A Recipe To Maintain Your Cool: Tofu with Snap Peas and Pumpkin Seeds
This Ayurvedic recipe takes just minutes to prepare, is substantial enough for a meal, yet feels refreshing and light for warm weather.
This recipe is adapted from my book, Ayurveda Cooking for Beginners, and one of my favorites for summer. It takes just minutes to prepare, is substantial enough for a meal, yet feels refreshing and light. You can add more greens—asparagus, broccolini, spinach, or zucchini would be good. Think of this as a base and play according to what is seasonal, fresh, and delightful.
1 teaspoon ghee or coconut oil
1 cup snap peas, julienned
2 scallions, thinly sliced
2 tablespoons pumpkin seeds
2 cups cubed tofu
1/2 cup vegetable broth
1 tablespoon tamari (or shoyu sauce)
1 tablespoon fresh squeezed lime juice
drizzle of maple syrup
sprinkle of garlic powder
handful of mint, rinsed and roughly torn
Melt the ghee or coconut oil in a medium saucepan over medium high heat. Add snap peas, scallions and pumpkin seeds. Sauté for 3 minutes, stirring occasionally.
Add the tofu and broth, bring to a very gentle boil, and simmer uncovered for another minute, reducing heat if necessary to keep it at a low boil.
Meanwhile, whisk the tamari with lime juice, maple syrup, and garlic powder. Remove the pan from the heat. Stir in the tamari-lime syrup. Garnish with mint and serve.
Want more? Read Laura's article,“Setting Up Your Ayurvedic Kitchen.”