Thai Tofu Curry and Vegetables
from the Chopra Center

Serves 4

Tofu Marinade

• 1 cup apple juice
• 1/2 cup Bragg Liquid Aminos or tamari
• 1/4 cup lemon juice
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon ginger powder
• 16 ounces fresh low-fat tofu, firm or extra firm

Vegetable Stew

• 2 cups broccoli florets
• 1 teaspoon ghee or sesame oil
• 1 teaspoon cumin seeds
• 1/2 cup chopped leeks or onion
• 1 inch gingerroot, minced or grated
• 3 cloves garlic, minced, or 1 teaspoon garlic powder
• 1 jalapeno pepper, stem cut off and seeds removed
• 2 tablespoons Bragg Liquid Aminos or tamari
• 1 teaspoon turmeric
• 1/2 cup apple juice
• 2 cups sweet potatoes, peeled and cut into ½-inch cubes
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon ginger powder
• 14 ounces low-fat coconut milk or vanilla soymilk
• 1 cup vegetable stock
• 2 tablespoons chopped cilantro
• 1/2 cup fresh bean sprouts

Preheat the oven to 350 degrees. Combine the apple juice, aminos, lemon juice, and spices in a shallow baking dish. Cut the tofu into small cubes and add the marinade. Bake for 20 to 30 minutes. Remove and set aside.

Bring 4 quarts of water to a boil. Add the broccoli and blanch for 1 minute. Be careful not to overcook. Drain the broccoli, rinse in cold water, and set aside.

In the same 4-quart pot, heat the oil and add the cumin seeds. Brown slightly, then add the leeks, gingerroot, garlic, and jalapeno. Saute for 1 to 2 minutes. Add the aminos, turmeric, and 2 tablespoons apple juice. Add the sweet potatoes, cumin, coriander, and ginger powder. Stir frequently as you begin to brown the sweet potatoes in the leeks and spices. Saute for 4 to 5 minutes until the sweet potatoes look caramelized. Add the coconut milk and the remaining apple juice. Bring to a boil, then reduce the heat. Add the vegetable stock. Simmer until the sweet potatoes are soft but not mushy, approximately 10 minutes. Add the broccoli and the tofu cubes and combine well. Garnish with the chopped cilantro and fresh bean sprouts. Remove the jalapeno before serving.

Nutritional Facts (per 1 1/2-cup serving)
Calories 444, Total fat 15.6 g, Saturated fat 6.1 g, Carbohydrates 48.6 g, Protein 27.5 g

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