INGREDIENTS
1 package Firm Tofu
Oil & Butter
Salt & Pepper, Chili Pepper Flakes
Green Bell Pepper
Celery
Vegetable Broth
Onion Salt, Turmeric, Basil, Garlic Salt, Cumin & Curry Powder
Asparagus
Broccoli
Zucchini
Kale
Ginger
Frozen Peas
Apple Cider Vinegar
Sugar Substitute
Green Onion, Avocado, & Mango
DIRECTIONS:
I Pkg of Firm Tofu, and place on a towel, then paper towel on top and heavy cast Iron or pan to the top to weight it / drain out all the water…..leave for hour, and prepare the other ingredients.
*Wash all vegetable well prior to cooking
In a Dutch oven add….
1 Tbsp EACH Oil & Butter, Tofu (Chopped bite size pieces) Dash Each salt, pepper, chili pepper flakes – and sauté till browned.
add…1 Green Bell Pepper chopped.
5 Celery Stalks chopped.
Simmer @ 5 minutes
4 Tbsp Vegetable Broth and 6 – 8 cups Water
1 tsp EACH Onion salt, Turmeric, Basil, Garlic salt, Cumin, and 2 Tbsp Curry Powder
Handful of Asparagus, chopped.
1 medium or 2 small stalks of Broccoli chopped.
2 Zucchini chopped.
4 leaves Kale Chopped
2 tbsp minced Ginger
simmer low to medium heat 1 hour.
add 2 cups frozen Peas.
1/4 cup Apple Cider Vinegar
30 mins
1 Tbsp Sugar substitute and stir.
(*Note to thicken more, add to a food processor 1/2 the chili and render down) add back to chili…and serve with green onion, Chopped Avocado and chopped Mango.
