Based on your feedback, I’ll definitely be posting my full yogurt making process soon!!
And tonight, just in case you missed my guest post over at Made Just Right last week, here’s a easy recipe that comes together in less than 30 minutes and tastes delicious!
Everyday Curried Tofu and Vegetables
Ingredients
- 1 medium yellow onion, chopped
- 3 cloves garlic
- 1 tbsp fresh ginger, minced
- 1 tbsp Earth Balance® Buttery Spread
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 cumin
- 1 1/2 tsp curry powder
- 4 cups organic vegetables (broccoli, cauliflower, carrots, zucchini, squash, green beans, red peppers, carrots) OR 365 Everyday Value Organic Frozen Vegetables
- 1 cup light coconut milk
- 1/2 block plain extra-firm tofu, pressed and cut into small squares
- 1/2 tsp sea salt, or to taste
- Sprinkle of cayenne pepper, or to taste
- Ground pepper, to taste
Directions
- In a large skillet, melt the buttery spread and add the onion, garlic, ginger along with the spices. Allow to cook for a few minutes, stirring frequently, until onions soften and the mixture becomes fragrant.
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Add the vegetables and the coconut milk and cook until veggies are tender, about 10-12 minutes. Be sure to stir the mixture occasionally.
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Add tofu, stir to combine and cook for 1-2 minutes more, just to warm the tofu.
- Season generously with sea salt and ground pepper. And, if you like a little spice, add some cayenne pepper as well.
- Serve over brown rice, quinoa or other whole grain if desired.
In other news, we don’t have any big plans this weekend but we do have a few fun things on the agenda!! Enjoy your Friday night!
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Brittany Mullins, HHC
