asparagus and black beans salad with ginger and lemon

It’s Spring! yet after a few days of lovely warm sunshine, it’s now gray out, cool and wet again. Sigh. Cooking with the seasons– and in sync with my internal energy levels based on my personal local environment and activity level– is harder when the temperatures whiplash up and down. With this in mind, for this meal I chose warming and grounding black beans with ginger and brown rice, paired with bright lemon and Spring asparagus. The peppery arugula was a perfect complement, and a nice stimulant to the liver for “Spring cleaning” too.


  • 1 lb asparagus, woody ends removed then cut into 2 inch lengths
  • 1 16oz can organic black beans, well rinsed
  • 2/3 cup brown Basmati rice
  • 1 lb firm tofu, rinsed and cubed
  • green onions, chopped
  • 2 T fresh ginger root, diced
  • 1-2 cloves garlic, minced
  • black and red pepper, sea salt to taste
  • 1 lemon
  • mix of baby spinach and arugula



Rinse rice, cover with 1 1/2 c fresh water and a dash of salt, bring to boil, then cover and reduce heat to simmer until water is absorbed, about 35-40 minutes. Remove from heat, fluff with fork. While the rice cooks, saute the tofu and chopped green onions in 2 T olive oil until the tofu is lightly browned. Set aside in a covered casserole dish together with the rinsed black beans and cooked rice. Melt 2 T butter (or olive oil for vegans) and saute the minced garlic and ginger for just 1 minute, then add asparagus and cook for 3-5 minutes depending on the thickness of the stems, turning continually until asparagus is just al dente– slightly browned on the outside and still a bit crunchy inside.  Add cooked asparagus to the casserole dish and mix all together well. This will hold well if covered and refrigerated for 1-2 days. I served this over a bed of baby spinach and arugula, dressed with a drizzle of olive oil and fresh lemon.


tofu garam masala

1 lb firm tofu, chopped
1 large yam, chopped
1 head cauliflower, chopped
1 large red pepper, chopped
1 yellow pepper, chopped
1 6 oz can thai coconut milk
2 T maple syrup
3 T garam masala spices (see recipe below)
1/4 t salt
1/2 cup raisins
top with cashews

Saute chopped tofu in large skillet in 2-3 T olive oil for 3-4 minutes, then add in chopped yam. Saute for 3-4 minutes, then add 1/2 cup water, cover and steam over medium-low heat until yam is almost but not quite soft, about 5 minutes or so. Mix garam masala into 1/2 c water, then maple syrup, stirring well; add along with coconut milk to the steaming veggies. Add cauliflower, continue steaming about 3 minutes. Add chopped peppers, continue steaming about 3 minutes more. Add salt if desired. Add raisins. Serve topped with cashew pieces.


1 lb soft tofu, rinsed and mashed with fork (soft tofu is preferable to firm in this recipe)
1 large yellow onion, chopped
2-3 large cloves garlic, minced
2 T oregano
2 T basil or 1 cup chopped fresh basil leaves
1/2 to 1 t salt and black pepper to taste
1/4 t cayenne pepper if you like spicier lasagna
2 T Balsamic vinegar
1 28 oz can crushed tomatoes
1 medium zucchini, chopped
1 red pepper, chopped
1 bunch spinach, coarsely chopped
1 12 oz box of whole wheat or rice lasagna noodles
8 oz fresh Mozzarella, grated
8 oz fresh Ricotta cheese
6 oz grated Parmesan     

Saute chopped onions in 2-3 T olive oil in a large deep skillet. Add minced garlic, oregano and basil. Saute 3-4 minutes until onions start to become translucent, then add chopped zucchini. Saute 2-3 minutes, then add tomatoes and chopped red peppers. Add mashed tofu, then salt and pepper, Balsalmic vinegar, stirring all together well. Simmer for 5-10 minutes while performing next steps.

Preheat oven to 350F. Prepare 9×14 baking dish or two 9×9 square baking dishes by rubbing lightly with olive oil. Break 4 noodles to fit snugly longitudinally as one layer of noodles into pan(s). Using tablespoon spread 1/2 of Ricotta cheese onto each noodle in the first layer (like peanut butter onto toast). Top with layer of one half of spinach, then spoon one half of tofu tomato mixture on top of noodles, then a layer of grated Mozzarella, then Parmesan. Repeat with layers of noodles spread with remaining Ricotta, spinach, tofu tomato mixture, Mozzarella, then Parmesan. Bake covered with pan lid or foil for 45 minutes, check, continue cooking covered or uncovered for approximately 1 hour in total. Last few minutes should be cooked uncovered to allow cheese top to brown lightly. Makes 6-8 generous servings, freezes well. Serve with salad topped with walnuts, toasted bread with basil pesto, Zinfandel wine, good companionship.

pesto tofu with roasted veggies

Rich green and yellows, served on rustic brown stoneware this is a beautiful spring dinner.

1 lb firm tofu, cut into 6 servings each about 3/4 in thick
basil pesto (recipe follows)
1/2 medium sized butternut squash
1 large yellow pepper

Rinse then cut tofu into 6 servings, each about 3/4 inch thick. Place in 9×9 square pan, then spread basil pesto fully over top of each piece of tofu. Pour a little water into side of pan, so that it is barely up the side of the tofu pieces; tilt pan to disperse water carefully below/around the tofu so tofu will steam cook and not stick to bottom of pan. Bake uncovered at 350-375F for 25-30 minutes, until tofu has browned slightly and pesto forms nice crust.

Cut butternut squash into 3/4-1 inch thick half rounds. Chop large yellow pepper into thick strips. Lightly spread olive oil on baking sheet, then roast squash (sprinkled with crushed rosemary), and pepper at 350-375, checking and turning every ten minutes. Remove pepper when it browns lightly- squash will require longer roasting time.

cashew cardamon tofu

1 brick firm tofu, cubed
1 head cauliflower, chopped then steamed. reserve cooking fluid to use to cook the rice.
1 red pepper, chopped
Bhutanese brown rice- 1 cup rice rinsed, cooked in 1 3/4 cup water for 15 min
fresh ginger

I bought these ingredients this morning, will let you know what the instructions are after I try out my idea for sauted tofu served over brown rice with steamed cauliflower, red pepper, topped with cashew sauce.

it’s winter and you crave warmth & brightness

1 pkg firm tofu, cut into cubes
2 medium red potatoes, chopped
1 small bunch bok choy, chopped.
2 medium stalks of broccoli: peel off rough outer stalk, then chop stalk and flowers
2 cloves garlic, minced
1 1/2 teaspoons each tumeric and curry
1/2 t sea salt and green pepper to taste

Chop tofu into cubes. Using a large pot, saute tofu over medium-low heat in 2-3 T olive oil for 3-4 minutes, stirring well. Add garlic and spices, continue to saute for another 2-3 minutes. Remove from heat into large casserole dish with lid. Add another 2-3 T olive oil to frying pan and saute chopped red potatoes over medium heat for 3-5 minutes until lightly browned. Add 1/4 cup water, cover with lid, turn down heat and steam, checking frequently. Steam until not quite soft. Add salt and pepper, stir well.

Return cooked tofu to pot, stir to mix well with almost but not quite fully cooked potatoes. Add chopped broccoli (both flowers and stems) and chopped bok choy stems, check to ensure still some steaming liquid, cover and steam for 4 minutes. Add chopped bok choy leaves for final 2 minutes or so. Don’t overcook: potatoes should be soft but not mushy, broccoli and bok choy should be bright green and just barely soft.

Will store in a casserole dish with airtight lid for 5 days. Makes 6+ generous servings. Serve topped with raisins or currents for sweetness and iron, or cashews for additional protein.

baked tofu and Bhutanese red rice


  • 1 lb block firm tofu
  • 1 1/2 cup Bhutanese Rice (a beautiful red brown, nutty flavored rice)
  • Peanut Sauce (recipe follows)


Heat oven to 375. Rinse tofu, cut block into 3 slices horizontally, then each slice into half to make 6 servings each about 1/4 inch thick and providing 12 g of protein. Place in square 9×9 baking pan. Prepare peanut sauce. Pour enough peanut sauce over tofu to fully cover, but reserve some for serving with rice later. Baked tofu will keep in refrigerator for 5 days, but does not freeze very well (texture changes upon thawing.)

Measure 2 1/4 c water into pan with lid. Bring to boil, then add 1 1/2 c rice. Stir, turn heat down to simmer, and cook for 25 minutes. Check at 22 minutes, stir with fork. Dont allow to burn to bottom of pan; if water is not yet absorbed, after 25 minutes cooking time drain any excess water, remove from heat and stir with fork. Serve immediately. Or if will be storing rice for leftovers, leave lid off pan to cool quickly.

Serve baked tofu with rice, extra peanut sauce on the side, a dark green salad with feta cheese, red peppers and olives.