The Ypsilanti Food Co-op is hiring for both Cashier/Coordinators and
Deli Cooks. See both job postings below.
ALL APPLICANTS MUST SUBMIT CO-OP APPLICATION AND RESUME TO BE CONSIDERED.
Application is available in-store, or at ypsifoodcoop.org (under “About Us” -> “Employment Opportunities”). Please e-mail application and resume to firstname.lastname@example.org, or bring it to the co-op at 312 N. River St in Ypsilanti
Double Up Food Buck program returns June 1st 2019
We are happy to remind you that on June 1, 2019 you will again be able to both earn and spend Double Up Food Bucks at the Ypsilanti Food Co-op and other participating grocery stores, as well as the program continuing at farmers markets and farm stands.
We are honored to be a part of the double up food buck program and your experience is very important to us. As always, if you have any questions or concerns you can call the Fair Food Network at 866.586.2796 or send them an email at email@example.com.
Thank you again for your support of Double Up!
|Tonight at Cultivate!
Taste the Local Difference invites you to celebrate the 2019 Guides to local Food for Northern Michigan and Southeast Michigan at Cultivate Thursday May 30th from 6-9pm.
The Co-op will be donating a roasted vegetable pasta salad,
and our sourdough breads!
For more information following the below link:
|Lots of Local/Michigan produce now available!
The Co-op has local produce being delivered several times a week. Next time you're in take a look at our produce cooler and see our current available selection including:
- Greens(Spinach & Power Mix)
- Russet Potatoes
- Red Onions
- Yellow Onion (Bagged)
Smoky Grilled Tofu and Broccoli
1 hour; 20 minutes active
This easy, aromatic, smoky tofu and broccoli relies on a simple marinade to deliver big on flavor.
- 1 pound extra-firm tofu
- 1/4 cup olive oil
- 2 tablespoons tamari or soy sauce
- 3 tablespoons balsamic vinegar
- 2 cloves garlic, pressed
- 1/2 teaspoon smoked salt
- 1/2 teaspoon smoked paprika
- 1 large stalk broccoli (approximately 1 1/2 – 2 pounds), cut into florets
- Drain the tofu and wrap it in a clean kitchen towel. Place on a cutting board with a sheet pan or board on top and let the tofu drain for 30 minutes. Slice into 1/2-inch thick slices.
- In a large flat container with a lid, stir together the olive oil, tamari, vinegar, garlic, smoked salt and smoked paprika. Carefully place the tofu slices into the marinade and turn to coat. Marinate for at least an hour or overnight.
- Preheat the grill. While the grill is heating, add the broccoli florets to the marinated tofu and toss to coat. When the grill is hot, swab the hot grill with vegetable oil.
- Drain the tofu and broccoli, reserving the marinade for another batch, if desired. Grill over indirect heat, turning tofu and broccoli often, about every 5 minutes, until the edges of the tofu are starting to brown a bit and the broccoli is crisp-tender.
Serve hot on a platter of rice, or cool on bowls of chilled rice noodles. Add grilled strips of bell pepper and onion if you wish.
Tips & Notes
To make this dish in the oven, heat the oven to 400°F, and place the tofu and broccoli on an oiled sheet pan. Bake for 20 minutes, flip the pieces with a spatula, and bake for 20 minutes more. Cool on a rack.
230 calories, 17 g. fat, 0 mg. cholesterol, 360 mg. sodium, 6 g. carbohydrate, 3 g. fiber, 18 g. protein