For supper tonight, I made a few separate dishes that went well together. Each dish was easy to make and the end result was very yummy!
Here are the recipes for the Ginger Almond Tofu and Greens Medley (see picture to the left):
Ginger Tofu and Green Beans
1 tbsp olive oil, 1/2 tbsp sesame oil, 1 medium onion, sliced, 2 garlic cloves, minced, 1 tbsp, ginger, freshly grated, 1 package of tofu, sliced (I used the 175 g package of soyganic super firm tofu), 1 1/2 tbsp wheat free tamari, 2 cups green beans, 1/2 cup almonds, chopped
Place olive oil and sesame oil in frying pan over low heat, add onion, garlic, and ginger and saute for 3 minutes. Add tofu and saute for another 3 minutes. Add tamari and saute for another 3 - 5 minutes and remove from heat. Place green beans in steamer and steam for 3 - 5 minutes. Transfer green beans to tofu mixture, place pan back over low heat, add almonds, and saute for another 3 minutes. Remove from heat.
Almond Kale and Collards:
3 cups leafy greens (I used a mixture of black kale and collard greens), chopped, 1 cup zucchini, chopped, 2 medium carrots, grated, 1/4 cup almond butter, 1 tbsp wheat free tamari, 1 tsp balsamic vinegar, 1/8 cup water, 1/4 tsp red chili flakes
Place leafy greens and zucchini in steamer and steam for 5 minutes. Remove from heat and combine greens, zucchini, and carrots in a bowl. In a small bowl, blend together almond butter, tamari, balsamic vinegar, water, and red chili flakes until smooth. Pour almond butter mixture over greens mixture.
I served the tofu and greens over rice (for the rice, I combined 1/2 cup of short grain brown rice and 1/2 cup of japonica rice, which is like a short grain black rice, with 2 cups of water, brought it to a boil and cooked it for 40 minutes) and it was a very tasty meal!