I Eat Green - Brenda Sanders-Thrive Baltimore & Afro-Vegan Society

Brenda Sanders is a vegan food justice activist in Baltimore City who Co-Founded Thrive Baltimore, a community resource center that offers classes, workshops, cooking demos and other programming that supports people in living a healthier, more sustainable lifestyle. She’s also Executive Director of Afro-Vegan Society, a nonprofit organization that provides resources to people in marginalized communities to assist them in transitioning to veganism, Co-Creator of Vegan SoulFest, an annual festival that celebrates culture and all aspects of vegan living and Co-Owner of The Greener Kitchen, a vegan deli and food distributor that produces plant-based foods that are both affordable and accessible."

 

 

 

Crispy Tofu with Asian Stir Fry

1 block of extra firm tofu, cut into cubes, and dried between 2 dish towels

½ cup nutritional yeast

½ t. garlic powder

¼ t. paprika

¼ t. onion powder

¼ t. ginger powder

oil spray

1 onion, cut in half, then sliced into crescent moons 

2 carrots, cut into matchsticks        

1 ½ Tbs grated ginger

1 ½ Tbs chopped garlic, 

1 small head broccolini

2 cups Napa Cabbage

2 cups Bok Choy

2 cup snow peas, cut in half

Olive oil 

3 Tbs.tamari (to taste)

2 Tbs. Aji Mirin cooking wine

1 Tbs. dark sesame oil, 

1 t. hot sesame oil or red pepper flakes (optional)

1 cup unsalted, or lightly salted dry roasted cashews

¼ cup chopped cilantro

 

1 Tbs. Tapioca Flour

1 Tbs. Tamari

1 Tbs. cold water

1 Tbs. Toasted sesame oil

 

1. In a medium size bowl, make a mixture of the nutritional yeast, the garlic powder, paprika, onion powder and ginger powder.  Place the tofu cubes into the bowl, and using a spatula, gently lift the tofu cubes, up and over, covering them with the nutritional yeast breading, without breaking up the tofu.
2. Prepare a large cookie sheet, lined with parchment paper, and then sprayed with olive oil. Lay the tofu cubes out onto the cookie sheet, and bake at 375 for 15 minutes, turning them half way through, until they are golden brown and lightly crispy.
3. Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for a few minutes. 
4. Add the garlic, ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. 
5. Add the Broccolini, and the Napa cabbage. Add a little water if needed to prevent sticking.  Add the bok choy and snow peas. Cook for a few minutes more, than add the 2 Tbs. Aji Mirin, and Tamari. 
6. In a small bowl, make a mixture of the Tapioca flour, 1 Tbs. of Tamari, 1 Tbs. toasted sesame oil,  and the cold water.  Mix well. Add slurry to wok.
7. Add additional ½ cup water to the wok and continue cooking for another 5 minutes, allowing the sauce to thicken. 
8. Add the crispy tofu, cashews and cilantro to wok
9. When vegetables are finished (they should be cooked, but not too soft), add the 1 Tbs. dark sesame oil and the hot chili oil if desired. 

Serve with Brown Rice or Udon Noodles