So, this month is all about hormones and Heidi is going to tell us all about how that controversial ingredient “soy” fits into our menopausal lifestyle. She has challenged me to cook often with tofu (which is soy-based) this month and I’m kind of excited. The only time I actually order a tofu dish is at a restaurant. I don’t enjoy tofu when it is not spiced properly and I have to admit, I’m kind of clueless when it comes to knowing what to do to make tofu. . . taste like anything but rubber. Today, I was hungry for an Indian dish that I often make post-traveling to London where there are a plethora of amazing Indian restaurants. I love a good curry bowl and would normally make it with chicken. So, I decided to adapt my regular recipe and marry it with another recipe I found online that is similar—but, uses tofu as its protein base. It turned out to be easy and delicious! I’m also excited because my daughter is a vegetarian and I have not been able to offer her tofu dishes as an option. I had a bowl for lunch out on the patio this afternoon with a nice big glass of sparkling water. It sure hit the spot!
- 1 large yellow onion (chopped)
- 4 garlic cloves
- 1 head broccoli (chopped)
- 1 grilled red pepper (sliced)
- 2 grilled zucchinis (sliced)
- 2 packages of fresh organic tofu
- 1 can coconut milk
- 5 cups vegetable broth
- 3 tbs raw sugar
- 2 tbs soy sauce
- 2 bay leaves
- 3 tbs curry powder
- 1 tbs each of coriander, paprika, cumin and turmeric
- Olive oil, rice wine vinegar and soy sauce as noted in instructions
- Whole grain brown rice (side dish)
- Prepare tofu by sautéing it on med-high heat with a splash of olive oil, rice wine vinegar and soy sauce until it is browned. Set aside.
- Chop all the veggies as noted. In a large pot, sauté the onions and garlic and all of the spices together with 2-3 tbs of olive oil and rice wine vinegar until they are translucent.
- Add the remaining ingredients, including the tofu and veggies. Simmer on low head for 30 minutes or until broccoli is cooked to your liking.
- Serve with whole grain brown rice in bowls with optional items such as chives, cilantro, hot sauce or sweet basil.