3 purplette onions, halved and cut into thin slices
1-2 small zucchini, diced
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm orgnic tofu, crumbled
1/3 cup pistachios, chopped
1
Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.
2
Stir in onions and salt and cook until the onions soften, just a minute or two. Now it's up to you in regards to how long you'd like to let the onions cook - it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken.
3
Add in the zucchini and stir-fry until tender.
4
Stir in the cranberries, cook them for thirty seconds and add the tofu.
5
Stir and stir to combine the tofu with the other ingredients.
6
Remove from the heat and stir in the pistachios.
7
Garnish with cilantro, basil, or parsley.
8
Taste and add more salt if needed. Serves 4.
Ingredients
a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
3 purplette onions, halved and cut into thin slices
1-2 small zucchini, diced
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm orgnic tofu, crumbled
1/3 cup pistachios, chopped
Directions
1
Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.
2
Stir in onions and salt and cook until the onions soften, just a minute or two. Now it's up to you in regards to how long you'd like to let the onions cook - it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken.
3
Add in the zucchini and stir-fry until tender.
4
Stir in the cranberries, cook them for thirty seconds and add the tofu.
5
Stir and stir to combine the tofu with the other ingredients.
