Sauteed cayenne tofu with sprout


#1


Half a pack of extra firm tofu sauteed with some cayenne powder and crushed garlic. Brown the tofu slices on both sides. Add a few slices of green pepper, onion and mushroom, along with a quarter cup of tomato puree and a pinch of salt. Simmer on low medium for about 15 minutes. Serve with fresh sprout mixed with a pinch of lime juice.

About 12 grams of carb. per serving. (Makes about three servings if you use half a block of tofu).

#2

Do you do your own sprouting? I’m looking into this, but I just don’t want to buy one more piece of equipment that will sit on my kitchen counter.


#3

Kim,
I do my own sprouting. You don’t have to buy any equipment. In a ceramic bowl, add half a cup of dry green lentil. Add just enough water to submerge the lentil. Cover the bowl and leave in a warm area overnight. Change the water and continue to keep covered. The lentils would have sprouted by then. Depending on the temperature, it take about 48 hours. The warmer the better. Any type of dried beans work. You can even use the dry bean soup mixes that you get in the grocery store for variety. And feel free to use any type of bowl. I use ceramic because they are easy to clean, and don’t conduct heat.


#4

Ross,
Thank you! I cook 'em, click 'em and eat 'em (before they go cold!). I guess this is my version of “shoots, eats and leaves”!