I grew up in a household that wasn’t keen on overly diversifying their cultural dining experiences. In general, the options were limited to Italian, Chinese, French or American. It really wasn’t until I was in my 20’s that I started experimenting with other flavors. When I went back to school for integrative nutrition, I learned a handful of new recipes, from which this recipe is derived.
I ordinarily make this recipe with free range chicken, but in today’s composition I chose to use GMO free, organic extra firm tofu. These two proteins can be swapped with one another in most recipes. Bear in mind that tofu must have the excess moisture squeezed out prior to cooking.
Hearty brown rice or quinoa is recommended to compliment the delicious flavor of the sauce. There will be less liquid rendered when cooking with tofu, as it is highly absorbent. I like to add two tablespoons of shredded coconut and a teaspoon of maple syrup to subtly flavor the grains.
serving size: 2-4
total time: 20 mins
- 1 tablespoon coconut oil
- 1 cup yellow onion, sliced
- 2 cloves garlic, chopped
- 1 inch thumb of ginger,
- 1lb of organic tofu or chicken
- 1 teaspoon sea salt
- 1 tablespoon turmeric
- 1 teaspoon cinnamon
- 1 can coconut milk
- 10 prunes
- 1 teaspoon chili pepper (optional)
- 1 tablespoon chopped parsley (optional)