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Mexican Tofu Stew




Source of Recipe


"The Chopra Center Cookbook: Nourishing Body and Soul," by Deepak Chopra, with David Simon and Leanne Backer


List of Ingredients




16 ounces low-fat tofu, firm or extra firm, drained

2 teaspoons (plus one tablespoon) Bragg Liquid Aminos or tamari

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1 teaspoon (plus 1 teaspoon) chili powder

1 teaspoon ghee or olive oil

1 cup chopped onions or leeks

1 teaspoon black pepper

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon oregano

2 carrots, sliced

1 cup diced celery

2 cups diced tomatoes

1 to 2 cups vegetable stock

1/4 cup chopped cilantro

Recipe



Preheat oven to 350 degrees. Cube the tofu and place in bowl. Add 2 teaspoons aminos and 1 teaspoon chili powder and toss gently. Place the tofu on an oiled sheet pan and roast for 20 minutes. Remove from oven and set aside.

Heat oil in a soup pot over medium heat. Add the leeks, remaining tablespoon aminos, black pepper, remaining teaspoon chili powder, turmeric, cumin, and oregano. Sauté for 3 minutes, then add the carrots, celery, and tomatoes. Continue to sauté for 5 minutes. Add the tofu and enough vegetable stock to just cover the mixture. Simmer for another 5 minutes or until the carrots are tender. Add the chopped cilantro to the mixture and combine. Serve with rice or Oat Groat Pilaf.