154 | TOFU Squeeze water from tofu by wrapping in paper towels. Then cube and marinate in a little soy sauce, balsamic vinegar, and ginger. Set aside. In a medium pot, heat oil on medium-low heat. Add red peppers and onions, sauté until soft, about 4 minutes. Add garlic and, cook 1 minute; add ¼ cup cilantro, and red pepper flakes. Add tomatoes, coconut milk and ¼ teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce. Add tofu and cook 5 to 6 minutes, until opaque and cooked through. Add lime juice. To serve, divide equally among 4 bowls, about 1 ¼ cups then topped with sliced green onions and cilantro over rice. NOTE: Sauce is base also for Vegan Shrimp Trumpet mushrooms would make a nice addition. NA’AMA’S TOFU PATTIES In a food processor grind 2 packets of tofu, 4-5 spoons of pesto paste, olive oil, fried onion (Optional- cooked spinach, beetroot leaves or other), salt and pepper. Add about ¼ cup spelt flour and about ½ cup bread crumbs. Make into patties, oil and bake for 30-40 minutes in the oven until gold. MICHAL’S POPULAR CABBAGE AND TOFU This is a dish that started as an improvised meal and became one of the most popular dishes in our kitchen 1 packet tofu, cubed 1 small (or ½ large) cabbage 2 Tbs canola oil 1 Tbs grated, ginger 2 cloves garlic, crushed 1 Tbs soy sauce 1 Tbs silan Cut tofu into cubes. Slice cabbage about the thickness of the tofu cubes and then cut into small pieces. Heat oil in a large frying pan then add tofu, ginger and garlic, turning to brown on all sides. Add cabbage, soy and silan and cook until done. Serve with rice.
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