Warm and nurturing ginger and turmeric with some healthy fats from coconut milk make an easy nutritious dinner.
Season/ Autumn/ Winter
Prep time: 10 minutes
Cook time: 15 minutes
1 package firm tofu
2 cups spinach, organic
1 inch turmeric root, grated
1 inch ginger root , grated
1 shallot, minced
2 garlic gloves, minced
1 can coconut milk, unsweetened
1 watermelon radish, sliced into thin strips ( optional) makes 8 ingredients
Salt to taste
ground pepper to taste
1/2 lemon, juiced
1 tbsp.coconut oil, to saute shallot & garlic
Salt, pepper, acid, and fat are always added to flavor and season food, and not part of an ingredient list.
Slice tofu into 4 blocks. Pat dry with paper towels. Cut into small cubes and set aside on dry paper towels.
Heat sauce pan or medium size pot on medium heat. Add oil to pan. Add shallot, garlic, a pinch of salt, and cook for 3 minutes. Add grated turmeric and ginger, saute for 1 minute. Add spinach and tofu, saute for 2 minutes. Add coconut milk and gently stir. Simmer for 10 minutes. Season with salt and pepper to taste. Add lemon juice to bring out the flavors. Serve Hot.
Cooks note: Adding some chopped herbs such as cilantro kicks it up a notch.