Dr. Scott’s Cruciferous Curry

Ingredients

• 1 tablespoon coconut oil

• 1/2 yellow onion, sliced

• 1 package (approx. 16 oz) firm tofu, pressed and cubed

• 1 large head broccoli, chopped

• 1/2 large head cauliflower, chopped

• 2 tablespoons curry powder (adjust to taste)

• 2 cups vegetable broth

• 1 can coconut milk (full-fat or light, depending on preference)

• 2 big handfuls fresh kale, de-stemmed and torn into small pieces

• 1 tablespoon natural soy sauce or Bragg’s liquid aminos

• Juice of 1 lemon

• Salt and pepper to taste

• Cooked quinoa, for serving

Method

1. Prepare the tofu: Press the tofu to remove excess moisture and cut it into cubes. In a large pan, heat 1/2 tablespoon of the coconut oil over medium-high heat. Add the tofu and cook for 5–7 minutes, turning occasionally, until golden brown. Remove the tofu and set aside.

2. Sauté the onion: In the same pan, add the remaining 1/2 tablespoon of coconut oil. Sauté the sliced onion over medium heat for about 5 minutes, until softened and translucent.

3. Add the veggies and spices: Stir in the chopped broccoli, cauliflower, and curry powder, cooking for 30 seconds to 1 minute, until the spices become fragrant.

4. Add the liquids: Pour in the vegetable broth, coconut milk, and soy sauce. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 10–15 minutes, until the vegetables are tender but not overcooked. Adjust cooking time based on the size of the vegetable pieces.

5. Add the kale and tofu: Stir in the kale and cooked tofu. Simmer for another 2–3 minutes, just until the kale is wilted.

6. Finishing touches: Add the lemon juice and season with salt and pepper to taste.

7. Serve over cooked quinoa if desired.