Tofu Broccoli Cashew Peanut Madness!

I recently borrowed the cookbook From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce.  This cookbook is put out by the Fairshare CSA Coalition and features a lot of easy and delicious recipes that can be made from a CSA share.  It also includes many helpful hints about how to keep produce fresh throughout the week.  I saw this recipe and it looks delicious and easy.  Hoping to make it sometime this week!

  • 1 T. butter or oil
  • 1 large onion, chopped
  • 1 clove of garlic, minced
  • 1 pound herberd or plain tofu, cubed
  • 2 T. tamari or soy sauce, divided
  • 1/2-3/4 cup peanut butter, preferably chunky
  • 2-3 t. lemon juice
  • 1/4 t cumin or more to taste
  • hot pepper,  minced to taste or powdered cayenne
  • 1 medium head broccoli, chopped
  • hot, cooked brown rice
  • handful of roasted cashews, chopped
  • salt to taste
  • optional additions: chopped cilantro, a few leaves of wilted kale or chard, chopped cucumber
  1. Heat butter or oil in skillet.  Add onion, garlic, and hot pepper (if using) and saute until soft.
  2. Add tofu and 1 T. tamari or soy sauce and saute until brown.  Remove from pan.
  3. In the same pan, mix peanut butter, lemon juice, remaining T. of tamari/soy sauce, cumin, cayenne (if using), and a pinch of salt.  Thin with up to 1 cup of water to get a gravy-like consistency.  Stir in tofu mixture.
  4. Steam broccoli.  Saute greens (if using).
  5. Serve sauce over broccoli and brown rice, topped with cashews, cilantro (optional), and cucumber (optional).

Collard Leaf Dolmas

I made these once for my sister-in-law's birthday because she is a collard lover.  They take a bit more time to prepare but sure are delicious.  They are sort of like stuffed grape leaves but only collards with a quinoa pilaf.  This recipe is adapted from Moosewood Cooking for Health.

  • 1 cup quinoa
  • 2 cups water
  • 1/2 t. salt
  • 2 T. olive oil
  • 1 cup diced onion or scallions
  • 2-3 garlic cloves or garlic scapes
  • 1 cup minced sweet peppers
  • 1 1/2 cups diced broccoli or zucchini
  • 1 t. dried oregano or 2 t. fresh oregano
  • 3 T. fresh mint
  • 1/2 t. black pepper
  • 1/2 T lemon juice
  • 8 collard leaves

To make the quinoa, first wash in strainer.  Then in a saucepan combine quinoa, water, and salt. Cover, simmer, and cook on low heat for 15 minutes.  Remove the pan from heat and let sit for 5 minutes, then fluff with a fork.

While the quinoa cooks, warm oil in skillet on medium heat.  Add onions and garlic and cook for a bit until translucent.  Add in peppers, broccoli, oregano, mint, and black pepper.  Cover and cook, stirring a few times to keep the veggies from sticking.  Once the veggies are tender, add lemon juice and cooke quinoa and some more pepper and salt to taste.

Take your washed collard leaves and cut the large part of the main stem out.  Steam or boil them until they soften and are bright green.  Spread  the leaves onto a plate to cool.  After they have cooled a bit, put leaf on the countertop nice and flat.  Try and overlap the area where you removed the stem.  Mound 1/2 cup of quinoa filling on the center of each leaf near the bottom.  Fold the sides of the leaf over the filling and then roll it up from stem end to tip end to form a little package.  Place dolma seam side down in lightly oiled 8 inch baking dish.

Repeat with the rest of the collard leaves. The eight dolmas should fit snugly into the baking pan.  Cover and bake in preheated 375 degree oven for 15-20 minutes, until hot.  

You can also top the dolmas with tomato sauce prior to putting them in the oven!