Tofu and Market Veggie Sauté

It’s always so great when the market opens in April to give us fresh, local greens; and I’m so grateful for the hothouse tomatoes after a LONG Winter.  Come June, though, I’m ready for a little more color, and maybe something slightly less leafy, at the Farmers’ Market.  I’m happy to report that the time has come.  This morning, we found carrots, sugar snap peas, sweet bell peppers, cherry tomatoes, green garlic, garlic scapes, baby walla walla onions, and of course big beautiful bunches of kale, spinach, salad greens to which our loyalty remains even when their more colorful counterparts finally come into season.  There’s more too; visit the market and see!

We like to sleep in on Saturday mornings, which means rolling out of bed and getting straight to the market – no time for eating!  We munched on our first farm carrots and sugar snap peas of the season, but we were hungry by the time we got home!  So, we took stock of our bounty and made a delicious and simple tofu and veggie sauté.   If you don’t like tofu, skip it and use a different protein.  If you bought herbs on your trip to the market or you have some in your garden, by all means, use what you like.  Vary the vegetables as you like, but use them generously!

This makes enough for 2-3 hungry people, but you can adjust as needed…

  • 2-3 Tablespoons Extra Virgin Olive Oil
  • 1 large baby walla walla onion, thinly
  • 1/2 pound extra firm tofu (preferably frozen and thawed), diced
  • 3-4 inches garlic scape, thinly sliced
  • 1/2 bunch of spinach, roughly chopped
  • 1 cup (or so) of sugar snap peas, cut in thirds
  • a handful of cherry tomatoes, cut in half
  • 2 cups cooked rice (or other grain)
  • Salt and pepper, to taste

Heat a large cast iron (0r stainless) skillet over medium heat.  Add olive oil, pick up your skillet and tilt in a circle until it’s generously coated.  Sprinkle with a little salt and pepper, then add walla walla onions and tofu.   Spread into a single layer and  leave undisturbed for a few minutes.  Once the tofu is browned, flip it and spread again into a single layer.  Add the garlic scapes and sauté for a few more minutes.  Add the spinach and stir through until it begins to wilt.  Add the tomatoes and sugar snap peas.  Sprinkle with salt and pepper.  Give the veggie mixture a few stirs, then layer the rice on top and leave it for a few minutes to let the steam finish cooking the vegetables.   Stir the rice through and let it cook another minute or two. Taste and adjust seasonings.  Enjoy!

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