This week has been a doozy for us here at GourGanics. We lost a good family friend and Sarah for one, is feeling run down (headache and runny nose) and generally sad and bummed out. We all get that way. But what to do? One of the best ways to chase the sniffles away and push more fluids is by preparing a spiced dish. I like to take about 1/2 a package firm tofu and use it as the base protein for this dish. I always try to have ginger on hand. Get this. Fresh ginger goes bad so quickly that I always freeze it. Anytime I need the taste of fresh ginger, I can pull it out of the freezer and grate it right into my dish. I learned that on Food Network, I’m pretty sure this whole dish can be attributed to me watching Rachel Ray and Aarti’s Party. Although this actual recipe is a GourGanics original. This is a thick and satisfying dish though it’s short on fat and big on flavor. I like to add about three tablespoons of Spicy GourGanics, the curry I use has organic coriander in it, so the organic Cumin and roasted garlic flavor in GourGanics adds both heat and balance. I also use just a little bit of organic coconut oil right before I grate my ginger on top. It gives the taste of coconut without tons of extra fat.
So here’s what you need:
4-7 good shakes Organic Hot Curry Powder (we like Frontier brand)
3 tablespoons spicy GourGanics
1/2 cup chopped organic onion
1/2 cup chopped organic celery
1/3 cup diced organic carrots
2 garlic cloves, minced
1 sweet organic potato (par cooked in microwave and cut into chunks)
1/2 package extra firm tofu, in larger diced pieces
1/2 teaspoon coconut oil
drizzle olive oil
Fresh ginger to taste ( I use a a small root in its entirety)
1 cup organic veggie broth
Here’s what to do:
Put your sweet potato in the microwave on the potato setting but make sure it doesn’t overcook. If you are opposed to the microwave, bake it in your oven at 350 degrees for about 1/2 an hour.
Drizzle put a small amount of olive oil in pan and allow it to get warm, but not so hot it shimmers. Add tofu, lots of curry powder and cook for about 3 minutes per side, so it has texture and a little nutty color to it. Add onions, celery, carrots, garlic and sautee for 5 minutes, adding veggie stock in small amounts as you go. Add remainder of broth, coconut oil, sweet potato and grate ginger to taste. Cook for 2 more minutes and you are done. I like to grate on one more bit of ginger before serving.
I often add Organic jasmine white rice to the bowl but it’s also delicious as is. After eating a small amount of this soup, my need for a drink increases (pushing fluids) and I actually feel an energetic boost. Sometimes I’ll venture out for a walk or just snuggle into the covers for a mid day nap if my schedule allows. Are you a meat lover? Replace the tofu with Organic Chicken thighs.