Cilantro Ginger Tofu Toss

• 1 bunch cilantro
• 1 tomatoes, roughly chopped
• 3 serrano peppers, seeded and chopped
• 2 inches slice fresh ginger, chopped (jarred ginger is fine)
• 2 teaspoons fresh lime juice
• 14 ounces extra firm tofu, cubed
• 2 teaspoons sesame oil
• 12 ounces light coconut milk
• 12 eggplant, cubed
• 2 cups broccoli, chopped
• 1 zucchini, chopped
• 12 teaspoon sea salt
• 14 teaspoon turmeric
• 14 cup frozen peas

1. Blend cilantro, tomato, peppers, ginger and lime juice in a food processor.
2. In a large saucepan, lightly brown the tofu in the sesame oil over medium-high heat.
3. Add milk, broccoli, eggplant, zucchini, salt and turmeric.
4. Simmer 10-15min, stirring frequently at first until veggies settle down in the pan, until the veggies are tender.
5. Stir in cilantro mixture and peas.
6. Turn off heat, cover and let sit for at least 5 minutes.
7. Serve with brown rice or noodles.

cilantro, tomatoes, serrano peppers, inches slice, lime juice, sesame oil, light coconut milk, eggplant, broccoli, zucchini, salt, turmeric, frozen peas

Taken from www.food.com/recipe/cilantro-ginger-tofu-toss-419364 (may not work)