Recipe: Tofu-Veggie Bowl in Coconut Broth

No photos at this time, as I can't get them to post from my darned iPad. Once I AirDrop them over to my laptop, I'll update the post.

Note: this is more moderate carb. I had it at the end of a day during which I was a.) way under my maximum carb intake and b.) dying for something that was colorful.

Tofu-Veggie Bowl in Coconut Broth

Trader Joe’s sprouted tofu
30 g raw spinach (a couple of handfuls)
30 g red bell pepper (around a quarter of a pepper)
30 g baby Bella mushrooms (around half a cup)
One clove of garlic
4 g ginger
About half a T of chopped scallion
1 t. Low-sodium Tamara
1 t coconut oil
2 t canola oil
1 t sambal oelek
1 c. Unsweetened, unflavored coconut milk drink
Lime juice
Spices: ground coriander, ground cumin, cayenne, pepper, Himalayan salt, etc.

Press the tofu for a couple of hours. I did the entire package; I have the other ones waiting for some sort of yummy project later. (It wound up being "breaded" nuggets, and I am so glad I made them.)

Here are the ingredients, minus the aromatics:



Dice the peppers, tofu, and mushrooms. Put them aside. Mince the ginger, garlic, and scallions.



Heat the oils over medium heat in a large, nonstick skillet. Add the ginger, garlic, and scallions and stir until it starts to smell good. (If it gets sticky, no worries, just add some more oil.)

Add the tofu and mushrooms. Stir.



When the mushrooms start to get soft, the tofu starts to get crisp, and the aromatics are looking pretty toasty, add the peppers and the spinach. Stir. Add the tamari.



Pour in the coconut milk. Add the sambal oelek. Turn the heat down and let it simmer. It wasn’t quite as pretty as I would have liked at this point, so I put in some cayenne and crushed red pepper, but that certainly isn’t necessary. (If you aren’t a spice fan, definitely don’t do that.)



Once it has reduced a bit and the favors are blended, pour it into a bowl. Squeeze some lime juice on it, add salt if needed, and eat up. It’s good!