A Recipe To Maintain Your Cool: Tofu with Snap Peas and Pumpkin Seeds

Serves 4

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.

Ingredients

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

Instructions

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.”