Ingredients:
- 1 can of coconut cream
- 2 cups water
- 1 medium onion chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1 medium carrot
- 1 small Italian zucchini
- 1 cup of broccoli in pieces
- 1 lb. firm tofu
- 1 small red bell pepper
- fresh basil leaves
- 1 teaspoon of turmeric powder
- Salt to taste
Preparation:
Serve immediately with rice by placing fresh basil leaves on top.
In a deep pot or pan, place the olive oil together with the chopped onion and garlic and sautee.
Add the water and coconut cream, bring to a boil.
Meanwhile, in a separate skillet brushed with a little oil, place the sliced tofu and seal on both sides until golden brown. Set aside.
In the pot with the liquid mixture, add the vegetables in the following order: first the carrots, then the broccoli, let them cook for 2 minutes.
Add the red pepper and the Italian squash, as well as the tofu cut into small pieces. Add the turmeric and salt to taste. Turn off the fire.
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Republished with permission from: www.quinoaplantbased.com