WINTER TOFU & MIXED VEG PAPILLOTE

4 servings, 30 minutes

INGREDIENTS

Tofu marinade

• 3 tbsp almond milk

• 2 tbsp tamari or coconut aminos

• 1 tbsp fennel seeds

• 1 tsp cumin seeds

• 1 tsp ginger powder

• 1 tbsp chopped almonds

• 1 tbsp lime juice

• 1 tsp maple syrup

• Salt & pepper, to taste

• 1 package extra-firm tofu, drained and chopped into cubes

Veggie filling

• 2 cups water

• 2 tbsp ghee

• 1 cup carrots, chopped

• 1 cup sweet potato, peeled & chopped

• 1 cup green or napa cabbage, chopped

• 1 cup lacinato kale or Swiss chard, chopped, stems removed

• 4 strips of parchment paper, each 12 × 12 inches

• 1½–2 tbsp fresh thyme leaves, finely chopped

DIRECTIONS

1. Preheat the oven to 400°F.

2. Drain the tofu, chop into cubes, and set aside.

3. In a large bowl, mix all ingredients for the tofu marinade. Add the tofu cubes and gently toss to coat. Set aside to marinate while preparing the vegetables.

4. Bring the water to a boil. Add the chopped carrots, sweet potato, cabbage, and greens. Reduce to a simmer and cook for 4 minutes, just until slightly tender. Drain well.

5. Add the warm vegetables to the marinated tofu along with the ghee and fresh thyme. Gently mix until everything is evenly coated.

6. Place the parchment paper strips on a work surface. Divide the veggie–tofu mixture evenly among the four sheets.

7. Fold the parchment paper over the filling to fully enclose it, tucking in the sides like wrapping a burrito.

8. Place the parcels on a baking sheet and bake for about 20 minutes, until puffed and fragrant.

9. Carefully open the parcels with a knife. Serve with lemon rice, quinoa, or enjoy on its own as a light, nourishing meal.

#vata #pitta #kapha #winter #fall #spring

Notes

• Don't let the name fool you - this is a very easy to make meal. It is light yet very nourishing and tasty.

• Papillote is a cooking technique, mostly used for cooking fish in a paper wrapping, we are just using it for veggies - allowing the veggies to steam and all the flavors to infuse together.

• The lightness of this recipe lends itself to balance the heaviness of both winter and spring. In spring, you could even add spring veggies such as asparagus or bok choy!