| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
Tofu, soft; cut into 1/2" cubes |
| 1 |
md |
Onion; chopped |
| 1 |
md |
Zucchini; cut into 1/2-inch- thick rounds |
| 1 |
|
Corn ear; kernels cut off the cob, OR |
| 3/4 |
c |
Corn, frozen; thawed |
| 4 |
oz |
Asparagus; trimmed and cut into 1-inch pieces |
| 2 |
|
Garlic cloves; minced |
| 2 |
md |
Tomatoes; cut into 1/2-inch cubes |
| 1/2 |
c |
Basil or parsley, fresh; chopped |
| 2 |
tb |
Tamari |
| 1 |
ts |
Cumin; ground |
| 1/2 |
ts |
Turmeric |
| 1/8 |
ts |
Cayenne pepper |
INSTRUCTIONS
In a wok or large skillet, heat the oil over medium-high heat. Add the
tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry until
crisp-tender, about 3 minutes. Add the tomatoes, basil, tamari, cumin,
turmeric, and cayenne pepper, and stir fry until the tomatoes are heated
through, about 1 minute.
Serve immediately.
Originally in _May All Be Fed: Diet for a New World_ by John Robbins
STVS Newsletter/MM by Dianne Smith/DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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