|35 min||35 min||8|
|1 1/2 tbsp||Canola oil (divided or grapeseed oil)|
|341 gm||Tofu, regular, extra firm (diced into cubed - organic)|
|1 large||Yellow onion (diced)|
|2 clove(s)||Garlic (minced)|
|1 ml||Coriander, ground|
|1 dash||Ground cloves|
|1 cup||Chicken broth (stock), low sodium (can also use vegetable broth - organic)|
|1 cup||Coconut milk, reduced fat|
|2 cup||Green/yellow string beans, raw (cut into 2 inch pieces)|
|1 medium pepper(s)||Red bell pepper (diced)|
|2 tbsp||Cilantro (coriander) (fresh)|
|1 whole lime(s)||Lime juice (fresh)|
|1 tbsp minced||Ginger root (juice extracted)|
1. In a bowl, marinate tofu with the ginger, lime juice and ½ Tbsp. (7 mL) canola oil. Toss well to coat. This can be done about 30 minutes ahead of time and up to overnight in the refrigerator.
2. In a large saucepan, no lid required, heat remaining 1 Tbsp. (15 mL) canola oil. Add onion and cook for about 6 minutes or until softened and slightly browned. Add garlic, cumin and cloves and stir for 2 minutes.
3. To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened.
4. Add green beans, bell pepper and zucchini and cook for about 10 minutes more or until vegetables are tender. Add marinated tofu and cook an additional 5 minutes. Garnish with cilantro. Serve over steamed brown rice or quinoa, if desired.
is a great source of protein for vegetarian and vegans!