This will become a staple to your menu. Trust me.
1/2 block firm tofu (8ish ounces), cubed
2 Tbsp coconut oil
1 small onion, diced
optional: 1 jalapeno pepper, seeded and chopped
4 cloves garlic, minced
3 ribs celery, chopped
1 small sweet potato, cubed
2 sweet bell peppers, diced
1 bunch lacinatokale, rinsed and torn from stem
1 1/2 tsp cumin
1 1/2 tsp coriander
1 tsp turmeric
1/4 tsp allspice
1/4 tsp nutmeg
pinch cayenne pepper
1 (15oz) can diced tomatoes, no salt added
1 can (13.5oz) can full fat coconut milk
1 c filtered water
1 tsp sea salt
1/2 tsp ground black pepper
Saute tofu, garlic and onion in coconut oil for about 3-4 minutes, or until aromatic.
Add additional ingredients, in order of appearance.
Bring to a boil, reduce to a simmer. Cook for 20-30 minutes.
(you could totally do this in a crock pot if that's your thing)
Serves 4. Freezes well.
Inspired by The Blood Sugar Solution, by Mark Hyman, MD