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RED x THREE
Loaded with antioxidants!
Recipe BY ELIZABETH FIEND
Serves 4 – Time: 1/2 hour
Category: Vegan Recipe
Red foods generally contain more vitamins than their less showy cousins. Take advantage by combining 3 red vegetables and tofu in this spicy, Korean flavored vegan meal. You only use one pot, making this the perfect dish for those with roommates (cuz you know they never wash the dishes).
I don’t serve this with a starch (aka rice) as most people would. This keeps it way down on the glycemic index making it a most filling, but not fattening meal. For more on how you can use the glycemic index to lose weight click here.
SEASONING Ingredients
1 t sesame oil
3 or more cloves fresh garlic — minced
2 T fresh ginger — minced
HOT pepper flakes (to taste, I recommend a lot!)
RED STUFF
2 RED onions — sliced into ½ moons
2 RED peppers — cut into match sticks
1/2 head RED cabbage — shredded
PROTEIN
1 lb. firm tofu – cut into cubes and baked or lightly sauteed
SAUCE
1 T light soy sauce
1/4 c lime juice
1/4 c brown sugar
1/4 c chopped cilantro
TOPPING (more protein!)
1/2 c walnuts pieces
COOK IT
In a non stick pan or wok, sauté garlic, ginger and hot pepper in sesame oil
Add onions, cook till just translucent
Add red peppers, cook till skins are soft
Add cabbage, don’t overcook!
Add tofu cubes and cook until heated through
[When the pan gets dry: do NOT add more oil, add a little water]
Stir in sauce ingredients
Adjust to taste
Dish up
Top with nuts
Eat
Note: This dish doesn’t make good leftovers as the red cabbage tends to dye the tofu an unsightly color.
