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Ingredient
Eggplant Tofu with Coconut Milk Cream
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Ingredient
Food ration :
3 servingsCooking time :
20 minutes
4
tofu
1 tsp
salt
1
garlic
1 tsp
coriander
4 cup
water
Cooking instructions
* Step 1
Coconut milk: Heat water, but don't boil. It should be hot, but not scalding then coconut in blender or Vitamix and add water. (If all water won't fit, you can add the water in two batches.)
* Step 2
Blend on high for several minutes until thick and creamy. Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out. If you have to split the water, put all the coconut that you strained out
* Step 3
Cut eggplants and tofu into bite size then boil the eggplants and tofu
* Step 4
Blend cayenne pepper, coconut milk, coriander, salt, garlic, onion. After blend it then mix with eggplants and tofu. Then heat it (but dont boil)
* Step 5
Serve it with rice
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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8. Try the Mediterranean Diet
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