It’s a recipe kind of day for me today! I’ve been making a lot of crumbled tofu over the last little while. It’s an easy topper for a bowl or salad, but also makes a great base for any meal. Tofu is a great food vessel because it takes on any flavour that you give it. My two go to’s have been asian inspired and a turmeric spiced version. They’re both super easy to make and packed with flavour!
Turmeric is a great spice to add into your diet, but can sometimes be a bit of a challenge to figure out where to incorporate it. The two main things to know about the healthy benefits of turmeric is that it’s a natural anti-inflammatory compound and it increases the antioxidant capacity of the body. Why is this good you may wonder?
- Scientists now believe that chronic, low-level inflammation plays a major role in almost every chronic, Western disease. Therefore, anything that can help fight chronic inflammation is of potential importance in preventing and even treating these diseases.
- The main reason antioxidants are so beneficial is that they protect your body from free radicals. Free radicals are the molecules that cause oxidative damage which is behind aging and various diseases. Curcumin, the main active ingredient in turmeric, is a potent antioxidant that can neutralize free radicals due to its chemical structure.
So to help add a bit of turmeric to your diet, I’ve included the recipe below! Added bonus- it’s 30 day challenge approved too!
- 1 package of extra firm organic tofu
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2- 1 tsp garlic powder
- 1/2 tsp onion powder Salt and pepper to taste
- Optional- chili flakes
- Add 1 tsp of oil to a medium saucepan and heat on medium heat
- Press out as much liquid from the tofu before starting to cook. Use paper towel and place something heavy on top.
- Using your hands crumble the tofu into the saucepan. Cook for 5 minutes until warm all the way through
- Add all your spices. Cook for another 3 minutes and taste. Add in additional garlic and turmeric at this point should you feel it needs a bit more flavour
- Cook for another 3-5 minutes until the tofu has dried out a bit more. You want it to be a bit crisp outside but still hold some moisture
- Serve on quinoa or brown rice. I made roasted cauliflower, chickpeas and mushrooms as the vegetable component for this dish but any of your faves will work too!