Friday, January 1, 2010

Cabbage Carrot Cashew Stir Fry

I made some yummy lunch today, and since I haven't done a food post in a while, here it goes. Measurements are approximate, since it was a cleaning out the fridge/throwing stuff together kind of meal. Very filling, high in protein, and almost vegan (and you could sub agave for the honey).

canola or sesame oil
4 oz. firm tofu, diced
1 carrot, thinly sliced
1 leek, sliced
2 cups green cabbage, chopped
1 cup leftover cooked quinoa (I used red and white mixed together)
3 tablespoons cashew butter
2 tablespoons tamari
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon red pepper flakes
1/2 cup raw cashew pieces

Heat the oil in a a large frying pan and cook the tofu over high heat until it is just starting to turn golden brown. Lower heat to medium-high and add vegetables and quinoa and cook until veg are soft. Meanwhile, whisk together the cashew butter, tamari, cider vinegar, honey and red pepper flakes in a bowl. When the vegetables are cooked to your preference, lower the heat even more, add the sauce and cashews and stir well to coat. Serves 2-3.