g r e e n b e a n s . w i t h . t o f u

This simple, easy dish is becoming a staple in our house. It fills the air with a warm, comforting aroma and practically cooks itself. The vegetables can be easily switched out – lately I’ve been into green beans or asparagus.

// G R E E N  B E A N S  w/ T O F U //
//s e r v e s  1 // (adjust amounts based on number of people)

/ r e c i p e /
1/2 cup rice (jasmine, basmati, or wild mixed are my favorites)
1 Tbs coconut oil
1/4 package tofu, chopped into blocks
1 generous glug olive oil
1 generous handful of green beans, stems removed, or asparagus
curry powder and garlic powder, to taste
salt and pepper, to taste

/ p r o c e s s /
cook rice according to package instructions.
while rice is cooking, melt coconut oil in a nonstick pan over medium heat. add tofu and cook until lightly browned and crispy; flip and repeat.
while tofu is cooking, heat olive oil in a medium pan over medium heat. place vegetables in the pan and shake to coat. cover and cook for 10 minutes, shaking frequently. season with curry and garlic powders, and add salt and pepper to taste.
place tofu and vegetables over rice in a bowl and enjoy.


// l e a v e . a . r e p l y //

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