Yellow Split Peas with Tofu & Tatsoi


As much as I love summer I’m pretty excited for the cool weather to move in so I can start cooking with my crock pot.  I find it heats the house up way too much for summer usage.  Lucky for me we had a cool day recently, perfect to cook up a pot of yellow split peas.  There’s nothing fancy about this meal, but it’s simplicity did not lack in flavor or enjoyment.  For the last two months I have cut out dairy, sugar, processed foods, and gluten.  Well maybe not all gluten.. I cannot deny myself a few beers each week.  What can I say, a girl does have her priorities.  And when I say sugar I don’t mean natural sugar in the form of fruit, but processed sugar.  So no cookies or any other baked goods for two months!  I don’t adhere to this in the strictest manner but mainly I have stuck to it, especially the no dairy and processed food parts.  Overall I feel great from making these dietary changes.  I can tell I’m still balancing out pregnancy hormones but for the most part I always have plenty of energy and feel good inside and out.  So this meal is more my style these days.  Each component cooked separately but served together in a bowl.


Yellow Split Peas

  • – 1 1/2 cups yellow split peas, rinsed
  • – 4 cups water
  • – 4 teaspoons Better Than Bouillon vegetable or chicken base
  • – 2 bay leaves
  • – 1/2 teaspoon smoked paprika
  1. Add all ingredients to crock pot.
  2. Cook on low heat 6-8 hours.  I cooked mine the full 8 so the final result was a thick stew.
Pan-Fried Tofu
  • – 1 block firm tofu, I use sprouted
  • – Bragg amino acids
  • – cornstarch
  • – grapeseed oil
  1. Cut tofu to desired size.  I cut mine in half twice to have four squares.  I then chopped each square on the diagonal for 8 triangular pieces.
  2. Coat lightly in amino acids and let sit for 10 minutes.
  3. Dip tofu triangles in cornstarch.
  4. Heat 2 tablespoons oil over medium-high heat in a nonstick pan.  Add tofu and fry each side until golden brown and crispy.  I also fry the edges.
  • – baby tatsoi, washed and dried
  • – olive oil
  • – Garlic Gold nuggets, or substitute fresh garlic minced
  1. Heat up 2 tablespoons of olive oil in a pan over medium-high heat.  (I quickly wilted mine in the hot pan once the tofu was done).
  2. Add tatsoi and toss until wilted.  (If using fresh garlic, add before tatsoi to soften).
  3. Top with Garlic Gold nuggets.


Leave a Reply

Your email address will not be published. Required fields are marked *