Serves 4
16oz Extra Firm Tofu*
1 cup Vegetable Broth*
3/4 cup Sweet Onion, Diced
1/4 cup Diced Garlic
1/2 Red Bell Pepper
1 M. Zucchini, Diced
1 Cup Tomato, Seeded and Diced
1 Cup Spinach , chiffonaded
1/4 Cup Chives, Chopped
1 Avocado, sliced
1/2 Teaspoon Turmeric
1 Teaspoon Curry powder
Black pepper
1/4 Lemon, Squeezed or Salt (optional)
*Remove excess liquid from the tofu. Do this by sandwiching the tofu between two plates. Place something heavy on the top plate to help with this (a large can of beans work well) . Set aside for up to 2 hours. We want the tofu as dry as possible.Drain off the liquid.
**Vegetable broth can be made with hot water and vegetables broth powder. If you use bullion select one with NO Sodium. If you have your own vegetable stock … that’s even better!
Directions
In a large skillet, saute onion, garlic, zucchini, and red pepper in 1/2 cup of the vegetable broth.
Cook on high heat until the broth is almost cooked out.
Slice the tofu into 1/4 inch sections, crumble each one into the skillet.
Add the turmeric, curry powder and pepper
Add the remaining vegetable broth and continue to cook
Again, when the broth is almost cooked out, add the tomato, spinach, chives and squeeze the 1/4 lemon over the top.
We only want these last ingredients heated and not cooked. (about 1 min).
Serve and garnish with the sliced avocado on top.
June 10, 2012 created by Kevin Finneran
Rated 10 by Kevin and Judi Finneran, better than any we have eaten at restaurants so far!
