Protein-Packed Broccoli Bean Salad
1 tablespoon olive oil
1/2 large yellow onion, coarsely chopped
1 1/2 teaspoons salt
1 tablespoon curry powder
2 teaspoons turmeric
1/2 teaspoon cayenne
1 tablespoon garlic powder
1 teaspoon ginger powder (or minced fresh ginger)
8 ounces super-firm tofu, diced
2 tablespoons water
4 cups broccoli, chopped bite sized (about 1 head broccoli)
1 (14 ounce) can garbanzo beans
1 (14 ounce) can black beans
1. Add olive oil, onion and salt to a large skillet and saute on medium heat for about 5 minutes, or until onions are slightly translucent. Add the rest of the spices, tofu and 2 tablespoons water, and cook until water evaporates, about 30 seconds.
2. Add broccoli and cook for about 1 or so minute, just enough to heat it up and coat it with the spices, you want the broccoli to still be crispy. You may need to add a few more tablespoons of water to keep from sticking.
3. Remove from heat, add garbanzo beans and black beans and stir thoroughly. Serve immediately or let sit for a few hours to let the tofu absorb the flavors.
Source of recipe: www.luxhippie.com
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