Friday, September 10, 2010
If you aren't into tofu, replace with garbanzo beans—my taste buds actually prefer it this way. I always double this recipe so that I have plenty of leftovers. Enjoy!
1–2 tablespoons coconut oil, or olive oil
1/2 cup onion, minced
1/2 cup carrots, diced
1/2 cup celery, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon turmeric
1/2 tub firm tofu, or 2 cups garbanzo beans, soaked and cooked
Sea salt and freshly ground pepper to taste
Heat oil in a frying pan and add onions, carrots, and celery. Cook until veggies are soft. Then add parsley and turmeric, and stir. Crumble tofu (or garbanzo beans) and add to pan. Stir some more. Continue to heat for about 5 minutes more, or until heated through. Salt and pepper to taste.