Satay Sautéed Tofu, Eggplant, Leeks, Carrots, and Greens with Fresh Herbs, Roasted Beets, Garbanzo Beans, and Shiitake Mushrooms
The beautiful colors and nutritive complements of this delicious sauté will leave you nourished and satisfied. It really is simple to be healthy. Enjoy!
1 beet root with greens
5 garlic cloves, minced
2 t garlic powder
1 t pepper
1 c fresh herbs, minced (I used rosemary, thyme, oregano, and basil)
1 eggplant, cubed
3 T Satay Sauce and 1 T water, mixed
1 container organic extra firm tofu, cubed and marinated with aforementioned Satay and water mixture
4 organic carrots, diced
2 organic leeks, chopped
3 cups organic greens, chopped (I used organic chard, kale, and beet greens)
2 cups shiitake mushrooms, chopped
2 cups cooked organic garbanzo beans
Preheat oven to 350 degrees. Remove beet greens from beet root and save for saute. Sprinkle beetroot with garlic powder, cover beetroot in foil, and roast on cookie sheet in 350 oven for about an hour until tender. Allow to cool before removing skin to dice. Meanwhile, sauté garlic in cast-iron skillet, followed by eggplant, leeks, carrots, tofu with herbs and spices. When tender, add greens, followed by mushrooms, garbanzo beans, and beets and continue to sauté until tender. Serve warm. Enjoy!