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
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
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