Like so many, I am not really a big fan of tofu. It is best to eat soy in moderation considering the health factors related to it’s over consumption.
Many of us just don’t know how to make tofu taste really good. It is very bland and tasteless, but is basically a big sponge that will absorb all the flavors you use to marinate it. The tastier the marinade, the tastier the tofu dish.
Soy has something called phytoestrogens, which can effect hormone levels in children and men and women. It also has an acid (phytic) that blocks the absorption of certain nutrients and it can mess with your digestion.
You can find tofu that is made with non GMO soy, but you can only find it in health food stores, like Jimbo’s.
Soy has goitrogens (anti-thyroid compounds) that can lead to endocrine disruption and thyroid disorders.
I highly recommend you avoid drinking soy milk. There are so many other alternatives that are much healthier. Almond, rice and hemp milk are all much wiser choices. Tofu is fine every so often, but if you are vegetarian and you eat soy ‘meat’ alternatives, you could over do it.
Here it is. A creamy, rich, vegan dish, low in calories but high on the flavor scale. Serve with rice and a fresh salad. You can use any of your favorite vegetables instead of the tofu if you prefer…Cauliflower, potato and peas, mixed vegetables.
- 16 oz Extra Firm Tofu (non GMO) - Cut into Squares
- 4-6 Tomatoes - Chopped
- 1 Large Onion - Chopped
- 1 inch Ginger
- 4 Cloves Garlic
- 1 tsp Turmeric
- 1 tsp Garam Masala
- 1 tsp Chili Powder
- 1 tsp Lemon Juice
- 1 tsp Coconut Oil
- ½ Cup Greek Yogurt
- ½ Cup Coconut Cream
- Pinch Sea Salt
- Saute onion in a little oil on medium for 5 minutes.
- Blend sauce ingredients in a food processor, leave a little chunky. If you have time, marinate the tofu in the sauce for 4 hours.
- Add sauce, tomatoes and tofu to onion and let cook for 20-30 minutes on medium/low.
- Serve the following day for optimum taste.