsletters, please visit TheVeganAtlas.com for tons of plant-based recipes, good food guides, and more.

This week, we’ll be making:

• Easy Tofu and Broccoli Stir-Fry

• Easy Quinoa Pilaf with Salsa Verde

• Spanish-Style Chickpea Stew

• Easy Creamy Coleslaw & Portobello Wraps

Easy Tofu and Broccoli Stir-Fry

You can’t get much simpler than this tasty tofu and broccoli stir-fry. For a super-easy weeknight meal, use one of three widely available bottled sauces — teriyaki, General Tso’s, or Korean BBQ. You’ll find these bottled sauces in the Asian foods section of well-stocked supermarkets. Look for brands with all-natural ingredients.

Complete the meal: The recipe suggests serving with rice, but if you want to switch things up, you can serve with noodles instead — rice noodles, soba, or udon. If you’re inclined to make another dish, Asian-Flavored Cabbage and Kale Slaw is a good companion; otherwise, a simple lettuce, tomato, cucumber, and peppers salad works, too.

This recipe makes 3 to 4 servings, depending on what else you’ll be serving. For more tips and the printable recipe card, see the full post.

Ingredients

• 14- to 16-ounce tub extra-firm tofu

• 1 tablespoon neutral vegetable oil, such as safflower

• 1 large or two medium broccoli crowns

• 1 cup grated carrot (pre-grated carrots are fine)

• 1/2 to 3/4 cup bottled Teriyaki, General Tso’s, or Korean BBQ sauce, or as needed

• Hot cooked rice or noodles for serving

• Sesame seeds for garnish, optional

Instructions

1. Cut the tofu crosswise into 1/2-inch-thick slices to get 6 slabs. Blot well between clean tea-towels or several layers of paper towel (or use a tofu press ahead of time). Cut each slab into dice. 

2. Heat the oil in a large skillet or stir-fry pan. Add the tofu and and sauté over medium-high heat about 8 to 10 minutes, stirring often, until golden and crisp on most sides. Transfer the tofu to a plate or bowl. Set aside.

3. Cut the broccoli into bite-sized florets. Place in the same skillet with the carrots and steam with about 1/2 inch of water until the broccoli is tender-crisp, then drain the skillet.

4. Stir the tofu back into the skillet with the broccoli and carrots. Add enough of your sauce of choice to generously coat the tofu and broccoli. 

5. Continue to cook the mixture over medium-high heat just until heated through, then serve at once with rice or noodles. Garnish each serving with a sprinkling of sesame seeds, if you'd like.