My family is a connoisseur of vegetarian food. Fish and chicken is cooked only occasionally. I love fish and cannot resist grilled chicken. However, my husband and kids prefer vegetarian food over non-vegetarian. Needless to say, I therefore end up cooking more vegetarian dishes than non-vegetarian. Truth be told, personally for me, cooking a vegetarian dish is much easier and quicker than non-vegetarian.
I am a huge supporter of the Meatless Monday Movement. I often feel that people in the West have this misconception that a meal is incomplete without some form of animal protein and that animal protein is essential for normal growth and development. Indian cuisine proves that this is a myth. Many Indians are vegetarian and lead a healthy, whole and successful life.
Coming back to the recipe on hand.. when Taylor from Meatless Monday told me about an opportunity to work with Kristi Funk by trying one of her healthy recipes that support her latest book filled with tons of information regarding breast cancer, how to prevent it with a healthy lifestyle, I was all for it! I am always on the quest for cooking in a healthier manner. I grew up in a family where 1 liter of oil would last the entire month. This recipe of Kristi’s uses no oil at all! I had to try that. I have to tell you, it came out delicious!!
For those of you who are not familiar with Dr. Kristi Funk, she is a leading board-certified breast cancer surgeon and specialist in comprehensive wellness, including nutrition, fitness, and stress management. Best known as the breast surgeon for Angelina Jolie and Sheryl Crow, Dr. Funk has compiled her accessible and powerful strategies for reducing cancer risk and achieving optimal overall health into a much-anticipated book, Breasts: The Owner’s Manual, which came on shelves May 1, 2018.
Dr. Funk embraces meat reduction for healthy living. She personally provided a selection of delicious Meatless Monday recipes exclusively for us to try. One of them was the South of the Border Burrito. I tried it and everyone at home loved it! It was quick and easy. I would have never imagined that cooking without oil would taste so good! I made some minor changes to it due to lack of some ingredients. I didn’t have cilantro or avocado and therefore skipped it. I used chopped lettuce instead. Instead of Braggs amino acids I used tamari sauce. I have described the recipe verbatim as provided by her.
If you would like a copy of Dr Funk’s book, sign up with your email to participate in the give away!
Serves 3-4
Ingredients:
1 package (8 oz.) organic firm or extra firm, well drained tofu (prep technique below)
1 onion
1 large green pepper
1 large red pepper
2 handfuls chopped spinach
2 tomatoes
1 tsp turmeric
2 T Bragg Amino acids (or tamari)
Veggie broth to broth sauté
Salsa
1 Avocado
Cilantro to taste
Whole grain tortillas
Directions:
Heat pan with a tiny bit of broth just covering the bottom of the pan. Once the broth is simmering, add the chopped onions, tomatoes and peppers. Sauté until they start to get soft (about 6-8 minutes). Keep adding broth by the tablespoon when pan is gets too dry.
Crumble tofu (I use my hands), add turmeric and Bragg Amino acids and sauté until everything is starting to brown just a bit.
Add spinach, turn OFF heat, and toss for a minute or so.
Taste and decide if you want to add a little more Bragg’s.
Heat tortilla until soft and fill with mixture. Add salsa, cilantro and avocado and wrap into a burrito.
Tip: Draining tofu completely is important. Cut the tofu block in half and press in clean kitchen towels, then wrap in a dry towel and place under a heavy pan (or a stack of books!). Leave for at least 20 minutes and change out towels if they get too saturated. Better yet, buy a tofu press... such a great gadget to have!
I am bringing this salad to all my friends at Angie's Fiesta Friday #223. Her cohost this week is the amazing Mollie @ The Frugal Hausfrau.
I am bringing this salad to all my friends at Angie's Fiesta Friday #223. Her cohost this week is the amazing Mollie @ The Frugal Hausfrau.
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