I’m calling this a stir fry, tuberculosis but that’s really not accurate. I just don’t know what else to call it. I could take some inspiration from Chipotle and call it a Bol, health or is it more of a rice, patient um, thing? Not sure. What it really is is a bunch of delicious things sauteed in one big frypan.
I used a combination of tofu and sausage for the protein for contrast of textures. To fulfill the vegetable quota, I added yellow onion and Swiss chard. I also finished it up with some whole grain brown rice, which I buy fully cooked and frozen at Whole Foods. Finally, I tossed it with a spicy curry sauce that I received as a gift, and of which I’ve replicated the flavors in the recipe below.
1 tbsp. olive oil
1 medium yellow onion, chopped
6 oz. Firm tofu, sliced (more if you’re eliminating the sausage)
2 cooked sausages, sliced* (I like Aidell’s Andouille)
1 bunch Swiss Chard, chopped
2 cups cooked whole-grain, brown rice
For the sauce:
1 tsp. curry powder
1 tsp. tumeric
1/2 – 1/4 tsp. cayenne pepper
1 tbsp. honey
1/4 cup stock (chicken, beef or vegetable)
Heat a large frying pan (or stir fry pan) over medium heat. Add the olive oil, onions and sausage and cook until onions begin to soften – about 3 minutes. In the meantime, make the sauce by whisking all of the ingredients together.
Add the tofu and let simmer until it begins to brown, then add the Swiss chard and the rice and toss everything together. Continue stirring until the chard begins to wilt, then add the sauce and stir until it’s evenly distributed.
*Note: If you’re going to skip the sausage, I recommend adding walnuts, cashews or almonds and the last minute to maintain that textural contrast.