My recipe this week is basically an “everything-but-the-kitchen-sink” conglomerate. The one thing that makes it different is instead of using tofu (which is made out of soy), I used hempfu (a tofu-type product made out of hemp). I stopped eating soy when I was diagnosed with Hashimoto’s thyroiditis and it has helped a lot. The other thing I love about the hempfu? It has 25% iron. For me that is huge because of my iron deficiency.
I came across hempfu at the local grocery store and have been using it to make Asian-inspired dishes. Similar to soy tofu, it doesn’t have a flavor so you need to be creative and use herbs and seasonings to give it flavor. This stir fry had more of an Indian flavor since I decided to skip the soy sauce (which I don’t eat because it’s soy) and use turmeric, garlic, dried herbs, salt and pepper to give it more of a curry flavor. The vegetables I used were orange bell pepper, sugar snap peas, and spinach.
It was hearty and filling which just hit the spot on a cold, rainy day and gave me the energy I needed to go workout with my personal trainer. So you might be hearing more about this new product as I’m thinking it may become a staple in my diet. If you decide to make this recipe, let me know how it turns out for you.
Hempfu Stir Fry
- ½ cup hemp tofu (diced)
- 1/2 orange bell pepper (diced medium )
- 1 cup sugar snap peas (rinsed)
- ½ tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp Italian seasoning
- salt and pepper (to taste)
- 1 cup spinach (rinsed)
- 1 tbsp cilantro (for garnish)
Sauté bell pepper and sugar snap peas 2-3 minutes.
Add hemp tofu pieces and sauté another 5 minutes.
Season with salt, black pepper, garlic, turmeric, and Italian seasoning.
Add spinach and sweat until wilted.
Serve with cilantro on top as garnish. (optional)