Tofu coconut curry 

Serves 6      Total Fat: 26g    Calories: 313  Total Carbs: 13g   Protein: 12g  

1 Tofu block, extra firm 

1 Lime, juiced 

¼ C Nama shoyu, or regular soy sauce 

2 T Sesame oil, untoasted 

1 T Cumin seeds, whole 

2 t Mustard seeds, whole 

2 t Turmeric, ground 

1 T Ginger, freshly grated 

2  Garlic cloves, minced 

1  Yellow onion, medium, diced small 

2  Carrots, medium, julienned 

1 Zucchini, small, julienned with skins 

¼ C Cilantro, chopped 

1 can Coconut milk (13-14oz) 

½ C Almonds, soaked in water 8 hrs. (optional) 

3 C Vegetable stock 

1/8 C Bragg’s apple cider vinegar 

Cut tofu into 1” cubes. Press between kitchen towels to remove most of the water. In a 

bowl, combine tofu, lime juice, and nama shoyu. Mix well, and press tofu to absorb 

most of the liquid, reserve to the side. In a shallow pan, or wok, slowly heat sesame oil 

and spices until seeds begin to pop, then add garlic and ginger. Increase heat to 

medium. Stir for 1 minute. Add onion, and carrot, allow to sauté until carrots begin to 

soften, 5-6 minutes. Add zucchini and cilantro, sauté an extra 2 minutes. Optionally, 

puree coconut milk, 1 C of stock, and almonds together in a blender, and add to the 

pot. Otherwise, simply add the milk and stock at the same time. Then add tofu, but 

reserve the liquid (if any). Bring to a boil, reduce heat, and allow to simmer, covered, 

for 8-10 minutes stirring often. Remove from heat and stir in vinegar, and tofu 

marinade. Taste, and add a little more nama shoyu if it needs seasoning. 

This Month’s OM factor: 

Fresh ginger 

Ginger has a long tradition of being very effective in alleviating symptoms of digestive 

distress. In herbal medicine, ginger is regarded as an excellent anti gas agent, as well 

as a substance which relaxes and soothes the whole intestinal tract. Modern scientific 

research has revealed that ginger possesses numerous therapeutic properties including 

antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and 

direct anti-inflammatory effects. Ginger adds quite a pungent kick to dishes, so it’s not 

appropriate for many dishes. So go heavy on dishes where it’s flavor is welcomed!