Teriyaki StirFry that is friendly to the tummy :)

I made the most delicious, healthy and simple di sprouted-tofu nner ever! This has become one of our weekly staples…Broiled sprouted tofu in a homemade teriyaki sauce, served over sauteed spinach and kale, topped with a bit of sprouted, cooked quinoa and topped with the left over teriyaki sauce. It might sound complex but it only took me a max of 15 minutes to prepare, that’s it. The bonus is that it is an inexpensive meal that everyone will like.

Wildwood brand makes a great, easy to digest Sprouted Tofu – pure protein! For the greens, I use fresh kale and frozen, organic spinach. The quinoa is easy to prepare. The night before you want to cook the quinoa, simply put it in a bowl and cover with water, about 2-3 inches above, and let sit on the counter for about 8-12 hours. Rinse and cook. Keep in mind that when you cook quinoa that has been soaked 1st, it requires less cooking time and needs less water for cooking (only fill the cooking pot with enough water to cover the grain). The Teriyaki sauce literally takes a minute, just place the ingredients in a jar and shake.

Ok, so here is the recipe and what to do…

Teriyaki Tofu:

For the Teriyaki sauce: In a jar add 3/4 cup warm water; 2-3 Tbsp Coconut Aminos, Nama Shoyu or Tamari; 1 heaping Tbsp Miso paste of choice (I used the light yellow variety); 1-2 tsp agave, maple syrup or honey; 2 Tbsp salsa; 1 tsp rice vinegar; 1 tsp dijon mustard (optional but gives a yummy kick); splash of toasted sesame oil; 1 Tbsp Veganaise Mayo (optional, adds a creaminess). Give it a good shake and you are ready to go. *If you have any dried fennel, thyme, oregano, rosemary or garlic, a dash of any or all makes a delicious addition to this sauce!
Cube an entire package of the sprouted tofu (small pieces) and place in a baking dish. Then pour the teriyaki marinade over the tofu, enough to cover it completely – about a 1/2-1 inch above. Don’t worry, the more sauce, the more flavor the tofu will have because it completely absorbs it.
Bake for about 45 minutes at 425 degrees, stirring every 15 minutes, until liquid is absorbed. You can try broilding it for the last 10 minutes to get the tofu a little crispy on the edges, yum!

Greens:

In a large saute pan, pour enough of the teriyaki sauce to cover the bottom. If you want, add some sliced green onion and fresh garlic to the liquid and heat for a couple of minutes.
Take half of the bunch of kale and slide the leaves off of the stalk, leaving the core out (can be pretty chewy). Chop into thin strips and add to the heated pan. Then add an entire 16 oz bag of thawed spinach and stir.
I usually add extra rice vinegar, Coconut Aminos, Nama Shoyu or Tamari and olive oil to the greens. Should be done within 5-6 minutes

Quinoa:

Rinse the soaking quinoa and cook on the stove top. Only fill it with enough water to cover the grain. Should only take 15-20 minutes max to cook. After it is done cooking, stir in some coconut oil, nutritional yeast, my 8 spice blend or just use the spices garlic, fennel and onion, some Celtic Sea Salt and a splash of lemon juice

Time to Eat:

We like to fill the bottom of a bowl with the quinoa, and layer with the greens and tofu, then top with some extra teriyaki sauce. That is it, enjoy. Great meal for 4 hungry people – or for 2 people and leftovers the next day. Makes yummy asian wraps. Simply place the leftovers in a tortilla (try Ezekiel Sprouted tortillas) with some extra lettuce and veggies, pour teriyaki sauce over it, roll up and there you go, quick lunch!