Tofu is a wonderful, protein heavy meat alternative that makes for a well-rounded vegetarian dish. This lightly spiced, fresh greens dish is perfect for pacifying Vata vitiated conditions as it is warm and nourishing for this often dry and cool body type. The cooked greens are warmed in ghee, and the toasted sunflower seeds are doused in fresh lemon juice, making this recipe optimal for balancing Vata. The tofu is cooked in only a small amount of spice, as too much can aggravate Vata conditions. We added Himalayan rock salt to flavour this dish as the salty taste is a primary source of balance for Vata also.
Also a good recipe for Pitta body types. For Kapha individuals, you can add a ¼ of a teaspoon of some cayenne for some additional heat.
WHAT YOU WILL NEED
2 organic shallots or spring onions, thinly sliced
3 cups chopped organic kale (curly, Dinosaur or red kale all work well), spinach, silverbeet or chard
1 package firm organic tofu, cubed (don’t forget to drain it well)
1/4 cup organic sunflower seeds, toasted
2 tablespoons ghee
Juice of 1 organic and unwaxed lemon (an extra ½ a lemon for squeezing over the dish at the end)
2 teaspoons curry powder
Himalayan rock salt to taste
Add ghee in a sauté pan over low-medium heat. Add curry powder and shallots and stir gently until curry powder becomes fragrant and the shallots begin to soften.
Add the chopped tofu and stir briefly to coat tofu with the curry and onions. Spread tofu evenly on pan and leave to brown lightly stirring every few minutes.
As the tofu is browning, add the greens and squeeze the fresh lemon over. Add Himalayan salt to taste. Gently stir to combine and continue to stir intermittently until the kale and tofu are cooked to your liking.
Serve immediately on a platter, squeeze over an extra drizzle of lemon juice and sprinkle on toasted sunflower seeds. Enjoy!
With light and love,