1 tofu block, extra firm
1 tablespoon ground black pepper
2 garlic cloves, minced
1 tablespoon dried sweet basil
1/2 cup chopped celery
2 tablespoons olive oil
2 tablespoons soy sauce
2 cups cauliflower florets
Squeeze as much water out of the tofu as possible.
Slice the block of tofu so you get strips about 1/2 inch thick. place the drained tofu into a medium bowl.
In another small bowl combine the black pepper, garlic, basil, celery, and soy sauce. Mix well. Immediately pour the mixture over the tofu, cover and refrigerate overnight.
When ready to cook, drain tofu and retain the marinade.
Pour oil in large, deep skillet, set the heat at medium, and add cauliflower and marinade. Stir constantly.
When sauce begins to sizzle, carefully add cubes of tofu and stir gently until all is heated (about 2 minutes).
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