My partner’s favourite lunch is microwaved tofu and vegetables with chili (he’s a chili fiend). I’m not a huge fan of either tofu or microwaves, but hey, I’m not purist. It’s mostly garden vegetables, and I am a huge fan of them!
I’m not a huge fan of tofu because soy beans contain a number of compounds that can cause health problems, it takes a fair amount of processing to get tofu from soy beans, and they are one of the most genetically modified and unsustainably farmed crops on the planet. Nutrisoy and Soyco are a couple of brands that don’t use genetically modified soy beans.
I’m not much of a fan of microwaves either, mostly because they have such limited uses for so much consumer electronic junk. But Lewie has a microwave at his work and it is an easy, no mess way to cook lunch, especially if you have an inactive office job.
The Recipe:
Part 1: The Dressing/Marinade
I make a jar of this because we use it for all sorts of dishes.
In a jar, shake together:
- 1 part olive oil
- 1 part lemon juice
- 1 part soy sauce
- 1 part sweet chili sauce or chili jam
- a clove or two of garlic crushed
- a similar amount of ginger crushed
- a little sesame oil or tahini
This dressing or marinade will keep in the fridge for weeks. Use a few dessertspoons over the vegetables in the lunchbox. They will toss themselves on the way.
Part 2: Tofu
Fry some cubes of tofu in a little oil till browned.
Part 3: The Vegetables
This is just simply chopped garden vegetables in season.
- Chinese cabbage
- Silver Beet
- Celery
- Carrot
- Broccoli
- Cauliflower
- Snow Peas
- Red Onion
(I have a zucchini plant surviving in my garden, but really it shouldn’t be in season.)
Assembling and Cooking:
Vegies and cooked tofu in a microwavable lunch box with a lid, with a couple of spoonfuls of dressing.
At work at lunch time shake the lunchbox to cover everything in dressing and put the whole thing in the microwave for 4 to 5 minutes (more or less, depending on how crunchy you like your vegetables.)
Feel so glad you brought lunch rather than succumbed to a burger.
This is a really nice idea Linda, thanks. I must admit, I do have a weak spot for tofu…
I love the way you give a balanced view to all the things you write about , Linda. Publishing a soy recipe but also your concerns about soy.I think everything is okay in small quanities but I have been worried about the proliferation of soy in day to day supermarket products – it was interesting to read the article you provided a link to because I am sure the average person who thinks they don’t eat soy might be surprised if they look at all the ingredients listed in their food.
At the same time , I am going to try out your recipe .It sounds yummy!
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