We have been discussing the acronym MEDS-RX for the last few episodes.  Today we will learn about the letter "D."  Here is the recipe I mentioned in the podcast.

CASHEW TOFU
1 package extra firm tofu
1 onion, cut into small pieces
2 peppers cut into small pieces
1/4 head cabbage cut into medium size pieces
1/4 cup almond flour or coconut flour or quinoa flour
1/2 teaspoon black pepper
1 tablespoon extra virgin olive oil
1/2 cup low-sodium soy sauce
4 tablespoons apple cider vinegar
4 tablespoons ketchup
2 tablespoons monk fruit with erythritol
2 tablespoons garlic
1 teaspoon grated ginger
2 cups vegetable broth
1/2 cup cashews

Wrap tofu in a clean dish cloth and press hard and evenly. Turn the tofu onto a dryer section of the cloth, and press again. Cut tofu into evenly shaped/sized pieces about 1 inch in size.

Combine almond flour and pepper in a large plastic bag.  Add tofu. Shake to coat the mixture.

Heat oil in a dutch oven (or other large soup pot) over medium-high heat. Brown tofu for about two minutes, stir, two additional minutes, or until tofu is brown.

Add onions, peppers, and cabbage. Combine soy sauce, vinegar, ketchup, monk fruit, garlic, ginger in a small bowl.  Pour over ingredients in the soup pot.

Put lid on pan and cook 60-90 minutes on low.  Stir to combine. Add cashews just before serving. 

Serve over brown rice or quinoa if eating early in the day, or serve over riced cauliflower if eating later in the day.  

GOOD STUFF!