After resisting tofu for many years, I finally decided to use more of my creativity and include it in my pretty low on protein diet. Not that I follow a specific nutritional plan but spending the last few months of my pregnancy in an impossibly hot and humid country like Thailand, all I’m craving for is fruits (mangoes in particular), which evidently is not enough! It doesn’t take long to comprehend, as well as feel, that caring another life within is not merely mentally demanding but physically draining especially during the final stage of pregnancy.
The health benefits of tofu are often contradictory based on the fact that it is made of soybean curds, but it is claimed to be a rich vegan source of protein, calcium and iron. It is also said to be naturally gluten-free and, from my experience, easily digestible too.
As bland as quinoa, the tofu needs a lot of flavouring and you can have it anyway you like. Earlier this year I posted another tofu recipe but I think this one is even tastier and quicker to make. Here I used less vegetables and focused more on the spices.
Hope you will enjoy it as much as I did (I have been having it for lunch for four consecutive days!)
- Tofu - the quantity depends on how hungry you are
- Green onion
- Red bell pepper
- Ginger - finely chopped
- Garlic - finally chopped
- Fresh tomatoes - chopped
- Salt and black pepper
- Yellow curry powder
- Soya sauce
- Olive oil
- Squash the tofu and leave it aside
- Put a few drops of oil in a pan and add the green onion, bell pepper, mushrooms, ginger and garlic. Stir for a few seconds.
- Add the squashed tofu along with the turmeric, cumin, yellow curry powder and a dash of soya sauce. Stir well for two minutes and take it off the gas stove.
- Throw in the fresh tomatoes and the parsley and mix well.
- Serve with a slice of lemon and a few pickles.