Recipes|Featured Main
Vegetarian Sauté with Ginger and Turmeric
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:4-6 Servings
Ingredients
- ¼ 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
- ½ teaspoon pepper
- 1 teaspoon turmeric
- 1 (16 ounces) package extra firm tofu, drained, cut into 1-inch cubes
- 2-3 tablespoons soy sauce
- ½ cup sunflower seeds, shelled
- 2 avocados, sliced
- 59.15ml oil (coconut or rice bran work well)
- 4 cloves garlic, minced
- 38.34g minced ginger
- 1 onion, thinly sliced
- 473.18ml sliced mushrooms
- 2 medium zucchini, sliced
- 2 medium tomatoes, chopped
- 1 poblano chile, diced
- 2.13g pepper
- 4.26g turmeric
- 1 (453.59g) package extra firm tofu, drained, cut into 1-inch cubes
- 2-3 tablespoons soy sauce
- 118.29ml sunflower seeds, shelled
- 2 avocados, sliced
Earthy turmeric provides charming color to this healthy, easy-to-make sauté loaded with healthy veggies and crunchy sunflower seeds.
Preparation
STEP 1
In a wok or large sauté pan, heat oil over medium-high heat. Sauté garlic and ginger.
STEP 2
Add onion and mushrooms. Sauté until onions wilt and mushrooms are lightly browned, about 3 minutes.
STEP 3
Stir in zucchini, tomatoes, chile, black pepper and turmeric. Sauté for another 4 minutes.
STEP 4
Stir in tofu and soy sauce to taste and heat through. Season with salt and pepper if desired.
STEP 5
Serve with avocado slices and sunflower seeds.