Food for Fuel: Sauteed Carrots with Seaweed, Ginger, and Tofu

December 17, 2008 at 9:53 am | Posted in Food, Nutrition, Rice, Quinoa, and Other Grains, Tofu, Vegetarian Entrees | 10 Comments

This week’s Blogger Secret Ingredient was picked by Catherine, and she picked carrots. I love carrots, but I never cook with them. I just buy big bags of baby carrots and throw them on salads or eat them by themselves. So, I had to look up a recipe, and I chose an adventurous one from Cooking Light: Sauteed Carrots with Seaweed, Ginger, and Tofu.

Yes, seaweed. I’ve never eaten seaweed, nor could I find it by itself, but I did find a Seaweed Salad at the sushi stand in my grocery store.

It’s pretty and shiny and green, like mermaid hair.

I made the rest of the recipe as written, but omitted the salt and added mixed Asian blend frozen veggies. I used the pan fry method for the tofu like the recipe suggests, but I think I like the consistency of tofu better when it’s baked. When it came time to add the seaweed to the skillet, I added about half the seaweed salad.

And it smelled…suspicious. Like, I don’t know…something out of the ocean. I was skeptical, people, very skeptical. I began to wonder if I would be making another veggie burger for dinner, perhaps heating up some soup.

The finished product looked suspicious as well.

But…this recipe has a 5-star rating on MyRecipes for a reason! It’s really quite good! I loved the ginger and carrot combination.

Nutrition of this Meal

This meal contains 8 ingredients on the World’s Healthiest Foods list (not including mixed frozen veggies):

• Carrots
• Onions
• Sea vegetables (a new one for me!)
• Tofu
• Sesame seeds
• Brown rice
• Ginger
• Soy sauce