Tofu Kitchari

 
Photo: Jonny Barrett

This delicious & super easy recipe is driven by the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat and that gives tofu its browned edges to keep it soft and tender inside.

Tofu: moisturizes joints & skin, it improves elasticity of blood vessels for heart health and its cooling properties are soothing and relaxing to FIRE Mind & Body Types.

AIR: Yes I FIRE: Yes I EARTH: Yes

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 1  l  Difficulty: easy  l  Prep time: 5min  l Total time: 25min

Ingredients

  • Yoom Kitchari buy here

  • 1 teaspoon ghee (or 2 tsp olive/coconut oil) buy here

  • Handful fresh parsley/coriander/dill

  • Handful frozen peas

  • Fresh black pepper

  • 1/2 lemon

  • 4 slices of extra-firm tofu

  • 2 tablespoon tamari or low-sodium soy sauce

  • 2 tablespoon olive oil, divided

 

Steps 

  1. In a medium 8” sauce pan, pour Yoom Kitchari in 3.5 cups of boiling water.

  2. On medium-to-high flame, boil for 20min stirring occasionally.

  3. Meanwhile, cut tofu block lengthwise to create 4 wide, flat slabs. Optional: pat dry with paper towels to remove as much moisture from surface as possible. Arrange in a single layer in a large shallow bowl. Pour tamari/soy sauce over tofu and gently turn to coat evenly.

  4. Heat 2 tablespoon of oil in a large nonstick skillet over medium-high. Cook tofu, undisturbed, until dark brown and very crisp, about 4 minutes. Carefully turn over and cook on other side until dark brown and very crisp, about 2 minutes.

  5. Kitchari is ready when it looks like oatmeal.

  6. Serve Kitchari in a bowl and top it off with the grilled tofu, ghee, fresh herbs and generous amounts of lemon juice and black pepper. Optional: grate lemon zest on top!

  7. Bon appetit!

 
 
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