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curried tofu & edamame soup

good afternoon, friends!

I have some exciting news to share!

As of yesterday, I am part of Whole Foods Market‘s social media ambassador program, Whole Foodies!

I’ve been looking for something like this for awhile, and the timing is right and I am thrilled!

What does this mean for you? It means that I’ll be trying  new products and receiving samples that I’ll review and pass on to you!

I also will be sponsoring a few upcoming giveaways as a way to celebrate!

:barefoot girl throwing confetti in her kitchen👣:

Today’s recipe is quite fitting, considering it’s Monday and so many have adopted the practice of meatless Monday.

Plus.. Well, it’s really quick and oh-so-tasty

curried tofu & edamamme soup 

1 block of tofu, pressed ***

1 tbsp sweet curry powder

1/2 cup edamamme, shelled

1 can coconut milk

1 jalapeño pepper

1/2 red bell pepper

1 cup Chicken stock 

1 tablespoon coconut oil

Cilantro and lemon or lime for garnish

Toasted tortilla chips to serve with . 

  

Start by crumbling the tofu and tossing with the curry.  Let stand 10 minutes.

Meanwhile, chop peppers, removing seeds and ribs.

Heat coconut oil over medium heat and add tofu. Sauté for 5 minutes , stirring often ( you are essentially toasting the curry, giving it a deeper flavor.

Add peppers and edamamme and stir. Let cook 5 more minutes.

Add coconut milk and stock. Season with sea salt ( double check that your curry does not contain salt. If it does, the taste before adding additional salt )

Bring to a slow simmer and let cook about 10 minutes.

Meanwhile, make the tortilla chips.

Preheat oven to 350.  Cut 1 small corn tortilla into wedges. Place on non-stick cookie sheet or parchment paper.   Sprinkle with a little bit of water and top with a bit of sea salt

Toast for about 3 minutes, then flip and toast an additional 3   

 

Serve with chopped cilantro ( parsley if you don’t like cilantro ) a squeeze of lemon or lime juice and tortilla chips

Wanna see it closer?

This little bowl has some incredible flavor 🙂

Stay tuned…  Tomorrow’s recipe is out of this WORLD! 

 

***. If you cook with tofu, I highly recommend a tofu press.  What you save in paper towel will easily help pay for it..   Many people say they don’t like tofu, when in fact it was probably not prepared properly.  You NEED to press the water out of it. Tofu will take on the flavor of whatever you add to it.  Properly pressed and prepared tofu should have a texture similar to buffalo mozzarella cheese.

Similar recipes

smoked tofu tacos with chipotle-lime sauce

Ethiopian-spiced coconut tofu bowls 

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smoked tofu tacos with chipotle lime sauce

Howdy, friends. How have you all been ? Miss me much?   I’m happy to report that I’m successfully recuperting from knee surgery. It’s been difficult having restrictions, but I’ve done everything that I was supposed to, and although I’m still in rehab ( and will be for awhile) I can do just about anything ( with restrictions)     but not ski   until the FALL!

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  And believe it or not, the day I got my brace off, guess who was diagnosed with a torn ACL and lateral miniscus?     Image     My sweet pup.   She he had her surgery on Friday and is home recuperating, just like her mama did  image     She’s such a little copycat!

I’ve been cooking a lot again.  Trying to cook healthy meals.

and I’ve been sharing them with my friends   and out of the blue, it hit me today , duh? Why am I not writing about all of this?

My mama taught me that it’s nice to share, and I should share more.

So here’s what I made today smoked tofu I didn’t have a recipe, I just had an idea   I already had had my grill set up for smoking a pork shoulder so I thought, why not use the extra space  for smoking something else?   image     I pressed the the water out of a block of tofu, then broke it up  in an oven safe dish and placed it on the grill. I “scrambled” the tofu about once every 20 minutes and after 1 1/2 hours, I had this !

image

which I turned into this!

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I simply used a very low flame to toasted a corn tortilla

IMG_3822then I topped with a red cabbage slaw that I made using the homemade vegan mayo recipe that I found last week ( and Im overly impressed by this )

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Im a mayo snob, and I was so impressed by this that I will never buy mayo again.  Plus, since its vegan, it has no cholesterol, which makes it healthier for those who have to monitor that.

And the white sauce is non fat Greek yogurt with chili powder and cumin and lime juice mixed in

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If you think you don’t like tofu, you probably haven’t had it prepared properly.

This was AMAZING! and super healthy!

If you don’t have a smoker, you can easily soak some wood chips in water for an hour, then add the chips and a little bit of the water in a small foil packet and place on your grill ( heated to a low temp.. 250degrees max) and cover the lid on the grill and the smoke will circulate and create the fantastic smokey flavor.

whelp, friends… I have a certain someone that needs a little love…  but I’ll be back.  up next is a tasty casserole featuring this bad boy IMG_3829

ciao, bellas!

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