Surprisingly, one of the few ways I have been able to not just tolerate, but enjoy vegetables during this pregnancy, is through Asian-inspired dishes, especially things like fried rice or stir fry. Whatever vegetables are on hand can work, so you can not only clean out the fridge, but also balance nutrient intake through a variety of colors and textures from seasonal produce.
As someone who is also very finicky with tofu, I promise this method works! Baking tofu prevents any sticking to a pan and allows each piece to bake evenly, ensuring no mushiness! Finish the tofu cubes off in the skillet with the vegetables to get a perfectly crispy crust. Great with rice, or I think even better with some multi-color quinoa for an extra protein boost.
- 1 package Extra firm tofu
- 1/4 c low sodium tamari
- 1 T lime juice
- 1 tsp sriracha
- 2 c vegetables of choice
- 1 T coconut oil
- 2 c rice or quinoa, cooked
- Drain tofu and pat dry. Slice into four rectangles, and press between two towels with a few extra cookbooks or a cast iron skillet for 10-20 minutes.
- Whisk together a marinade with tamari, lime juice, and sriracha.
- Once pressed, dice tofu into cubes. Toss with marinade. Place on a baking sheet lined with parchment paper and bake for 20 minutes at 450. Save remaining marinade.
- While tofu cooks, heat coconut oil in a large skillet over medium high heat. Add veggies and stir fry into slightly tender and browned. Pour in remaining marinade.
- Once tofu is done baking, add cubes to skillet with veggies. Toss gently and let crisp up in pan.
- Serve with rice or quinoa.
Per serving: 260 calories, 31 g carbohydrate, 9 g fat, 16 g protein, 774 mg sodium, 2 g sugar