Let’s be honest: the combination of cumin and maple syrup sounds like it could be kiiiiinda sketchy. Fortunately for everyone in the Booyahsphere, I went out on a limb and tried this recipe last night so I can accurately report back that it is in fact, amazeballs. Not only amazeballs, but super flavorful and super quick, too. And totally vegan. Oh, and one serving is stuffed full of protein, fiber and Vitamins A & C, and clocks in at under 400 calories. Talk about plant power – hollaaa! The original recipe was posted on POPSUGAR, but I’ve adapted it here for people that stand on their feet for 8 hours a day, and will literally eat all of the Garlic and Lemon Whole Foods olives while standing here chopping so let’s just get this show on the road yes? Lucky for us, it only takes about 40 minutes from start to finish, so you can jam out to Van Morrison and sip a glass of wine while you chop in order to distract your stomach from digesting itself. I’ve added a little more protein, and a touch more flavor with a Booyah twist. 😉 I hope you enjoy it as much as I did! 🙂
Maple-Cumin Tofu with Farro
1 cup farro
3 cups low-sodium vegetable broth
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 8-ounce block of extra firm tofu, cubed
2 tablespoons tamari
1/2 teaspoon ground Chinese ginger
3/4 teaspoon garlic powder
3/4 teaspoon cumin
3 medium-sized carrots
1 tablespoon maple syrup
3- mini rainbow bell peppers, sliced
1 large crown of broccoli, cut into florets
Step One: Start your farro. Add the veggie broth and farro to a medium size sauce pan, bring to a boil and then reduce to a simmer. Cover your saucepan and allow the farro to simmer for 30 minutes while you prep all your jazz on the other side of the kitchen. Once your farro is done, stir in the black beans.
Step Two: Prep your tofu. Dice your tofu into bite-sized cubes, and pat dry to remove as much liquid as possible. I placed my diced tofu in a single layer on a dinner plate, covered with a paper towel, and gently patted with a paper towel to remove excess liquid.
Step Three: Prep all your veggies. Chop your broccoli, grate your carrots into long ribbons and slice your bell peppers into pretty slices. Since I could not find my vegetable peeler or grater for the carrots, I had a mild freakout until I realized I could attempt to use my Veggetti like Debbie from The Mountain Kitchen (who made a banging Carrot Salad for Meatless Monday). My attempts were met with medium success, so I’d look for your grater before you start your farro. 😉
Step Four: Once all of your veggies are prepped, heat the oil in a large saute pan. Once that oil is piping hot (this is important, it helps to crisp up your tofu so that it doesn’t fall apart), add your diced tofu and drizzle with tamari and spices. Personally, I freestyled this and didn’t measure it out – give your tofu a good coating of spices and tamari – this is where a lot of the flavor comes in, so don’t be shy!
Step Five: Allow your tofu to crisp up along the edges and develop a nice golden brown color. Be sure to stir every few minutes so the tofu doesn’t stick or burn on one side. Allow your tofu to cook for about 15 minutes while you have a dance party in your kitchen.
Step Six: Once your tofu is cooked, drizzle maple syrup over the tofu. Add the carrots and bell peppers and cook for about 5 minutes.
Step Seven: Stir in the broccoli florets and cook for another 10 or so minutes until the broccoli looks vibrantly green and is slightly tender.
Step Eight: Serve over the farro and bean mixture, with a little Sriracha on the side if you’re a spice lover like me. Enjoy!! 😀 😀 😀
This recipe was delicious – I was pleasantly surprised as to how the flavors mingled together. It hit all of my “musts” for a new recipe – flavorful, filling and full of nutrients. I think that you guys will really enjoy it! 😀 😀 😀
Happy Tuesday, all! 🙂