Vegetarian dishes




2 servings

½ lb (230 g) firm tofu, cubed
1 c. tablespoon (15 ml) olive oil
2 cloves garlic, minced
1 piece fresh ginger (about 1 inch (2 cm), finely chopped
1 green pepper cut into strips
1 red pepper cut into strips
2 cups (500 ml) broccoli florets + broccoli stalks, peeled and chopped
1 to 1 ½ cups (250 to 375 ml) sliced ​​mushrooms
6 shallots, chopped


2 c. tablespoons (30 ml) tamari sauce
1 c. tsp (5 ml) cider vinegar
1 c. tablespoon (15 ml) of unpasteurized honey (optional)
1 cup (250 ml) water
1 c. in Table 1 + c. tsp (20 ml) vegetable stock without msg
1 c. tablespoon (15 ml) cornstarch
Pinch of cayenne pepper



1. Mix together all sauce ingredients and heat, stirring until thickened. Set aside.

2. In a large saucepan, saute garlic and ginger in olive oil about 2 minutes. Add cubed tofu and other vegetables, except onions. Stir, cover and cook a few minutes, just long enough to blanch vegetables.

3. Add sauce and shallots. Simmer a few minutes

Serve with brown rice or basmati rice.

Lise Guénette, ND.A.
All rights reserved

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