4 cups cooked grains (brown rice, quinoa, farro, or freekeh)
2 Tbsp toasted sesame oil
3 Tbsp reduced-sodium Tamari soy sauce
1/2 large yellow onion, finely chopped
2 garlic cloves, finely minced
1-2 cups savory, organic tofu, cut into 3/4-inch cut cubes
1 Tbsp turmeric
1 cup finely chopped kale or broccoli rabe
2 carrots, peeled and finely chopped
3 scallions, finely sliced
Sesame seeds, for garnish
- In a medium saucepan, bring two cups uncooked brown rice, farro, or your choice of grains, plus the appropriate amount of water to boil. Simmer for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
- Chop your savory tofu into three-fourth inch cubes and set aside.
- Place a large nonstick skillet or wok over medium-high heat. Add the toasted sesame oil, heat, followed by the chopped onion, and saute until fragrant. Add the garlic, carrots, and soy sauce, and sauté until it begins to evaporate (approximately two minutes).
- Finish off with half of the scallions and stir-fry for another three minutes, or until thoroughly heated.
- Sprinkle in your turmeric. Add your choice of grains and sauté until all is warmed through. Add your tofu and mix to combine all ingredients.
- Finally, add the chopped kale or broccoli rabe and stir gently to coat and quickly warm through. Top with the remaining scallions and some sesame seeds and serve immediately.
Source: Well and Good