Spicy Broccoli Cauliflower and Tofu

Serves:	4
Serving Size:	155 calories, 7g fat, 11g protein, 12g carbs, 6g fiber

NOTE:	This recipe is OK for those on the LMD (Low Microbial Diet) as long as the items are well-cooked.

Ingredients:

1 tsp ground cumin (dry spice)	1 tsp grated fresh ginger (or ¼ tsp dry ginger)
1 tsp ground coriander (dry spice)	½ tsp chili powder
2 Tbsp canola oil	1 small white onion, cut into small wedges
2 cloves garlic, finely minced	12 oz extra firm tofu, cut into small cubes
1 ½ cups broccoli, cut into bite size florets	1 cup cauliflower, cut into bite size florets

Cooking Instructions:

Heat large, non-stick pan or wok on medium-high heat until hot.
Add dry cumin and coriander to pan and dry fry for 1 minute. Stir constantly to avoid burning and sticking.
Carefully (to avoid splatters) add oil, garlic and chili powder and stir well to avoid sticking. Stir fry for 2 minutes.
Add onion and cook for another 2 minutes. Stir often to be sure you do not burn the spices.
Add the cauliflower and broccoli and cook until hot, but still crisp and brightly colored.
Add tofu and toss well until coated with spices and warmed through.
Sprinkle with lemon juice and enjoy!

Recipe from: Cancer Nutrition Info, LLC