Curried Tofu and Vegetables

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Curried Tofu and Vegetables

 

Recipe By :The Natural Estrogen Diet - Dr. Lana Liew

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon plus 1 teaspoon cooking oil (soy, canola,

olive)

4 tablespoons diced onion or 1/2 large onion, diced

3/4-inch piece fresh ginger -- diced

1 tablespoon curry powder

PLUS

1 teaspoon curry powder

1 1/4 cups vegetable broth

10 ounces pumpkin or any winter squash -- peeled and cut into 3/4-

to 1-inch cubes

1 1/2 cups green (string) beans -- trimmed and cut into 1- to 1

1/4-inch lengths

7 ounces fried or baked tofu -- cubed

1 7 to 10 oz eggplant, preferably Asian -- cut into 3/4- to 1-inch

cubes

2 macadamia nuts (or substitute 6 cashews or

almonds) -- ground

5 tablespoons shreddded unsweetened coconut

PLUS

1 teaspoon shredded unsweetened coconut

1/2 teaspoon salt or to taste

 

Heat the oil in a medium saucepan over medium heat. Saute the onion and ginger

for 2 minutes.

Meanwhile, mmix the curry powder and 1/4 cup water into a paste. Add to the

onion mixture and saute for another 2 to 3 minutes, or until very fragrant.

Add the pumpkin or squash and stir for a few minutes. Then add the green beans,

tofu, and eggplant. Add 1 cup broth and the nuts, coconut, and salt to taste.

Simmer for 20 to 25 minutes. Serve hot with rice, bread, or noodles.

 

 

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Per serving: 58 Calories (kcal); 1g Total Fat; (22% calories from fat); 2g

Protein; 9g Carbohydrate; 1mg Cholesterol; 509mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0