If you’re looking for an idea for a nutritious meatless supper (whether on Monday or any day), try my tried and true recipe.
-Put a dozen chunks of extra-firm tofu in a bowl with a little soy sauce and minced ginger; set aside to marinate. In a wok over high heat, stir fry one chopped onion in vegetable oil. When soft, add thinly sliced carrots, one sliced red pepper and some cauliflower florets; stir fry for a few minutes, lower heat then deglaze with around a 1/4 cup rice wine vinegar or white wine. Meanwhile, to a Pyrex measuring cup add 2 cups of boiling water from the kettle and one vegetarian broth cube. Stir in one teaspoon of cornstarch and a teaspoon of honey or sugar. Add this broth to the wok. Add sliced mushrooms and some bok choy, plus one finely minced jalapeno pepper and the marinated tofu (including soy sauce & ginger). Simmer until sauce is thickened and bubbling. Finish with a little sesame oil, if you have it. Serve over jasmine or brown rice. Makes 2 large and filling’but very healthy’dinner servings.