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.
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
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.
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.