Real Food For Life

This recipe was developed for Randy’s daughter in his kitchen while he was in India many years ago.  I wanted to make her a very yummy and easy to make dinner; I am happy to say she loved it.  Recently I prepared the recipe to test it out,  take the photo above and serve it to Randy as a thank you for helping move a big plant for me. He said “with that much almond butter; of course she liked it!”

Ingredients:
1 sm onion finely chopped
1 pkg medium firm tofu, sliced into cubes
1 large zucchini, sliced in rounds, ½ inch thick
1 large tomato, chopped
3 handfuls of spinach
1/2 cup almond butter*(add water and stir till thick and creamy)
1 – 3 Tblsp fresh ginger, chopped very finely
Ghee or almond oil
Braggs seasoning

Directions:
1.    Sauté on medium heat in ghee or oil: tofu, onions, ginger and zucchini till golden.
2.    Spray with Braggs and sauté for a few more minutes.
3.    Then add spinach and tomatoes and cover, cooking for a 2 minutes.
4.    Take of heat and add almond cream, mixing in.
5.    Serve on top of brown basmati rice.

Enjoy!

*You can use less almond butter (1/4 or 1/3 cup) for a less rich dish.

Powerfoods in this recipe:  almonds, spinach, zucchini, rice .  Read all about the benefits by clicking on their links.

About Diana Herrington

I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

• Mail
|
• Web
|
• Twitter
|
• Facebook
|
• LinkedIn
|
• Google+
|
• More Posts (238)