Since I imagine you like this pondering over the tofu section at the grocery store, similar to how I was before this guide:
I found this guide to tofu if you ever questioned which firmness to buy at the grocery store:
This has been my favorite vegan recipe so far!
1 can of UNSWEETENED light coconut milk
1 package of extra firm tofu, drain and cubed
2 “mississippis” of oil (either peanut, olive, etc) drizzled around the pan
1 small onion, chopped
2 tsps of curry powder aka take the lid off and just eyeball how much you want
chop up cilantro and add one tight fistful
seasonings: garlic, salt, pepper, cayenne, turmeric
Veggies: anything youuuu want! I did 1 yellow bell pepper and brocolli
Begin by heating the large sauce pan on medium heat putting the oil, garlic and onion in and allowing it to simmer. Next add the can of coconut milk. YUM. Every time I say coconut I think of the song “put the lime in the coconut and drink it all up, she put the lime in the coconut called the doctor woke him up said DOCTOR is there nothing I can take, DOCTOR to relieve my belly ache”…not even sure if those are the right lyrics that’s like a decade old song…and now you all just witness my stream of conciousness.
Allow for the mixture to bubble. Add as many spices as you want. I added the curry and tumeric, salt and cayenne–I like it spicy so I added some hot pepper sesame oil too!
Add the veggies and put down to a med-low heat and cover. Stir every couple of minutes or so with a whisk or wooden spoon.
Steam the veggies by covering with a lid….for about 6-8 minutes
Taste to make sure it is done before removing it from the stove! Aka it’s hot enough and tastes so good and doesn’t need additional seasonings.
I served it with organic Quinoa! THIS WAS SO GOOD. Seriously. Like a flavorful travel experience in my mouth.
So here’s to happy and healthy eating! Did you remember the fitness challenge of the week? Always use the stairs! Have you been able to defeat that challenge so far? Keep it up!!!!