Yogi Bhajan’s Trea Jaaraah Trinity Life Roots with Tofu

KRI March 2020 Recipe of the Month

Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa

Find over 300 mouthwatering recipes and a wealth of information about the yogic approach to food and diet, including the healing properties of natural foods and herbs, helpful “yogi kitchen tips,” and stories from Siri Ved’s years serving as Yogi Bhajan’s personal chef.

Trinity Life Roots with Tofu

• 3 tablespoons ghee
• 1 tablespoon crushed red chiles
• 1 tablespoon turmeric
• 1 tablespoon black pepper
• 3 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 tablespoon ginger powder
• 1-quart water
• 2 cups tomato sauce
• ¼ cup tamari soy sauce
• ½ cup chopped walnuts, pecans or pistachios (raw, unsalted)
• 1 cup cooked garbanzo or kidney beans
• 1 cup chopped mushrooms
• 1 cup broccoli flowerets
• 2 pounds tofu, drained and cut into bite-size pieces

Heat ghee in a large wok or sauté pan over a low flame. Add red chiles and cook until ghee turns red (not brown). Add turmeric and pepper and cook a few moments over a low flame. Then, add the three powders and immediately add water gradually, stirring all the while.

Cook over a medium-high flame for 30 minutes. Add tomato sauce, tamari, nuts, beans, mushrooms, and broccoli. Cook until tender. Add tofu, heat thoroughly, and serve.

Yield: 6 servings