Cilantro Ginger Tofu Toss |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Small adaptation to a yummy vegan recipe from How it All Vegan, 10th Anniv Ed. Very healthy and a good meatless protein source if you use high protein tofu like I do. Any extra firm tofu works though. You need a large, wide pan for this. Ingredients:
1 bunch cilantro |
1 tomato, roughly chopped |
3 serrano peppers, seeded and chopped |
2 inches slice fresh ginger, chopped (jarred ginger is fine) |
2 teaspoons fresh lime juice |
14 ounces extra firm tofu, cubed |
2 teaspoons sesame oil |
12 ounces light coconut milk |
1/2 eggplant, cubed |
2 cups broccoli, chopped |
1 zucchini, chopped |
1/2 teaspoon sea salt |
1/4 teaspoon turmeric |
1/4 cup frozen peas |
Directions:
1. Blend cilantro, tomato, peppers, ginger and lime juice in a food processor.
2. In a large saucepan, lightly brown the tofu in the sesame oil over medium-high heat.
3. Add milk, broccoli, eggplant, zucchini, salt and turmeric. Simmer 10-15min, stirring frequently at first until veggies settle down in the pan, until the veggies are tender.
4. Stir in cilantro mixture and peas.
5. Turn off heat, cover and let sit for at least 5 minutes.
6. Serve with brown rice or noodles.
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