iEat Green - An Interview with Marla Friedman, Certified Nutritionist and Licensed Health Counselor - 10/30/14

This week, on the Progressive Radio Network, my guest will be Marla Friedman, Certified Nutritionist, Licensed Mental Health Counselor and author of a new book called, Love, Freedom and Wellness: A Guide to Living an Empowered Life. I am excited to share with all of you the work that she has been doing in the areas of Anti-Aging and Regenerative and Functional Medicine in her clinical practice, and how nutrition can play a major part. Please join me on Thursday, at 10 am, for what promises to be an informative interview with Dr. Marla Friedman.

Corn Encrusted Tofu with Black Beans,

Cherry Tomatoes and Peppers

 

Encrusted Tofu

1 Block extra firm tofu, cut 1/4" thick, about 12 pieces

2 cups organic corn flakes, pulsed in food processor into course crumbs

2 Tbs. nutritional yeast

½ t. chili powder

1/2 t. Salt

2 eggs 

Beans, Tomatoes and Peppers

2 cups finely chopped red onion

Olive oil

2 assorted peppers, chopped finely

2 jalapeño peppers, chopped finely

4 cups cherry tomatoes, cut in half

2 Tbs. Chopped garlic

1 can black beans, rinsed and drained

1/4 cup chopped cilantro

1/4 cup chopped parsley

1/2 t. Cumin

1 t. Chili powder

1 t. Salt, add more if desired

2 Tbs. White wine 

1. Cut tofu and lay out on clean dish towel. Cover with another dish towel and then lay a cookie sheet on top, with some weights to remove water.

2. Meanwhile, in a heavy sauté pan, sauté the onions and garlic in olive oil. When translucent, add the peppers, jalapeños, cumin and chili powder. Add the white wine and cook down for 5 minutes, then add the tomatoes and salt. Let the mixture cook down, until most of the liquid is absorbed. Add the black beans, cilantro and parsley, and allow it to simmer for 10 minutes, while cooking the tofu. Taste mixture, and adjust spices, adding more salt, cumin or chili powder, as desired.

3. In 2 pie plates, mix eggs in one, and the corn flakes with nutritional yeast, chili powder and salt in the other. Dip both sides of the tofu slices into the egg mixture and then the corn flake mixture, until fully coated. In cast iron pan, sauté the tofu slices in olive oil, until golden brown on both sides. You'll need to do it in two rounds. Drain on paper towel to absorb the excess oil, then top with the Tomato-Bean-Pepper mixture, and garnish with fresh parsley or cilantro. Serve immediately.