Gingered Tofu & Zucchini (AND a little chit-chat)

I’m a wee bit behind on blog posts… about 30 to be exact! Oops! My son will be 6 months old tomorrow, we moved him into his crib last month (our computer is in his room – my office/his room type of thing) and it’s been hard to get on the computer for any length of time. I cranked up his white noise machine tonight so I can get some of these posts out to you!

He starts solid food tomorrow too… yay!! Baby food recipes coming your way!

Anyways, we have made a few changes to our diet over the past month with the help of an awesome plant-based Registered Dietician! I also started Crossfit three months ago and I am SO HAPPY with my overall appearance right now… I look and feel better than I did BEFORE I had both of my kids!!

A few of the changes we’ve made from this learning process:

* Cut out added oils and salt

* Stopped eating bread more than twice a week MAX

* Switched to eating more whole foods (cut out flour, etc… well, for special occasions!)

SO you may see my recipes changing a bit. I need to post the ones I’m behind on but after that you may see a change in the type of recipes I choose to cook OR I will be altering them to suit our new dietary path. 🙂

OK! Onto the food!

This is my version of a recipe from one of my favorite bloggers – Melomeals Vegan For $3.33 A Day… LOVE HER!! This is a really easy recipe, perfect for a busy evening!!

Gingered Tofu & Zucchini

My daughter loves this! I serve this over quinoa or brown rice OR I make it into Spicy Noodles! (Post to follow… that’s a GOOD RECIPE!)

Gingered Zucchini and Tofu
  • Water/broth for sautéing
  • 7 oz extra firm tofu cut into small cubes – I used one block Trader Joe’s Organic High Protein Tofu
  • 1 large zucchini,  medium chop  I used 3 for extra veggies
  • 1 large onion, diced
  • 5 large cloves garlic, chopped
  • 3 tablespoons fresh ginger, minced
  • ¾ cup water
  • Smoked Sea Salt to taste
  • Soy Sauce/coconut aminos to taste
  • Black Pepper  to taste
  • Siracha if desired, to taste
  1. In a screaming hot cast iron (medium high heat) add the tofu, onion and zucchini. Let it stay there until the tofu starts to come away from the pan. This will give it a nice caramelization.
  2. Now add the garlic and ginger along with the water and a pinch of salt.
  3. Stir well and cover for 5 minutes, add soy sauce, more smoked sea salt, pepper and siracha to taste

Tofu, zucchini & onion ready

Add to HOT pan

Now add garlic, ginger and water

Add soy sauce, pepper, smoked salt and sriracha to taste


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