Kaia’s Special Curry

2 cups brown rice
3 cups pure water
1 ½ cups (more) pure water
1 lb. extra firm, organic, non-GMO, water packed tofu
2 tbsp. coconut oil
1 tbsp. sesame oil
1 onion
1 bulb garlic
½ small head red cabbage
1 carrot
3 stalks celery
1 red bell pepper
1 yellow bell pepper
1 bunch broccoli
1 bunch lacinato kale
½ cup Nama Shoyu
5 tbsp. curry powder (Mountain Rose Herbs has some good curry blends)
1 tsp. turmeric

Step 1) First begin to prepare the tofu: cut the block of tofu into two long halves, stand each half upright (will resemble columns), and cut each half (column) into two triangular halves, slice the four triangular chunks of tofu into about ¼ inch slices.

Step 2) In a medium heated wok, add 2 tbsp. coconut oil and half of the Nama Shoyu (the oil and sauce should NOT splatter, if it does, lower the heat), and finally the tofu. Cook the tofu for about seven minutes on each side (it should not appear “soggy”, but crisp like, it should also not appear burned). Cover the wok and keep on a low heat as you cook the rice.

Step 3) Put brown rice and water in a pot and bring to a boil; cover the pot and lower heat so the contents are at a simmer for twenty minutes.

Step 4) While the rice is cooking, prepare the vegetables by slicing into the size and cuts you desire (keeping in mind their length of cooking time). Turn the wok back to a low-medium heat, and add all of the cut veggies (hardest first), stir-fry these for a few short minutes, or until colors become more vivid (vegetables should remain firm, do not overcook them)—add the kale at the very end. Finally, add the remaining Nama Shoyu, sesame oil, curry powder, turmeric, and water, stir-fry this for about 1-2 minutes, and serve over a bed of brown rice.

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