Oven "Stir-Fried" Cabbage And Tofu
By Guest Blogger, Julia Hanna
Today
I made an "oven stir-fry" cabbage and tofu that also
included chopped onions, tomatoes, and diced jalapeno pepper. Vegans
such as myself often make stir-fries with tofu, but people who prefer
meat could use beef or chicken in this cabbage stir-fry. This was an
impromptu recipe that I created with ingredients that were in my
fridge rather than having to go out and buy special supplies.
Actually, stir-fries are ideal because these are tasty when you use
up veggies, tofu, or meats you already have.
I
started out by chopping up the cabbage and put it in a large bowl.
Next,
I added chopped tomatoes and onions to the bowl.
I
drained the water from a package of organic firm tofu before opening
it.
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I
cut the tofu into cubes the best I could, but some of the pieces
crumbled, which is fine with me.
I
allowed the cabbage, tofu, tomatoes, onions, and chopped jalapeno to
cook down a bit in the roaster oven before adding some nutritional
yeast, salt, and oil to stir-fry oven style. Rather than buying soy
sauce for this stir-fry, I just used the nutritional yeast because it
gives every dish a savory flavor without having to buy a new sauce.
For this oven "stir-fry" I would open the lid of the
roaster oven every five minutes to stir the vegetables and the tofu.
After
"stir-frying" the cabbage and tofu in the roaster oven for
about forty minutes I took the pan out of the oven and allowed it to
cool it off.
After
the cabbage stir-fry cooled off, I plated up a portion to eat. The
nutritional yeast was an interesting way to create a sauce for my
cabbage dish without using soy sauce.
