Plants are cool #2: Basic Tofu Stir Fry recipe

Good afternoon! This is the 1st Saturday I have gotten off of work early in months, so I decided it was time to finally share another plant-based recipe! Today I am sharing a staple recipe in my apartment: basic tofu stir fry. My husband and I eat this at least one a week, if not more often 😛 That’s how much we love it! And it’s easy to prepare, easy to customize, and easy to clean-up,

I am sharing this as a part of my new recipe series called “plants are cool”. Because duh, plants are amazing! And because we should all be eating a lot more of them! I’m here to show you that cooking with plants can be cheap, easy, versatile, and fun! I know I am biased because I am plant based…but please be open minded, maybe try a few plant recipes and who, knows?! Maybe you too will agree that plants are cool! 😉

Basic Tofu Stir Fry recipe

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Yield: 2-3 servings

Ingredients

1 bag of frozen stir fry vegetables OR slice up your favorite fresh vegetables (I recommend peppers, broccoli, onion, mushroom, carrots, celery, and baby corn)

Organic extra or super firm tofu (I recommend Trader Joe’s or 365 by Whole Foods)

Grapeseed or Avocado Oil (for sautéing) 

1 cup rice or grains of your choice (I used 365 by Whole Foods Organic Super Grains, but other options I’ve used include brown rice, jasmine rice, and quinoa)

Dried ginger (we never measure :P, but I’d put at least a teaspoon or two)

Tamari sauce to taste (at least a tablespoon)

Optional: red pepper flakes, pumpkin seeds, sunflower seeds, and/or nutritional yeast. 

1. Measure and rinse your grain of choice in a mesh sieve.

2. After rinsing, prepare your grain of choice according to the package directions.

3. Chop the vegetables if you aren’t using frozen.

4. Press your tofu. We invested in a tofu press because it significantly cuts down on the time of the recipe.  (Here’s some methods to press tofu if you don’t have a press).

5. After pressing your tofu, slice into bite-sized cubes.

6. Add the Grapeseed or Avocado oil to a sauté pan or a Wok and then add the cubed tofu.

7. Sauté the tofu on medium- high for about 5-10 minutes or until the cubes start to brown.

8. Add the fresh, sliced veggies or the frozen stir fry veggies and continue to sauté until everything is cooked thoroughly .

8. Check the grains and if they are cooked, turn off of the stove top and fluff them.

10. Once the tofu stir fry is cooked throughly, serve atop the cooked grains and add your desired mix-ins. My favorite mix in is pumpkin seeds and my husband loves red pepper flakes.  🙂

If you make my basic tofu stir fry recipe, I’d love to see your creation! E-mail me or share on social media ( InstagramFacebook, or Twitter), but make sure to tag me! I’d be happy to feature your version of basic tofu stir fry on my social media channels!

 

Half Marathon Training Week #2 (12 weeks until the race!): Monday August 21st- Sunday August 27th.

Good evening! I hope all of you had a fantastic weekend full of fun, exercise, food, and time to relax! 🙂 My weekend was pretty low key, but it was just what I needed.

The week of training didn’t not go quite as expected, but I will just roll with it. My mileage was pretty low, but it’s better for me to ease into training with my history of injury. Plus, until these last two weeks I was not running much. My goal is to run 20 miles per week next week and continue to bring down my running pace. Slow, but steady wins the race for this previously injured girl! I have some time goals for my half marathon (1:30), but when all is said and done I just want to toe the line healthy. 🙂 So, now let’s recap this last week of training with some random pictures and thoughts from the week for good measure. 😛

Monday August 21st: REST DAY. My coworkers and I watched solar eclipse in the middle of the work day, so that was cool. It was definitely weird wearing solar eclipse glasses over my regular glasses, but I had to protect my eyes! See below for a cool picture my dad took of the eclipse. I didn’t try to take any pictures because we didn’t get the best views of the eclipse in the city.

Tuesday August 22nd: REST DAY

Wednesday August 23rd: 3 miles at 7:35 pace after work. Felt strong, despite the lack of sleep early in the week. I got an amazing view of the sunset on this run too. 🌞

 

After the run, my amazing husband made us chickpea stir fry and it was delicious. It’s one of our staples during the work week, so maybe I will share the recipe here one of these days.

Thursday August 24th: REST DAY

Friday August 25th: 3 miles at 7:52 pace after work. I felt really sluggish on this run. The lack of sleep during the work week probably caught up to me. I definately need to prioritize sleep as my training ramps up. Im not doing the greatest with this, as it’s already past midnight as I write this post. 😛

 

Saturday August 26th: Hips of death circuit” for hip/glute/ core strength. This is a circuit my husband does with his high school cross country/track athletes. I’d share it here, but it’s hard to explain all the moves in writing. It’s a lot of body weight moves, so it’s nice when I don’t feel like going to the gym or have access to a gym. Each week I aim to do AT LEAST one day of glute/hip/core strength due to my injury history.

I also enjoyed this delicious bowl of berry, cinnamon, and raw hemp seed oatmeal prior to my workout.

Sunday August 27th: Solid 5 mile run at 7:34 pace with my husband. He was definitely thrilled to take the photo of me running below. 😂 After the run, I did some stretching, but I need to be much better about stretching this week.

 I hope you all have a good night! Also, if any of you are on Instagram I just got an one for this blog! My handle is @blackbeanqueen. Follow me if you want you midweek training updates or to see random food pictures! 😜

How was your weekend? What are your exercise and running goals for next week?