Tonight’s meal is totally extemporaneous. We bought bok choy at our last visit to the Korean market. Bok choy is chinese cabbage. It’s extremely nutritious:
The veggie is packed with vitamins A and C — one cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to two-thirds the RDA of C.
1 stalk bok choy
1/4 cup chopped yellow onion
2 crushed, chopped garlic clove
1 tablespoon oil (I used grapeseed)
3/4 cup firm tofu
1 teaspoon Bragg Liquid Aminos (or soy sauce)
Easy instructions: add the oil and heat on medium-high, add the onions and garlic, then tofu. Cook until lightly braised. Add the Bragg Liquid Aminos. I also had leftover quinoa/black bean veggie burger, so I heated that up as well. By the way, this tofu is what I made today. Talk about hot of the press!