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

Ingredients:

• 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

Instructions:

• 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!

LUNCH / DINNER: Tofu and Kale Delight

Servings: 4

Ingredients:

• 1 pack (Trader Joe's Firm Tofu), chopped
• 1 bunch, Kale or Spinach, chopped
• 4-6 cloves garlic, chopped
• 1/2 tsp ginger, chopped
• 1 onion, chopped
• 1 tbsp soy sauce
• 1 tbsp liquid aminos (optional, but this stuff is amazing)
• 1/4 tsp turmeric powder
• 1/4 tsp black pepper
• 1 tsp crushed red chili
• 1-2 tbsp olive oil

Instuctions:

• In a medium size pot, saute the onion in olive oil until slightly golden
• Add in ginger and garlic and continue to saute for a few minutes
• Add in spices, saute for another few minutes
• Add in tofu, continue to saute (a few minutes should do)
• Add in kale or spinach, and cover pot and let simmer for approximately ten minutes or until done
• Turn off the heat and keep the pot covered in order to let the flavors marry 
• Serve over couscous, quinoa, or brown rice