Vegetarian Sauté with Ginger and Turmeric

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  • 1/4 cup oil (coconut or rice bran work well)
  • 4 cloves garlic, minced
  • 3 tablespoons minced ginger
  • 1 onion, thinly sliced
  • 2 cups sliced mushrooms
  • 2 medium zucchini, sliced
  • 2 medium tomatoes, chopped
  • 1 poblano chile, diced
  • 1/2 teaspoon pepper
  • 1 teaspoon turmeric
  • 1 (16-ounce) package extra-firm tofu, drained,  cut into 1-inch cubes
  • 2-3 tablespoons soy sauce
  • 1/2 cup sunflower seeds
  • 2 avocados, sliced


In a wok, skillet or Dutch oven, heat oil over medium-high heat. Sauté garlic and ginger. Add onion and mushrooms. Sauté until onions wilt and mushrooms are lightly browned, about 3 minutes. Stir in zucchini, tomatoes, chile, black pepper and turmeric. Sauté for another 4 minutes. Stir in tofu and soy sauce to taste and heat through. Serve with avocado slices and sunflower seeds.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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