Tofu with Ginger-y Broth & Zucchini (serves 2)

 Vegetarian or not vegetarian is irrelevant when it comes to this dish. And, what I love about it, besides it’s fresh taste and flavorful meaty tofu, is how quickly it comes together.

Tofu with Ginger-y Broth & Zucchini

One of the advantages of cooking with vegetables is how quickly a dish comes together. This was cooked in a flash and was devoured even faster!

I am certainly not advocating full-time vegetarianism (let’s face it, meat is too good to be deprived of), but every now and then, you should cook something like this, and give your system a break from heavy food.

my messy, but aromatic prep station

This will leave you feeling light, and belly ache free, and I heartily recommend you trying it.

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You will need: 14 oz extra-firm tofu, cut into large cubes, 2 to 3 tbs extra-virgin olive oil, 1 onion, cut into 8 wedges, 2 medium zucchini, thickly sliced, 1/2 cup flat-leaf parsley, roughly chopped, 1 tsp cumin seeds, 2 tsp freshly finely grated ginger root, 2 tbs fresh lime juice, 1 good quality vegetable stock cube, crumbled ( I use Rapunzel brand cubes), 1 cup of water (more if needed), sea-salt and freshly cracked pepper to taste.

1 – The moment you step into the kitchen, unwrap the tofu, place on a dinner plate and balance something heavy on top (in my case, a plate and a sauce pan). Leave it there while you prep the rest of your ingredients.

Press water out of tofu

2 – Drain the water from the tofu and cut into large cubes and place in bowl. Sprinkle the cumin over it and set aside.

sprinkled tofu with cumin

3 – Put a saute pan on medium heat and when it has warmed, add 2 tablespoons of oil. Add the onions and fry for about 8 minutes.

saute onions

4 – Add some more oil and turn up the heat slightly. Add the tofu, zucchini and parsley and cook until the tofu has browned on a couple of sides.

add tofu and veggies

5 – Add the ginger, stock cube, 1/2 tsp sea-salt, several grinds of black pepper, water, and lime juice. Bring to a simmer.

add liquid

6 – When simmering, turn heat down to low, cover and simmer gently for 12 to 15 minutes. Taste for addition of salt and pepper according to your taste.

cover and simmer until cooked

Divide between two warmed bowls. You can add rice or noodles if you are so inclined, (I was not).

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