Ingredients:
1 4 can unsweetened coconut milk, lite
1/4 teaspoons Thai curry paste*
1/4 large red bell pepper, cut into 1/3-inch-wide strips
1/4 medium onion, thinly sliced
1/4 pound extar firm Tofu, Cut into Strips
1 Tsp agave syrup
1/2 tablespoon soy
1/4 cup chopped seeded tomatoes
½ Tbsp thinly sliced fresh basil
1 tsp fresh lime juice
1/4 Cup fresh carrots cut into sticks
1/4 Cup green beans
2 Tbsp fresh pineapple chunks
1 Cup Roasted Vegetable stock
Method:
1. Bring coconut milk and curry paste to boil in large skillet over medium-high heat, whisking
constantly.
2. Add bell pepper & onion and saute 5 minutes.
3. Stir in tofu and cook 2 minutes. Add carrots, agave and soy sauce. Cook until chicken is
cooked through, stirring often, about 5 minutes. Stir in remaining ingredients and simmer
untill iquid is reduced by half.. Season with salt.
INGREDIENTS
* 1/4 (12 ounce) package buckwheat soba noodles
* 1-1/2 teaspoons extra-virgin olive oil
* 1/4 lb. Extra Firm Tofu, Cut into Chunks
* 2 cloves garlic, minced
* 1 ripe tomatoes, diced
* 1/2 red bell peppers, diced
* 1/4 teaspoon dried basil
* 2 pitted Kalamata olives, sliced
* 1-1/2 teaspoons Dijon mustard or chili paste
* 1/4 pinch salt (optional)
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add soba noodles and cook for 6 to 8
minutes, until al dente. Drain and rinse with a little cool water to stop the cooking. The
noodles should remain warm.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Place tofu into the hot
skillet, and cook until golden brown without moving them in the pan, about 2 minutes. Turn
the turn over, and cook until golden brown on the other side, 2 minutes more. Remove from
the pan and set aside.
3. Stir in the minced garlic, and cook until garlic begins to turn golden brown, about 30
seconds. Add the tomatoes, bell pepper, and basil. Cook and stir until the peppers soften and
the tomatoes begin to release their juices. Stir in the Kalamata olives, Dijon mustard, and
reserved tofu. Season with salt, and simmer over medium-low heat for 1 minute to allow the
flavors to infuse. Place warm noodles onto serving plates and top with tofu mixture to serve.
INGREDIENTS
* 2-3/4 teaspoons veganaisse
* 2-3/4 teaspoons chutney
* 1/8 teaspoon curry powder
* 1/4 teaspoon lime zest
* 1-1/4 teaspoons fresh lime juice
* 1/8 teaspoon salt
* 1/2 Extra Firm Tofu, cut into Cubes
* 1/4 Cup Shredded carrots
* 2 Tbsp Diced Celery
* 2 Tbsp Diced Radish
Method
1. In a large bowl, whisk together the veganaisse, chutney, curry powder, lime zest, lime
juice and salt. Add tofu and toss with the dressing until well coated. Add more veganaisse
to taste, if desired. Cover and refrigerate 2 hours to overnight.
2. Toss the Tofu Mixture with the carrots, celery and radish. Serve with ½ cup brown rice
or over ½ Cup of fresh mixed salad greens
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