Left Over Broccoli with Mixed Vegetables, Tofu and Lots of Good Stuff!
2 cups left over broccoli
1 block thick organic tofu
2 cups white mushrooms cut in half
1/4-1/2 cup each raw sunflower seeds and raw sesame seeds
1/3 cup unsweetened apple sauce
1/3-1/2 cup coconut flakes
1 tablespoon fresh ginger paste
1/2 red onion chopped in quarters
1 small sliced red pepper
1 small sliced orange pepper
1 lemon – fresh juice from
1 lime – fresh juice from
Par boil tofu in sauce pan. In wok put sliced-in-half white mushrooms in water and simmer. Heat up sunflower seeds with broccoli and sesame seeds till lightly brown. No oil added. Turn off. Keep simmering both mushrooms and tofu.
Add: Garlic powder, lemon pepper, ginger, soy sauce to tofu and simmer. Then add Hoisin sauce 1/4-1/3 cup and stir.
Add to mushrooms sea salt, garlic powder, parsley flakes, red onion quarters, ginger powder – lots. Add in after several minutes of simmering sliced red and orange peppers and stir.
Water stir fry both tofu and mushrooms about “halfway up the foods.” Gently stirring with spatula (didn’t use any oil). Keep stirring both stir frys.
Pour off juice from tofu and pour tofu mixture in mushrooms and stir everything together. Then after 1-2 minutes pour off juice and save. Keep stirring and then add applesauce and more Hoisin sauce and stir. Add ginger paste. Squeeze juice and stir juice of one lemon and one lime. Continue to stir. Add Hoisin sauce or sweetness to taste. Keep stirring and add in 2 cups left over broccoli florets. Stir for 30-60 seconds and pour in toasted sunflower and sesame seeds and stir till broccoli is warm. Add in hand full of shredded coconut last and stir 30 seconds and serve. You can add more coconut to your own plate! Enjoy!
Be and Stay Well,
You may call Kirk Hamilton PA-C Monday thru Friday 8-9 a.m. PST at 916-489-4400 for brief medical questions at Health Associates Medical Group.