Doctor In The Kitchen: Veggie, Tofu, Zucchini Muffin Delight
This is one of my favorite summer meals! It’s delicious, super nutrient-dense, and hearty and easy to make. A true summer delight!
I make a batch of basil pesto each week to keep in my fridge. And I made the zucchini muffins that morning before heading to the Culver Farmer’s Market.
You can use any other type of bread or one of Chad’s plain vegan bagels from Hole in the Woods Farm if you do not have zucchini muffins on hand.
*To make the Tofu Steaks:
Unpack12-16 ounces Extra Firm Tofu. Squeeze out the excess water. Cut the square horizontally and then diagonally to form 4 triangles (4 steaks). Marinade in 1:1 lime juice and soy sauce for about 20 minutes (or 10 minutes on each side if only half the steaks get covered by the marinade). Bake at 450 degrees F for about 15-20 minutes.
To assemble: Layer the greens at the bottom of the bowl. Add a generous dollop of pesto topped with chia seeds. Add your favorite veggies. I used carrots, Sun Sugar tomatoes (small orange ones), Black Cherry tomatoes, and Early Girls (the bigger bright red ones), and a chopped jalapeno from our garden. I halved two zucchini muffins, topped each half with pesto and tomato and chia seeds. Then place a tofu steak jauntily next to the veggies and muffins. Flavor the whole thing with lime juice and a tiny bit of salt.
With our Metamorphosis ExecutiveMD Wellness Program, we help women over 30 transform their bodies and health for the people they love most. We harness the power of whole foods, plant-based nourishment to set you on a path to amazing mind, body, spirit health. Schedule a consultation with the Veggies Over Pills doctor to get started on your transformational journey.
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