By Deborah Madison



Peach-Almond Smoothie
Spinach and Sesame Tofu Salad with Pickled Ginger
Golden Tofu Sauté with Peppers, Onions and Tomatoes



Golden Tofu Sauté with Peppers, Onions and Tomatoes

Yield: 4 servings

•  1 carton firm tofu, drained
•  1 teaspoon curry powder
•  Juice of 1 lime
•  3 Tablespoons vegetable oil
•  1 teaspoon cumin seeds
•  1 green pepper, diced into large squares
•  1 heaping Tablespoon garlic, chopped
•  1 heaping Tablespoon ginger, chopped
•  ½ teaspoon red pepper flakes
•  2 teaspoons ground coriander
•  1/8 teaspoon turmeric
•  4 Roma tomatoes, cut into chunks
•  3 Tablespoons cilantro, chopped
•  Salt and freshly ground black pepper

Drain the tofu and cut it into ¾-inch cubes and blot well with paper towels. Place the tofu in a large bowl and gently toss with the curry powder, half the lime juice, and the salt and pepper. Set aside while you prepare the rest of the ingredients.

Heat 1 tablespoon of the oil in a nonstick skillet, add the tofu, and cook over medium-high heat, turning occasionally until golden on all the surfaces, about 4 minutes. Turn off the heat, add the remaining lime juice and set aside.

Heat the remaining oil in a large, nonstick skillet with the cumin seeds. When hot, add the onion and sauté over high heat until lightly browned and beginning to soften, 3 to 4 minutes. Add the green pepper, garlic, ginger, pepper flakes, coriander and turmeric. Cook several minutes more or until the peppers have softened a little. Season with 1 teaspoon salt. (Keep your eye on the garlic, you don't want it to burn. If the pan seems dangerously dry or hot, add ½ cup water and give the pan a swirl. Not only will this prevent burning, it will make a little sauce as well. You can continue adding water as needed.)

Add the tofu and tomatoes, and cook until the tofu is heated through, just a few minutes more. Add the cilantro and serve immediately.