I Eat Green

SALLY FALLON MORELL is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, with Mary G. Enig, PhD as co-author. This thought -provoking book contains a surprising message: saturated fat and cholesterol are not enemies but play vital roles in human biochemistry.

Fallon Morell is the founding president of the non- profit Weston A. Price Foundation, and editor of Wise Traditions, the Foundation’s quarterly journal; she is also the founder of A Campaign for Real Milk, which promotes access to clean, whole raw milk from pasture-fed cows.

She is also the author of Eat Fat Lose Fat, also with Mary G. Enig, PhD.

Today's Recipe: Coconut Encrusted Tofu with Thai Vegetable Curry

Pre-heat oven to 375*

1 cake extra firm organic tofu, sliced ¼”

1 cup organic shredded coconut

1 cup ground organic corn flakes

1 egg, beaten (optional)

¼ cup rice milk (optional)

1 TB Sugar- optional

1 can coconut milk

1 TB Red Curry Paste

1 t Sugar- optional

1 TB of Tamari

1 TB Mirin

Olive Oil

1 Onion, slivers

2 Carrots, julienned

1 cup Snow peas

1 Broccoli, floweret’s

1 Bok Choy, chopped

1 Red pepper, cut into thin strips

1 can organic baby corn

1 TB chopped cilantro for garnish

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.

Combine coconut, corn flakes and sugar in a shallow dish. Dip tofu in egg or rice milk and then in coconut mixture. Bread both sides of the tofu with mixture.

Lay tofu cutlets out on a sprayed cookie sheet or one with parchment paper and bake at 375 for 20 minutes or until golden brown on both sides.

Meanwhile, cover bottom of wok with olive oil.  When hot, sauté onions on medium heat for 5 minutes. Add carrots and cook for a few more minutes. Then, add broccoli cook for 2 minutes, add bok choy and red pepper, sauté for a few more minutes, and then add snow peas and baby corn. Add tamari and mirin.

Make a mixture with the coconut milk, curry paste and sugar (optional) and pour over vegetables.

Reduce heat and cook for 3 minutes. Pour vegetables over tofu cutlets on platter and serve. Garnish with chopped fresh cilantro.