Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      What We're Doing to Keep You Safe »      COVID-19 Resources »       Updated Visitor Policy »

Spicy Broccoli, Cauliflower and Tofu

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  4

Per Serving:  155 calories, 7g fat, 11g protein, 12g carbs, 6g fiber

NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) as long as all items are well cooked.

Ingredients: 

1 tsp ground cumin (dry spice)

1 tsp ground coriander (dry spice)

2 Tbsp canola oil

1 small white onion, cut into small wedges

1 ½ cups broccoli, cut into bite size florets

2 cloves garlic, finely minced

½ tsp chili powder

12 oz extra firm tofu, cut into small cubes

1 cup cauliflower, cut into bite size florets

1 tsp grated fresh ginger (or ¼ tsp dry ginger)

Cooking Directions:

  1. Heat large, non-stick pan or wok on medium-high heat until hot.
  2. Add dry cumin and coriander to pan and dry fry for 1 minute. Stir constantly to avoid burning and sticking.
  3. Carefully (to avoid splatters) add oil, garlic and chili powder and stir well to avoid sticking. Stir fry for 2 minutes.
  4. Add onion and cook for another 2 minutes. Stir often to be sure you do not burn the spices.
  5. Add the cauliflower and broccoli and cook until hot, but still crisp and brightly colored.
  6. Add tofu and toss well until coated with spices and warmed through.
  7. Sprinkle with lemon juice and enjoy!

Recipe from: Cancer Nutrition Info, LLC