Linda’s Curry Dish

Source: Linda Capazelo Akechoud

Serves: 2-4

Ingredients:

16 oz. tofu (1 block)

1 onion, diced or sliced

1 head of dark leafy greens (bok choy, collards, kale)

4 fresh tomatoes

1 heirloom eggplant (optional)

1 Tbsp. fresh garlic

1 Tbsp. fresh ginger

1 tsp. curry powder

1 tsp. paprika

1 tsp. tumeric powder

1 tsp. Bragg’s liquid aminos

1-2 Tbsp. nutritional yeast

1 Tbsp. almond butter

Instructions:

Drain the tofu well and cube.

Place the cubes in a shallow dish and sprinkle with 1/2 tsp. each: curry, paprika, and tumeric powders.  Stir gently to evenly distribute the seasonings.  Set aside.

Water saute the onion in a wok on medium heat.  Add the garlic and ginger.  Add the eggplant if desired.

Meanwhile wash and chop your greens.

Add the marinated tofu and tomatoes, followed by the greens.

Allow to sit covered while the greens begin to wilt slightly.

Turn back the heat to low and add the almond butter, stirring evenly to coat.

Top with the liquid aminos and nutritional yeast.  Stir well.

Allow to sit for a moment to allow the flavors to combine prior to serving.