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Page 367
Tofu Chili
1 onion, finely chopped
3 teaspoons chile powder
2 tablespoons olive oil½ teaspoon turmeric
½ pound tofu, chopped into 1-inch cubesSalt and pepper, to taste
1 can organic crushed tomatoesTopping: plain yogurt, diced onion, minced cilantro
3 cups cooked kidney beans

Sauté onion in olive oil until translucent. Add tofu and continue to sauté for about 3 minutes. Add tomatoes, beans, and spices and stir well. Cook uncovered over low heat for about 30 minutes, stirring occasionally.
Serve over brown rice and top with yogurt, diced onion, and a sprinkling of minced cilantro.
Serves 4.
Asian Tofu with Bok Choy
1 pound tofu, extra firm, cut into 1-inch slices
3 cloves garlic, minced
2 tablespoons toasted sesame oil1 pound bok choy, chopped
1 onion, sliced1 to 2 tablespoons tamari
1 tablespoon hulled sesame seeds

Sauté tofu in 1 tablespoon sesame oil until lightly browned. Set aside.
Sauté onion, garlic, and bok choy in 1 tablespoon sesame oil until bok choy is soft and wilted, about 10 to 15 minutes.
Return tofu to pan with vegetables, add tamari and sesame seeds, and mix well.
Serve over brown rice.
Serves 4 as a main dish.

 
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