1 pkg firm tofu, cut into cubes
2 medium red potatoes, chopped
1 small bunch bok choy, chopped.
2 medium stalks of broccoli: peel off rough outer stalk, then chop stalk and flowers
2 cloves garlic, minced
1 1/2 teaspoons each tumeric and curry
1/2 t sea salt and green pepper to taste
Chop tofu into cubes. Using a large pot, saute tofu over medium-low heat in 2-3 T olive oil for 3-4 minutes, stirring well. Add garlic and spices, continue to saute for another 2-3 minutes. Remove from heat into large casserole dish with lid. Add another 2-3 T olive oil to frying pan and saute chopped red potatoes over medium heat for 3-5 minutes until lightly browned. Add 1/4 cup water, cover with lid, turn down heat and steam, checking frequently. Steam until not quite soft. Add salt and pepper, stir well.
Return cooked tofu to pot, stir to mix well with almost but not quite fully cooked potatoes. Add chopped broccoli (both flowers and stems) and chopped bok choy stems, check to ensure still some steaming liquid, cover and steam for 4 minutes. Add chopped bok choy leaves for final 2 minutes or so. Don’t overcook: potatoes should be soft but not mushy, broccoli and bok choy should be bright green and just barely soft.
Will store in a casserole dish with airtight lid for 5 days. Makes 6+ generous servings. Serve topped with raisins or currents for sweetness and iron, or cashews for additional protein.