Ingredients: water, 1 cup of dry wild & brown rice, 1/2 pound/block of extra firm tofu, 2 scallions/green onions,1-2 cups of broccoli florets, 2 small yellow squash, raw coconut aminos
Step 1: cook your rice
Put 2 cups of water in a medium sauce pan and add 1 cup of wild or brown rice (I find a mix of the two to be best). You can add 1/2 a tsp of sea or Himalayan salt for extra flavor). Bring to a boil, reduce heat, cover, and let cook for about 45 minutes. Wait until the rice is cooked before moving on to step two. You can chop up your scallions, broccoli, squash during this time as well.
Step 2: stir fry tofu
Pour about 3 tbsps of coconut oil in a pan or pot and bring to a medium-high heat. Slice up half a block of extra-firm tofu and place it in the oil. Add about 2 tbsps of raw coconut aminos for flavor (this sauce has 65% less sodium than soy sauce, is gluten free, soy free, and is packed with 17 raw amino acids!). Raw coconut aminos sauce can be found in the same isle as Braggs Liquid Aminos at your local health food store or organic coop. Brown your tofu on at least one side.
Step 3: add scallions (green onion)
Get ready for a wonderful aroma to fill your kitchen. Slice up two scallions/green onions and toss them with your tofu for 1-2 minutes.
Step 4: add broccoli
Throw 1-2 cups of broccoli florets in with the tofu. Stir fry for about 5 minutes. Make sure that your broccoli remains a vibrant green! You want the florets to be a little crunchy when you serve your meal.
Step 5: add cooked rice
Now you can add your rice! Stir it all together and add 2-3 more tbsps of raw coconut aminos.
Step 6: add squash
Take your pot off the stove. Finally you can add the finishing touch, about a cup of sliced or chopped yellow squash. It cooks so quickly that you can throw it in at the last minute and it will actually soften up slowly in your plate during dinner. this ensures that the squash will not be over cooked.
Serve and Enjoy!
~ V ~