Tofu or Not Tofu… That is the Question.

Lately there's been a little murmuring in the news about whether or not soy foods are really all that. From what I understand the jury's still out over soy products for kids, but if you're a woman who's exiting her childbearing years, my sense is…Tofu!

So that brings me to recipe time. I thought about doing something that hides the tofu, but changed my mind. The thing is tofu is actually one of those foods that people think they don't like because they've either never tried it, or had it prepared poorly. (Probably more often the former.) Instead, I opted to embrace it! Try this Italian twist on a stir fry using flavorful veggies like onions, cauliflower and California Ripe Olives along with diced tofu to give it some punch. Remember, you're never too old to like something new! 

 

Balsamic Tofu Stir Fry

• 2 Tbsp. olive oil
• 1 lb. extra firm tofu, diced 1-inch, drained
• 1 red onion, chopped
• 2 zucchini, sliced into half moons
• 6 oz. cauliflower florets, sliced
• 4 cloves garlic, peeled and minced
• 1 cup California Ripe Olives, whole, pitted
• 1/4 cup chopped basil
• 3 Tbsp. balsamic vinegar
• salt and pepper to taste

Heat 1 tablespoon of oil in a non-stick wok, griddle or sauté pan over medium-high heat. Cook tofu in pan for 4-5 minutes, stirring occasionally until browned on all side. Transfer to a clean bowl and wipe out pan. Heat remaining oil in pan and add onions, zucchini and cauliflower. Cook for 4-5 minutes, stirring occasionally until browned and tender, then add garlic and continue cooking for 1 more minute. Toss in mixing bowl with tofu and stir in California Ripe Olives, basil and vinegar. Season to taste with salt and pepper. Serves 4. Serve over pasta, bulgur, cous cous or rice if desired.