Recipe: Mexican Tofu Stew and Oat Groat Pilaf with Spinach

MEXICAN TOFU STEW

16 ounces low-fat tofu, firm or extra firm, drained
2 teaspoons (plus one tablespoon) Bragg Liquid Aminos or tamari
1 teaspoon (plus 1 teaspoon) chili powder
1 teaspoon ghee or olive oil
1 cup chopped onions or leeks
1 teaspoon black pepper
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon oregano
2 carrots, sliced
1 cup diced celery
2 cups diced tomatoes
1 to 2 cups vegetable stock
1/4 cup chopped cilantro
TO SERVE:
hot cooked rice or Oat Groat Pilaf with Spinach (recipe follows)

Preheat oven to 350 degrees F.

Cube the tofu and place in bowl. Add 2 teaspoons aminos and 1 teaspoon chili powder and toss gently. Place the tofu on an oiled sheet pan and roast for 20 minutes. Remove from oven and set aside.

Heat oil in a soup pot over medium heat. Add the leeks, remaining tablespoon aminos, black pepper, remaining teaspoon chili powder, turmeric, cumin, and oregano. Saute for 3 minutes, then add the carrots, celery, and tomatoes. Continue to saute for 5 minutes.

Add the tofu and enough vegetable stock to just cover the mixture. Simmer for another 5 minutes or until the carrots are tender.

Add the chopped cilantro to the mixture and combine. Serve with rice or Oat Groat Pilaf.

OAT GROAT PILAF WITH SPINACH

1 cup oat groats, steel cut oats, or buckwheat groats
2 cups vegetable stock or water
1 teaspoon ghee or olive oil
1 cup chopped leeks or onions
1 teaspoon Bragg Liquid Aminos or tamari
4 cups spinach, washed, drained, and torn into pieces
1/4 cup apple juice
2 tablespoons lemon juice
1 teaspoon dried dill
1/2 teaspoon black pepper
1/2 teaspoon garam masala
1/2 cup chopped fresh parsley

In a medium saucepan, combine the groats and the stock and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the groats are tender. Watch for sticking. Most of the water will be absorbed. Rinse the groats with cold water and place in a bowl.

Heat the oil in a large saut pan over medium heat; add the leeks and the aminos, and saut until the leeks are translucent.

Add the spinach and cook until just wilted. Remove pan from heat.

In a small bowl, whisk together the apple juice, lemon juice, dill, pepper, and garam marsala. Pour over the groats and add the spinach mixture. Add the parsley and toss gently until combined. Taste for saltiness, you may need to add a little more aminos to taste.

Source: The Chopra Center Cookbook: Nourishing Body and Soul by Deepak Chopra, with David Simon and Leanne Backer