Brazilian coconut tofu
Slow cooked, simmering tofu in a simple tomato and coconut base makes a delicate summer stew. Paired with an arugula and spinach salad with fresh local berries, this meal is perfect for an outdoor dinner in the garden. We used chives and tomatoes from our garden making it as fresh as possible.
We have been incredibly busy with work, life and summer fun (not necessarily in that order), so we have been cooking super light meals that last for days making the most of our time.
This dish was being sold at the Sacramento co-op deli, and we consumed it in four minutes flat in the adjacent dining room. I asked how they made the sensational stew, and the chef let me in on the seven simple ingredients. An added perk was the cooking method. The 30 minute cook time allows the tofu to absorb all of the basic flavors of the stew but it is a slow simmer and the house didn’t heat up.
Brazilian Coconut Tofu
1 medium onion, chopped
14oz super firm tofu, 1″ cubed or smaller
1 can organic, lite coconut milk
1/2-1 jalapeno, sliced
12oz tomatoes, chopped or canned
3 tbls cilantro, stemmed and chopped
3 tbls chives, chopped
salt to taste
Add more or less of any ingredient as desired.
Place all of the ingredients in a large sauce or le crueset, bring to a boil, then lower the heat to allow the stew to simmer for 30 minutes.
Arugula Spinach Salad
Believe it or not, I served it with no dressing. The arugula is so punchy and the berries made each bite sweet, there was no need! I challenge you to try your salad without dressing and taste the veggies and fruit as they are.
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