Cooking seasonal vegetables with a tangy tamari ginger tofu is a completely balanced meal. Wrap this savory combo in the first crop of Radicchio for an element of bitter and crunch. It is low carb and delicious. Feel free to use other vegetables.
Prep time: 15 minutes
Cook time: 20 minutes
1 Block of Tofu, firm
1 bunch of broccoli, stems removed
4 radicchio leaves
1 clove garlic, shaved, optional
1tbsp. olive oil
salt & pepper to taste
Marinade for tofu
1/4 cup tamari
1 piece ginger root, minced
2 cloves garlic, minced
2 tbsp. fresh lemon juice
3 tbsp. cilantro, chopped, save some to finish the dish.
1/4 tsp sea salt or to taste
1 tsp monk fruit ,or honey
Method. ~ Mix all the ingredients in a bowl.
Slice 4 pieces of tofu, and lay them out on paper towels to remove excess moisture. Replace paper towels if needed.
Do not skip this step, as it will water down the marinade.
Place the tofu in the bowl with the marinade. Let sit for 5 minutes.
Save some extra marinade to drizzle on finished dish. Taste for seasoning.
Adjust with more lemon, or salt.
Cooking Tofu ~
In a large nonstick pan on medium heat, coated with olive oil, cook the tofu and brown on both sides.
When you flip the tofu, in the same pan, add the florets of broccoli, around the tofu, pinch of salt, and shaved garlic. Add more olive oil if needed. Lower the heat to medium - Low. Finish cooking until broccoli is tender.
Place 2 large radicchio leaves on a white plate. Sprinkle with a pinch of salt, and squeeze of lemon juice. Place the cooked tofu and broccoli on top of radicchio. Drizzle
remaining marinade , and chopped cilantro, over the dish.
Roll the radicchio leave and eat it like you would a taco.