Tofu is an excellent, easily digested plant protein made from soybean curd. It is cholesterol-free and low in saturated fat. Tofu is a good source for B-vitamins and minerals including calcium, phosphorus, iron, sodium, and potassium. On its own tofu has a bland flavor which makes it versatile in cooking. It will take on the flavor of the ingredients you are preparing it with. Never eat it raw; it will be hard on your digestive system. Best to purchase organic, non-GMO–it’s inexpensive. Scroll down for health benefits.

Ingredients

  • 2 TB. cold pressed extra virgin olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, washed and sliced
  • 1 15.5 ounce package organic tofu, firm or extra firm
  • 1 13.5 ounce can unsweetened coconut milk
  • 1 tsp. each dried thyme and oregano
  • 1-2 tsp. tamari or gluten-free soy sauce
  • 1/8 tsp. unrefined sea salt
  • 2 cps. spinach, chopped
  • 1 1/2 cp. vegetable broth (I like Imagine brand)
  • Heaping TB. Kuzu or arrowroot
  • 3 cups cooked gluten-free noodles

 

Directions

  1. Heat the olive oil in a deep skillet. Add the onions over medium high heat with pinch of sea salt and saute  3-4 minutes, then add garlic, thyme and oregano and saute 3-4 minutes more.
  2. Cut the tofu into cubes and add to the skillet. Turn heat to medium to allow tofu to brown slightly–a few minutes on each side.
  3. Add the mushrooms and saute with the tofu/onion mixture 4-5 minutes.
  4. Stir in the coconut milk, vegetable broth, and tamari, stirring well.
  5. Cover and simmer about 10 minutes.
  6. Cook the pasta in salted water, drain and set aside.
  7. Stir in the spinach.
  8. Place the kuzu or arrowroot in a cup with a little room temperature water and stir to dissolve it. If it is not totally dissolved it will become lumpy when you cook it.
  9. Bring the mixture to a boil and slowly stir in the kuzu or arrowroot, stirring constantly until thickened. This just takes a couple minutes. If not thick enough to your liking, dilute a little more kuzu and stir into the mixture, simmering a few minutes.
  10. Stir in the noodles, mixing well to blend the flavors, and serve.

Some of my favorite products

organic coconut milk

Eden kuzu

Imagine Organic Vegetable Broth

Therapeutic Properties of Tofu based on TCM Therapeutic Nutrition

  • Tofu is a cooling food
  • Moistens dry conditions
  • Relieves inflammation of the stomach
  • Neutralizes toxins
  • Supports colon and lung systems
  • Good for those with high blood pressure
  • Reduces heat signs accompanying heart disease

Therapeutic Properties of Kuzu based on TCM Therapeutic Nutrition

Kuzu is the tasteless powdered root of the kudzu plant – valued for two thousand years as an important food and medicine. It is commonly used as a thickener and is superior to arrowroot and corn starch. Kuzu helps create the alkaline blood condition necessary for restoring and maintaining health. It quickly remedies various intestinal and digestive problems, especially diarrhea, upset stomach and disorders related to excess acidity. Many other benefits. I use this frequently for sauces, gravies, and some desserts.

 

You might like:

Scrambled Tofu

Tofu Teriyaki

Pumpkin Tofu Curry