How I Digest Tofu (and other processed foods)

Ok guys, let’s talk tofu! And other health foods that may or may not be supporting our vitality. Here’s my take and one I’ve been following for two decades. It also must be known that I grew up on tofu. Being half Korean— I love it. It’s comforting, grounding and part of my cultural identity. That said, in abundance, it does not support my physical vitality. The tofu my ancestors made, is not the one we find in the supermarket today. Yes it’s processed and yes soybeans are one of the most sprayed plants on the planet. So what do I do? I enjoy it but sparingly, like any processed food. Here are my top 3 principles that I apply to any imperfect food that’s not a whole veggie or fruit:

Raw leafy greens are packed with chlorophyll, fiber and raw enzymes that will help arm the body with the ability to breakdown heavier food so you won’t bloat or feel “stuck”. Simple leafy green salad in advance like a bowl of arugula will do the trick!

I don’t think I’ve had a full block of tofu in years. When I do have tofu, it’s sautéed or simmered with lots of water containing vegetables that make the most of my meal. It’s the same with animal protein—veggies are the main star.

When working with foods that are already processed I try to keep it simple like steaming, stewing or quickly sauteeing rather than breading, frying or over complicating dishes that will have digestion stagnant and overwhelmed. Less is more!

This is a simple recipe that embodies all principles above and helps me enjoy tofu while being easy on my digestive system!

1 pack of firm tofu, trained (ideally organic and/or sprouted)

1 bell pepper, cored and sliced into strips

1 cup of broccoli florets

1/2 red onion, thinly sliced

1/2 zucchini, thinly sliced

1 cup of mushrooms thinly sliced

3 tbsp olive oil

Juice of 1 lime

1 handful of fresh cilantro leaves and chopped stems

Sea salt

Pepper

Taco seasoning:

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

Fixings:

Fresh cilantro

Arugula or chopped romaine

Lime wedges

Vegan cheese lime Violife cheddar

Corn tortillas

In a pan, heat oil, add veggies and sauté with half the taco seasoning. Sauté until veggies are soft about 5 min. Crumble tofu in a bowl and add seasoning until fully coated. Add to pan and the brown the tofu, about 8-10 min. Add cilantro and lime juice. Season with salt and pepper.

Add tortillas onto pan and sprinkle vegan cheese if using. Cover and melt cheese. Transfer tortillas to plate, spoon on tofu and veggie mixture. Top with more cilantro and arugula and serve with lime wedges.