I must admit: I don’t like lettuce. Sure, I can eat some romaine leaves in a salad, for example, like the ones in this recipe. But when I see how reluctant my kids are when it comes to eating leafy greens, I can totally sympathize. So how can I get more leafy greens in my diet (and encourage my kids to do the same?) As a habit, I often throw some frozen spinach in my stir-fries, but in order to get the full health benefits, leafy greens need to be consumed in larger quantities. That’s why I created this spinach and tofu stir-fry. It’s got lots of protein and calcium from the tofu and iron and a chock-full of vitamins and antioxidants from the spinach. You can eat it as a low-fat, low-carb meal, or you can add a baked sweet potato on the side. May the new year bring us all happiness, health and the ability to make smart decisions about what we put into our body.
Spinach and Tofu Stir-Fry
1 package extra-firm tofu, cut into cubes (16 oz.)
2 tbsp canola oil
1 tsp chopped garlic
1/2 cup Teriyaki Sauce
1 package chopped frozen spinach (16 oz.)
Salt to taste
Spray wok with cooking spray. Add canola oil and heat on medium heat. Add tofu cubes and stir.
Add garlic and Teriyaki sauce and keep stirring.
Add spinach and stir for a few minutes. Add salt if needed.