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Recipe: Tofu Pour Over | Food & Drink News | St Louis

Recipe: Tofu Pour Over |  Food & Drink News |  St Louis
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SARA BANNOURA

Steve Ewing.

I was a vegetarian for years, believe it or not – and one of my family’s favorite meals is the Tofu Pour Over. If you want, you can simply substitute chicken, and it’s just as delicious.

Ingredients:
1 pound firm tofu, frozen and then thawed
Seasoned salt to taste
Garlic salt to taste
1 pound broccoli thawed, from the freezer
1 can (10.5 oz) low-fat cream of broccoli soup
4 cups cooked jasmine rice

Instructions:
The key is to freeze and then thaw your tofu to give it a firm enough texture. Drain the thawed tofu to get the ideal firmness. Season with a mix of seasoned salt and garlic salt. Pour the cream of broccoli soup into a saucepan and cook over low heat until hot, stirring occasionally.

click to enlarge This vegan recipe combines broccoli and tofu.

SHUTTERSTOCK

This vegan recipe combines broccoli and tofu.

Cook jasmine rice in a separate pan. Cut the tofu into bite-sized pieces and stir-fry in a wok with light oil or non-stick cooking spray to firm up. Add broccoli to stir-fries, cook for three to four minutes if thawed from the freezer. Add stir-fry to the cream of broccoli soup mix. Stir.

Serve over jasmine rice.

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