Book of Yum

This week the Gluten Free Menu Swap is hosted by the Gluten Free is Life with a theme of cherries. You can find more menus with Org Junkies menu swap, hosted this week by the Happy Housewife.

Monday: Asian
Julie’s Corn Lemongrass Stir Fry
Brown Rice
Cucumber Salad

Tuesday: Vegan
Vegan Pot Pie

Wednesday: Mexican
Veg Fajitas with homemade corn tortillas

Thursday: Italian
Grilled Chebe Pizza

Friday: Japanese
Veg Onigiri

Gluten Free Baked Goods: Rebecca reilly’s cherry cake

I haven’t been cooking much these days, but I did make up this delicious garam masala Indian tofu scramble. A new mommy needs her vegetarian protein and this was a great, fast way to get it.

Garam Masala Tofu Scramble Recipe Main Course  Tofu  Vegetables  American  Indian

Ingredients olive oil or other favorite oil for pan 1/2 onion, diced 2 small carrots, diced (or 1 large) 1/4 apple, diced 1/2 package lite firm tofu, pressed in towel for at least 10 minutes and diced and/ or crumbled generous sprinkle garam masala spice blend(i used penzey’s punjabi) 1/4 to 1/2 inch fresh ginger root, peeled and grated with microplane lemon pepper to taste or lemon zest, fresh ground pepper, powdered garlic salt to taste handful fresh spinach generous handful nutritional yeast(optional) Directions Heat oil (about 1/2 to 1 tbsp.) in nonstick or cast iron pan on medium. Add diced onion and carrots and begin to soften. Add apple. A minute or two later, throw in your tofu and distribute evenly over pan. Season generously with garam masala, ginger, lemon pepper, and salt. As tofu begins to brown, throw in your spinach and finally nutritional yeast, folding into other ingredients. When it starts to brown lightly, remove from heat and enjoy!

Rating:  8 Original Source:  The contents of my brain. please do not replicate anywhere without my permission. Thanks. Recipe ID:  1437 Added:  July 27, 2009 Last Modified:  July 27, 2009

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