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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

Teacher

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