Tofu and Vegetables Sauteed and Partially Stewed

This is a recipe that I created that is meant to be healthy and, at the same time, good to be eaten by people who recently got braces. It's smooth and easy to chew.

The thing about this recipe is that you need to get enough water to cook the cabbage but at the same time, you don't want too much water otherwise you will lose all the vitamins that the vegetables contain. The vitamins will stay in the water and you most likely will NOT drink the veggie water, will you?

So, here's the trick: watch it. Put a little bit of water (a little bit means about 1 inch measured in the bottle of a diced tomato can) and cover. Come back a few minutes later and check it out. You want to have a little bit of liquid in the bottom of the pan, but not much, just enough to cover the bottom. When the water dries up, add a little bit more, until the cabbage is cooked.

This recipe offers you a meal with proteins and vitamins. The carbohydrates you are getting here come from the vegetables. For a complete meal, eat this dish with brown rice. I will post my rice with lentils recipe here later.

Ingredients:

1/4 of a medium yellow onion chopped

1/2 a bunch of fresh spinach (if you go to the grocery store, they sell spinach wrapped in bunches) (cut the stems)

1/2 head red cabbage, thinly sliced

a can of diced tomatoes in an Italian style (with some condiments)

1 1/2 tbspoon of light butter

water
salt
1 pack of extra firm Tofu (I used Steak Tofu and Garlic/Pepper Tofu)
3 skinny carrots peeled and very thinly sliced

Use a medium-large pan; put the butter and warm it up a little bit. Throw in the onions and saute them, until they are gold and soft. Add, then, the tofu and the carrots. Stir-fry it in the butter and onions, until the butter has disappeared from the pan (it'll be on the tofu and help give the tofu a little bit more of a taste). Add the canned tomatoes and the liquid in the can. Stir it up. Add a little bit of water. Add salt.
Then add the spinach and the cabbage. Stir it up. Add a little bit of water, about 1 inch. Cover and cook in medium-heat. Keep on checking on it and adding water, if necessary, until the cabbage is soft.


The butter will stay on the tofu, and that's another reason for you not to put too much water: you don't want to "wash the butter off" your tofu.

Enjoy the meal and, if you like the recipe, please leave a comment! =)