Thursday, May 2, 2013

Curry Stuffed Tofu with kale, quinoa and yellow squash

2-4 tablespoons coconut oil
1/2 yellow squash diced
1-2 sprigs kale torn in sm pieces
2-3 garlic cloves minced
1/4 onion chopped
1 cup quinoa
1 egg, I used whites only
Curry powder 3-5 tablespoons
1-2 jalapeños
1/4 coconut milk
1/4 water, you can use more coconut milk instead
Fish sauce to taste or salt
Mint and cilantro for garnish

1. Sautee first 5 ingredients together. Transfer to bowl. Add quinoa. After it cools down and is warm add egg.
2. Add coconut milk,water, curry powder, jalapeños and fish sauce in pan on low.
3. While sauce is simmering cut tofu into 5 peices. Cut the middles and stuff with sauté mix. Set them in curry sauce and cover. Simmer for about 20 minutes scooping curry sauce over tofu.

Very great dish. You can also fry the tofu first if your not worried about fat content.

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