Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 pounds | Tofu, soft; cut into 1/2\" cubes |
1 medium | Onion; chopped |
1 medium | Zucchini; cut into 1/2-inch- thick rounds |
1 \N | Corn ear; kernels cut off the cob, OR |
¾ cup | Corn, frozen; thawed |
4 ounces | Asparagus; trimmed and cut into 1-inch pieces |
2 \N | Garlic cloves; minced |
2 mediums | Tomatoes; cut into 1/2-inch cubes |
½ cup | Basil or parsley, fresh; chopped |
2 tablespoons | Tamari |
1 teaspoon | Cumin; ground |
½ teaspoon | Turmeric |
⅛ teaspoon | Cayenne pepper |
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