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Dinner Tonight: Turnip Greens and Tofu
Paula Gallagher on
Cutting meat out of your diet even once a week can have positive effects on your health, particularly your heart health. Since February is American Heart Month, we are going to offer a heart-healthy recipe every week.
Turnip greens are a concentrated source of many vitamins, minerals, and phytonutrients. Leafy greens, including turnip greens are linked to prevention of certain cancers (bladder, breast, lung and prostate) and diabetes. They also protect heart health and play a significant role in the maintenance of good bone and eye health. Aim for at least three servings of dark leafy greens per day.
Tofu is rich in protein, as well as iron, calcium, zinc, and B vitamins. Tofu is also good for heart health, helping to regulate blood pressure, reduce cholesterol, and improve vascular function.
Turnip Greens and Tofu
1/4 cup extra-virgin olive oil
3 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1 Tbsp almond butter
1 Tbsp honey
2 tsp sesame oil
2 tsp Dijon mustard
1 tsp minced ginger
1 garlic clove, minced
1 tsp extra-virgin olive oil
1 package pressed tofu, cut into cubes
2 small bunches turnip greens or 1 bunch each turnip greens and spinach
To make the sauce, place 1/4 cup oil with rice vinegar, soy sauce, almond butter, honey, sesame oil, Dijon mustard, ginger, and garlic in a blender and mix. Sauce will be thick.
Coat wok with 1 tsp oil and set over medium-high heat. Add tofu and stir-fry until golden, 3 to 4 minutes. Pour in sauce, then add greens. Stir constantly until wilted, 2 to 3 minutes. Serve and enjoy!
Photo from here, with thanks.
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Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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