Sometimes, I have no idea what dinner will be until I start rummaging through the vegetable bins at 5 PM. This is what I came up with tonight. It was ready to serve at 5:45.
You Will Need: (but really, you could use whatever you have)
Asparagus (about 10 stalks)
4 small carrots, cut into matchsticks
4-5 cloves garlic, minced
2 bunches scallions, chopped
1 tin chickpeas, rinsed and skins removed
A handful of chopped, black olives
1/2 block extra-firm tofu, pressed dry, cut in cubes, and lightly stir-fried in oil,
A bit of extra olive oil for finishing
Thyme to taste
1 tablespoon sweet paprika
Salt/pepper
A few thin slices of Provolone cheese
Seasoned rice (white rice cooked with a veggie soup base and minced, dried onions)
Lightly steam the trimmed asparagus. Rinse under cold water and drain. Set aside.
After you cook the tofu, add a small bit of extra oil to the pan and quickly cook the carrots and garlic. Add scallions, chickpeas, olives, and spices. Cook for about 2 minutes-just until flavours combine. Mix in (gently) the cooked asparagus and tofu. Give it another minute. Serve over rice with a bit of cheese if you like.
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