Denver Food Rescue Tofu Toss
This past Saturday I had the upmost pleasure of presenting a cooking a demonstration for the Denver Food Rescue's 7th annual Food Rescue Ride. We made a simple, flavorful and coast effective meal live utilizing ingredients that I would often find at the Denver Food Rescue's no cost grocery.
The Denver Food rescue is an organization that secures food that would have otherwise been thrown away from grocery stores and restaurants. That food is then distributed to other local organizations to be offered to the community at no coast.
I was extremely fortunate to have had one of these distribution sites basically in my back yard when I needed it the most. The no cost grocery was not only a place for me to get free, fresh, often organic food, it was community. The community that was established then has continue to grow and flourish, and for that I am forever grateful.
Below is the recipe and the link of a recap from the live broadcast
TOFU TOSS RECIPE
This is great way to utilize any elder veggies mummifying in the back of your fridge or leftovers.
1 brick of extra firm tofu, cubed
1 onion, chopped
1 green bell pepper, sliced
3 cloves of garlic aka as many as you like
3 celery stalks, chopped
3 cups of spinach
3 cups of cooked brown rice
6 large button mushrooms, minced
handful of cherry tomatoes
Slice, chop and mince your veggies keeping them in separate piles.
Drain your tofu and cut into cubes. Season with 2 teaspoons of Momma Jah's Adobo. Toss gently to ensure your tofu is evenly seasoned.
Heat 2 cast iron skillets on medium high heat. One will be for your veggies the other for your tofu and rice. The tofu and rice skillet should be the bigger of the two.
Once hot add 2 tablespoons of olive oil to both pans.
Place tofu evenly in your pan and allow to cook for 3-5 mins before flipping. That's right, don't touch it.
In the second pan add your onions and peppers. Leave these alone for 2 mins as well. Give your food a chance to meet your pan and develop color. Color is flavor!
Once you can really smell those onions cooking add your celery.
By this time your tofu should be ready to flip. If its sticking to your pan its not ready. If its burning it's too hot. Allow to cook undisturbed for another 3-5 mins after flipping.
Go back to your veggie skillet and add your sliced mushrooms, and a healthy pinch or two of Momma Jah's Adobo. Cook until mushrooms change color and released their water.
Add tomatoes and spinach, stirring occasionally until spinach is bright green.
Add your rice to your tofu pan and toss together.
Transfer the contents of your veggie skillet into your rice and tofu skillet and incorporate gently.
Cook for another 3 mins stirring occasionally.
Ready to serve!
You can enjoy this as a main dish, a flavorful topping to a salad, or a hearty addition to your wraps.
How can you use what you have on hand to create magic?