Tofu with Autumn Vegetables

Discover the rich flavors of autumn with this simple and satisfying recipe. This tofu with vegetables will allow you to use 7 typical autumn vegetables that you might receive in your November basket.

I created this recipe based on some suggestions from Robo-Cuistot, our virtual culinary assistant, and I added my own twist! My children asked me to reduce our meat consumption, so I chose tofu as the protein!

Ingredients:

• One block of firm tofu (454g)

• 1.5 cups of basmati or whole grain rice

• 2 carrots

• 2 beets

• 2 leeks

• 1 onion

• 1 celeriac

• 2 tablespoons sunflower oil

• 2 garlic cloves

• 3 tablespoons tamari sauce (or soy sauce)

• 1 teaspoon freshly grated ginger

• 1 teaspoon freshly grated turmeric

• Salt and pepper to taste

• 500 ml vegetable broth

• A few sprigs of cilantro, chopped

Instructions:

1. Tofu Preparation:

   • Drain the tofu and cut it into small cubes.

   • Heat one tablespoon of sunflower oil in a pan and add the tofu cubes. After one minute, add 2 tablespoons of tamari, trying to distribute it well in the tofu.

   • Turn the tofu regularly and let it cook for about ten minutes. This preparation of the tofu in advance with the tamari will infuse a lot of flavor into your tofu. Set aside.

2. Rice Cooking:

   • Cook your rice according to the instructions on the package and the type of rice chosen. Generally, use 3 cups of water for 1.5 cups of rice.

3. Vegetable Preparation:

   • Peel and cut the carrots, beets, and celeriac into small cubes.

   • Wash and slice the leeks.

   • Chop the onion and garlic.

4. Vegetable Cooking:

   • In a large pan or wok, heat the remaining oil.

   • Add the onion and garlic, sauté until translucent.

   • Add the carrots, beets, celeriac, and leeks.

   • Sauté for about 10 minutes until the vegetables are tender.

5. Adding Spices and Broth:

   • Add the vegetable broth, ginger, turmeric, salt, and pepper.

   • Mix well to coat the vegetables with the spices.

   • Let simmer for 15-20 minutes.

6. Finalization:

   • Add the soy sauce and browned tofu cubes.

   • Mix gently to integrate all ingredients well.

   • Adjust seasoning if necessary.

7. Serving:

   • Serve the tofu with vegetables over the rice. Top with chopped cilantro. You can accompany it with a green salad.

Enjoy your meal!

I hope you enjoy this vegetarian dish that allows you to savor a variety of Quebec autumn vegetables! By choosing local and seasonal ingredients, you not only support your health but also local agriculture.

If you want to deepen your connection with the food you eat, here are some resources to accompany you:

• Discover our organic basket program

• Download our harvest calendar!

For amateur gardeners, here are the vegetable varieties I recommend to reproduce this recipe:

• Beet: Detroit Dark Red

• Carrot: Scarlet Nantes

• Leek: Tadorna

• Onion: New York Early

Savor Abundance, from seed to table!

Frédéric