Tofu Smoothie?

Okay, yes I know.  I am tofu-crazy!  But here is one more recipe that I really love and if you give it a chance, I know you will too!  After blending the tofu into the smoothie, you don't even know it is there.  It adds an extra creamy texture that is often mistaken for ice cream when I don't tell people what is in it first.  Oh, and my kids love it.  Little do they know they are getting a wonderfully sneaky helping of protein!  After combining the Greek yogurt to 1/5 a package of tofu, you get 28g of protein!

Tofu Strawberry Smoothie

1 Cup Strawberries
1/2 Cup Raspberries
1 Ripe Banana
1/4 cup sliced extra soft tofu
1 Cup Orange Juice (Feel free to change from orange juice to pineapple juice for extra anti-inflammatory benefits.
1 Cup Greek Yogurt (I prefer Choboni Strawberry or Raspberry for this recipe)

Combine all the ingredients into a blender.  Blend on high speed for at least 1 minute.

Enjoy!

Tofu Stir Fry

I used to be terrified of tofu.  But watching my 4 and 1 year old sons suck it down like blocks of noodles made me think, "If they can eat it, I'll give it a try."  As I ventured into the world of vegetarianism, I had no where to hide.  If you want a good protein source, that is easily digestible, tofu is a perfect option.

Cooked tofu doesn't have the same slimy texture as the raw stuff, so if you are a bit squeamish about it, try this recipe as it is a huge crowd pleaser whenever I offer it to friends and family.

Teriyaki Tofu Stir Fry

1 Pound Extra Firm Tofu (sliced in 1/2 inch strips)
1 Tbsp Extra Virgin Olive Oil
2 Bell Peppers (sliced thin)
1 Bunch Broccoli (trimmed and cut into bite-sized pieces)
1/2 Cup Peeled Edamame Beans (frozen are fine)
1/2 Cup Baby Carrots (sliced thin)
Salt and Pepper to Taste
1/4-1/2 Cup Teriyaki Sauce

Heat the extra virgin olive oil in a wok (or large pan) at medium high heat.  Add the strips of tofu and let brown for about 5 minutes.  Season the tofu with salt and pepper while it cooks.  Flip the tofu once it is golden brown and season again.  Remove the tofu to a bowl.

Add the veggies to the pan and cook for about 5 minutes, or until tender.  Season lightly.

Return the tofu to the wok with the vegetables.  Add enough teriyaki sauce to cover all the veggies and tofu.  (I prefer the brand Soy Vay.  I find it at Kroger stores and it has more authentic flavor than the other store brought brands.)  Continue to cook until the sauce is nice and thick.

Serve over hot brown rice.  Enjoy!