• Rachel Bagels Bruskoff

Turmeric Tofu and Zucchini


This recipe is one of my all-time favorite things in the whole world. It is an ultimate comfort in a bowl. I could honestly eat this every day if I could!


A simple creation made out of the thought: "what do I have in the fridge tonight?" I saw the tofu and decided to go for a soft texture and realized the zucchini would be the perfect match. The seasoning is light but packed full of flavor. The caramelized shallots and garlic create a delightful fragrance and taste while the coriander and turmeric bring the brightest flavor through to make this dish absolutely delicious. Every bite melts in the mouth and leaves you wanting more!


It is a simple recipe with only a few ingredients that packs a full burst of flavor in every single bite!

Prep Time: 35 minutes

Cook time: 20 minutes

Servings: 2-3

Necessary materials: Large saute pan, 4-8 paper/ nonpaper towels


Ingredients:

1 package tofu, firm or extra firm

1 zucchini, sliced then halved

1 shallot, diced fine

1 1/2 tbsp minced garlic

2 tbsp oil + 2 tsp oil

1 tbsp broth

1/2 tsp coriander

2 tbsp turmeric

salt and pepper, to taste

black sesame seeds as garnish


Instructions:

Step one: Prepare the tofu: dice into large cubes and layer between paper or non-paper towels. Lightly press the towels around the tofu to absorb some liquid. Let the tofu sit in the towels for 20 minutes.

*When cooking with tofu, the drying process is incredibly important. How the tofu is dried will dictate the final texture when the tofu is cooked. The drier the tofu is when it is cooked, the crispier the final product will be. For this recipe, it isn't important to fully dry out the raw tofu. The tofu will be cooked lightly to keep it soft but also create a slightly firm texture. Therefore, it is still important to press out a good amount of the liquid from the tofu before cooking; which is why we let it sit for a little in the towels.

Step two: Chop up the zucchini, dice the shallot, mince the garlic, and measure out all other ingredients. (if you haven't done this already)

Step three: In a large saute pan, heat up the 2 tbsp oil over med-high heat

Step four: Once the oil is hot, add the tofu in one single layer across the pan and let cook for a couple of minutes

Step five: Move the tofu around, flipping, stirring, etc to get an even color on all sides. You're looking for a light golden brown here. The tofu should be firm but still soft.

Step six: Once you have an even color on the tofu (not every single bit or side needs to be perfect) remove it from the pan and set aside in a bowl

Step seven: In the same pan, heat up the 2 tsps oil over medium heat

Step eight: Once the oil is hot, add shallots and sauté until fragrant ~ 2 minutes

Step nine: Add garlic to pan and mix. Let sauté for another 1-2 minutes

Step 10: Add zucchini and cook and mix until just softened

Step 11: Add tofu and spices and mix to fully incorporate

Step 12: Add broth to deglaze the pan and add moisture. Mix until everything is together.

*This recipe isn't very saucy, but if you would like to make it saucier, add more broth here


Taste test and adjust seasonings as necessary.

Portion into bowls and garnish with black sesame seeds.

Serve over rice or noodles or eat as is! Enjoy!


Store it in the fridge in an airtight container for up to a week.

This is a wonderful recipe to eat fresh or to enjoy as leftovers! It tastes just as good the next day as the first.


To reheat:

Microwave: Add 1 tsp broth with the recipe and cook for 2 minutes. Stir halfway through and add another tsp broth if too dry

Stovetop: Add the recipe to a pot with 2 tsp broth and mix. Cook until hot ~5-10 minutes

Adjust seasonings as needed

  • Instagram
  • Facebook
  • Spotify
  • YouTube
  • Vimeo
  • TikTok

rachelbruskoff.com | Los Angeles, California 

©2017 by Rachel Bruskoff  |  Contact Me