INGREDIENTS

  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 tablespoon minced garlic
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • Pinch red pepper flakes
  • Sea salt and pepper, to taste
  • ½ tsp. curry powder
  • 1 tbsp. paprika
  • ½ cup Amazing Grass Wheat Grass
  • 1 cup canned pumpkin
  • 3 cups canned diced tomatoes
  • 1 ½ teaspoons Worcestershire sauce
  • 1 ½ teaspoons coconut milk
  • 3 tbsp. chili powder
  • 1 pound extra firm tofu
  • 3 cups cooked long stem brown rice

DIRECTIONS

  1. Coat a large saucepan with nonstick cooking spray, sauté peppers, onions and garlic over medium heat until soft, about 2 minutes.
  2. Add herbs and spices and sauté additional 2 to 3 minutes, or until mixture becomes aromatic. Add Amazing Grass Wheat Grass, pumpkin and tomatoes; bring to a boil.
  3. Simmer for 15 minutes. Add Worcestershire sauce and coconut milk; continue to cook for 5 more minutes.
  4. Slice tofu into 8 slices. Coat each slice with 1/2 teaspoon chili powder. Place olive oil in a large sauté pan and sear tofu over medium heat until golden brown on each side.
  5. Serve 2 slices of cooked tofu with 1/2 cup brown rice and 1/2 cup pumpkin sauce.
  6. Enjoy!

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