Hungarian Tofu with Sprouted Wheat Fingers (serves 2)

Do not grimace; this was a fabulous dinner!

Hungarian Tofu with Sprouted Wheat Fingers

The boring old sprouted wheat bread added enormously to the success of this dish. I am beginning to change my mind about the vegetarian diet being limiting.

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You will need: 2 tbls extra-virgin olive oil, 1 1/2 cups firm tofu, cubes, 1 medium red onion, diced, 3 ribs bok choy, diced, 2 cups broccoli florets, 1 tsp smoked paprika, 1/2 tsp hot paprika, 1 tbs all-purpose flour, 1 small vegetarian bouillon cube (if it is large, use only half), 1 tsp sea-salt flakes (or coarse salt).

saute onions & bok choy ribs

1 – Put pot on medium heat and add the oil. When it is warm, add onions, and white parts of bok choy, and saute for 10 minutes.

add tofu & seasonings

2 – Add the tofu, paprika, bouillon, and salt, and cook for another minute, stirring gently.

add liquid

3 – Add the liquid, broccoli and bok choy leaves, and bring everything to a simmer. Cover and cook gently for 12 minutes or so.

4 – Toast 2 pieces of bread and cut into fingers.

Serve

Serve in shallow bowls with sprouted fingers.

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