Clean Cooking: Steamed Veggies, Whole Grains & Tofu

Tonight was clean cooking night at our house. There’s really nothing like some simply steamed vegetables with a whole grain to make you feel great from the inside out. It couldn’t be easier to make–even if you have no/few fresh veggies on hand. Our fridge is under-stocked right now and I would usually use some broccoli or kale, but since I didn’t have any I used frozen spinach that I keep in the fridge for moments like these.

Steamed Veggies

• 1 bag frozen chopped spinach (the only ingredient listed should be spinach)
• 3 carrots, peeled and sliced
• 1/2 brick firm tofu, cubed
• 1/2 red onion, sliced

Place a metal steamer basket in a pot filled with a few inches of water over high heat. Throw the veggies and tofu into the pot and cover. Steam for 5-7 minutes. This process can be used to steam anything. Times will vary for different vegetables–carrots take longer to cook than spinach, so I cut them quite small.

This was served with quinoa and a sauce made with black bean paste, thinned with some soy sauce, rice wine vinegar and olive oil (I would have used sesame oil, but we just ran out!). The dish was sprinkled with black sesame seeds and a pinch of crushed red pepper flakes.

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