4 blocks
Serving size for typical male
Ingredients:
8 ounces extra-firm tofu, 1-inch cubes
3/4 cup onion, chopped
1/2 cup scallion, chopped
1 green pepper, chopped
3/4 cup okra, sliced
1 cup celery, sliced
1 cup tomato, chopped
3/4 cup eggplant, diced
1 1/3 teaspoons olive oil, divided
2 cups beef stock
2 teaspoons garlic, chopped
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce, divided
1/8 teaspoon celery salt
1/4 cup fresh parsley, chopped
Instructions:
In a medium nonstick sauté pan heat 2/3 teaspoon oil. Stir in 1/2 teaspoon Worcestershire sauce and celery salt. Add tofu and stir-fry until browned and crusted on all sides. In a second nonstick sauté pan heat remaining oil. Place onion, scallion, green peppers, celery, tomato, and eggplant in pan. Sprinkle with remaining Worcestershire sauce and remaining spices. Cook vegetables until just tender. Add okra and beef stock. Continue cooking until liquid thickens. Spoon into serving bowl and top with tofu.