March is Nutrition Month: At Elmhurst WIC Program we are following the Nutrition Academy of Dietetics theme:
WIC participants who are scheduled for group appointments are exposed to food preparation workshops using WIC foods such as tofu. Here are the recipes we are working with:
Tofu vegetable stir fry
1 tablespoon vegetable oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 fresh mushrooms, sliced
1 pound firm tofu, cubed
2 tablespoons soy sauce
Ground cayenne pepper to taste
Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
In a small bowl combine soy sauce and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
Scrambled eggs with tofu
1 large egg
½ teaspoon dried tarragon
Dash of hot sauce
Pinch of salt
Freshly ground pepper, to taste
1 teaspoon extra-virgin olive oil, or canola oil
2 tablespoons crumbled tofu, (silken or regular)
Blend egg, tarragon, hot sauce, salt and pepper in a small bowl with a fork. Heat oil in a small nonstick skillet over medium-low heat. Add tofu and cook, stirring, until warmed through, 20 to 30 seconds. Add egg mixture and stir until the egg is set, but still creamy, 20 to 30 seconds. Serve immediately.
For more information on Nutrition Month follow the links below: