Wednesday, July 27, 2011

Mexican Stir-Fry

1. Who loves Mexican?  I do!  2.  Who loves a meal that can be quickly thrown together in one pan?  I do!This is a go-to meal for those days when you're starving and need to whip something up in a jiffy.  This recipe is in a pretty basic form and can easily be jazzed up to suit your tastes. 

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Makes 2 servings


1/2 green pepper, diced
1/2 small onion, diced
1 cup cooked black beans (if from a can then drain and rinse first)
1/2 cup canned diced tomato*
1/2 cup frozen corn
1 Tbsp taco seasoning**
1 cup cooked brown rice
hot sauce (optional)
Salt to taste

Spray skillet with cooking spray and saute green pepper and onion over medium heat until onion is translucent (just a few minutes).

Add the rest of the ingredients and cook 3-5 minutes.  Just spoon into a bowl and top with cheese, avocado, olives, jalepenos, etc. and voila! 

Nutrition Info (1/2 the recipe): 300 calories, 1.5g Fat, 10g Fiber, 13g Protein

* The leftover tomatoes can be frozen in one or two small tupperware to be used later. 

** I make it even simpler by using an all-natural taco seasoning (Simply Organic or Trader Joes both make good ones), but you can also mix up your own blend of cumin, chili powder, garlic powder and cayenne (if you like it spicy).

Sunday, July 10, 2011

Tofu Scramble Tacos

These tofu tacos are a quick, easy, vegetarian meal and makes enough for dinner and lunch the next day.  I keep an all-natural taco seasoning on hand to use in these but you can easily use your own blend of spices.  They're versatile and can be jazzed up with olives, jalepenos, cheese, avocado, or pico de gallo.   This can also be just as tasty eaten on it's own or over brown rice.

Makes 4 tacos

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1/3 block of extra-firm tofu, rinsed, drained and pressed*
1/2 cup diced green pepper
1/4 cup diced onion
1/2 cup canned diced tomato (preferably with green chilis)
1/3 cup corn (if frozen, thaw first)
2-3 tsp of taco seasoning
Salt to taste
4 corn tortillas


Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray.  Cook tofu over medium heat until lightly browned.  Flip as needed to cook evenly.  Transfer to a small dish and set aside.

Re-spray pan with cooking spray.  Add green pepper and onion and saute a few minutes until onions are translucent.  Add tofu, corn, tomatoes and taco seasoning.  Stir to combine everything and use spatula to break up tofu into smaller pieces.    Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off. 

Fill tortillas and top as desired.  Enjoy!

Nutrition Info (2 tacos): 236 calories, 6g fat, 4g fiber, 12g protein

*Note:  Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block.  I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.