Mediterranean Tofu Bowl
Another amazing tofu recipe that is definitely a winner! Here, you have a full balanced meal in a bowl! Growing up, my mom never used cilantro in her cooking. She only used parsley, the European way...When moving to the US, I was exposed to a lot of cilantro, since a lot of Mexican food uses cilantro, and I loved it! In this recipe the cilantro is a main component that binds the flavors together. Another great ingredient in this dish is the fresh turmeric root- it colors the dish so nicely and contains so many health benefits. One of them is it’s anti-inflammatory properties, and that it is loaded with antioxidants, can help prevent cancer, etc.
2 leeks, thinly chopped 6oz/170g
1 1/2 tablespoons olive oil
1 package of frozen and thawed artichoke hearts 8oz/226g
Organic sprouted tofu extra firm 15.5oz/439g ,cubed
1 teaspoon coconut oil
3 cups organic frozen sweet baby peas
1 tablespoon freshly grated turmeric root
1 teaspoon freshly grated ginger root
1 tablespoon ground coriander
1 teaspoon vegetable paste
1 cup fresh chopped cilantro
2 1/4 cups water
In a nonstick pan, add the coconut oil and cubed tofu. Sauté the tofu until golden and crunchy. Set aside.
In a cast iron wide pan, add olive oil, leeks, salt and pepper. Sauté on medium heat until translucent. Add the turmeric, ginger and coriander and lower the heat. Sauté for another minute, then add the artichoke hearts, sweet peas, and continue sautéing for a couple minutes. Add the water and vegetable paste and bring to a boil. Lower to a simmer, and let it cook for 20 more minutes. Add the chopped cilantro and cook for 5-10 more minutes. Add the tofu, mix and serve.