Tofu and coconut stew
Last night dinner was tofu that the kids have been bugging me to cook for a while and since I had leftover coconut milk I used that and made a stew. I served with sprouted brown rice and my family all were super happy.
½ package extra firm tofu, drained and cut into cubes.
1 tbsp. canola oil
½ cup grated rutabaga
½ cup grated celeriac
Handful of corn
1 cup spinach, chopped
1 cup light coconut milk
Grate lemon peel from one lemon
Herb salt to taste
Place tofu cubes in a kitchen towel and place between two cutting boards and then place a weight on top for 30 minutes. This will completely drain the water out of the tofu. Heat oil in a skillet on medium heat and cook celeriac, corn and rutabaga for 5 minutes. Add spinach, coconut milk, grated lemon peel and herb salt. Reduce to a simmer for 10 minutes. Sprinkle with fresh black pepper if so wish.