Heart-Healthy Curried Pumfu Stir-Fry
with Christine Waltermyer
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Serves 4
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic minced
½ teaspoon sea salt, or to taste
2 cups sliced mushrooms
1 teaspoon curry powder, or to taste
½ teaspoon turmeric
3 heirloom carrots, peeled and sliced
1 container CocoJune Organic cultured coconut yogurt
1 8-oz. pack Pumfu pumpkin seed tofu, cubed
¼ small head green cabbage, chopped
2-3 cups broccoli spears
Method
1. Heat the olive oil over medium heat. Add the onions and garlic. A pinch of the salt helps the onions to soften.
2. Cook and stir for 3 to 5 minutes, or until the onions have softened. Add the sliced mushrooms, curry powder, remaining sea salt and turmeric.
3. Cook and stir for a few minutes, then cover for a few more minutes.
4. Uncover and add carrots and the coconut yogurt. Stir and cover, cooking for another minute.
5. Add the cabbage, Pumfu and broccoli. Cover and cook for another 5 minutes, or until the broccoli is tender but still bright green. Serve hot, over cooked quinoa or rice. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
