Sweet & Sour Tofu

SAUCE
ONE
1/2 cup pineapple juice (you'll need 20oz canned pineapple in juice)
6 tbsp rice vinegar
4 tbsp ketchup
4 tbsp low-sodium soy sauce
2 tbsp brown sugar

TWO
4 tsp corn starch

1 package extra-firm tofu, drained and pressed, cut into cubes

THREE
1 tsp olive oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 tbsp fresh grated ginger (or a little more)

VEGGIES (you can substitute or add any other veggie)
1 medium zucchini, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 carrots, chopped
2 cups broccoli florets (frozen or fresh)
1 cup green beans (frozen or fresh)
20 oz pineapple chunks

Sushi rice (to serve)

In a bowl, mix the ingredients in ONE. Put the tofu in a tupperware and add 3 tbsp of the sauce. Cover, shake, and marinade for a few hours or at least 30 minutes in the fridge. Add TWO to the sauce and whisk until well mixed. In a wok or pot, saute the ingredients in THREE, covered, over low heat, for about 12 minutes or until the onions are translucent. Add the VEGGIES and cook, covered, over medium heat, for about 10 more minutes. Add the sauce and simmer, covered, for another 10 minutes or until the veggies are tender. Add the tofu and simmer for 5 more minutes. Serve with sushi rice.

Original in www.eatingwell.com

Peach Muffins

ONE
1 2/3 cups flour
2 tsp baking powder
1/4 tsp salt

TWO
1/2 cup sugar
1/2 cup milk
1/3 cup apple sauce
1 egg white
1 tsp vanilla extract

THREE
2 cups frozen peaches, thawed, drained, and chopped

Lightly grease a 12-hole muffin pan and pre-heat the oven at 400F.In a bowl, combine the ingredients in ONE. In another bowl, mix the ingredients in TWO. FOld the wet into the dry ingredients and mix well. Fold in the peaches. Pour the batter into the muffin cups, filling them up to 2/3 full, and sprinkle some sugar on top. Bake for about 18-20 minutes or until set.

Original in allrecipes.com

Vegan Blueberry Waffles

ONE
2 cups whole-wheat flour
1 tbsp baking powder
1/4 tsp salt

TWO
1/3 cup apple sauce
1 tbsp olive oil
1 1/2 cups soy milk (or regular, if you're not vegan)
1/4 cup agave nectar

THREE
1/2 cup frozen blueberries

In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWo. Fold the wet ingredients into the dry mix and let it stand for 10 minutes. FOld in the ingredients in THREE. Follow the directions in your waffle maker. Serve with maple syrup.

www.onegreenplanet.orr