The Tofu with 3 C's: Curry, Turmeric & Coconut is a delicious vegetarian recipe, made of simple ingredients and quick to prepare - very rich in nutritional value and in probiotics!

#1 The interest of lactofermentation

The fermentation of tofu, lactofermentation, involves bacteria that transform sugars into lactic acid, thus providing a food richer in probiotics, these famous bacteria that are good for our gut and brain!

#2 Why prioritize fermented soy?

If soy is often praised for its richness in proteins, it should be noted that unfermented soy can be “criticized” for the following reasons:

-        It contains protease inhibitors including antitrypsin

-        It is high in phytic acid which prevents good assimilation of minerals andvitamins 

-        It could have negative effects on the intestine

#3 And turmeric?

Turmeric supports our immune system and has exceptional anti-inflammatory virtues. It therefore increases our natural defenses thanks to its protective effect on the digestive organs and the liver.

Ingredients (for one person):

• 200g of Paprika Tofu (Taifun brand Feto Paprika)
• 1 to 2 dl of coconut milk
• 2 tablespoons of oil (olive)
• 1 small teaspoon of curry powder
• 1 small teaspoon of turmeric powder or 1 tbsp of liquid turmeric
• 4 turns of the pepper mill
• 1 pinch of salt

Preparation

 1. Cut the Tofu in half lengthwise, then into slices.

 2. Heat 2 tbsp of olive oil in a wok, fry the tofu for 3 min stirring regularly.

 3. Season with pepper, a pinch of salt, a pinch of curry and a pinch of turmeric.

 4. Incorporate the coconut milk according to your convenience and simmer for a few minutes to thicken the sauce.

Eat in the evening with a mix of basmati rice - quinoa - lentils.

Enjoy your meal!