TAHINI ROASTED BROCCOLI CURRY

It’s hard to go back to a routine after the shock of a disaster. We still want to help, and we know that hundreds of people are not going back to their routines because their homes might be shattered or their loved ones are hurt or missing. I wasn’t sure how long I should stay quiet and mourning, which I’ll keep on doing, but I think food is always a healer, especially when it’s made at home and with love. Sharing food is one of the things I know how to do, and that’s how we managed to raise $800.00 this Sunday, asking people to come and eat tacos, in exchange for their donation. And so many people are donating their time and food around damaged areas in Mexico, but we still need our own homecooked meals to cure our broken hearts. This is a nice comfort meal to warm the soul. And if anyone out there is still looking for a good place to send their money, Cadena is an amazing organization that brings the help directly to those in need. Keep on helping, there’s still so much to be done.

Broccoli Curry:

1 broccoli bunch
1/4 C tahini
1 lemon juice
1 Tbsp olive oil
1 Tbsp miso paste
1 tsp curry
1/4 C almond flour
14 ounces extra firm tofu
2 Tbsp cornstarch
1 Tbsp olive oil
sea salt
1 Cup green lentils
1 onion
1 can coconut milk
2 Tbsp curry powder or 1 Tbsp curry paste
1 Tbsp sriracha
1 Tbsp soy sauce
sesame seeds

Preheat the oven to 400º. Chop the tofu into cubes, trying to keep the shape of the cube. Put a few layers of paper towels on top, then another chopping block and something heavy on top to pressure out the water. Cut the broccoli into florets. Mix the sauce ingredients (from tahini to almond flour) and then mix it with the broccoli. Place it on a baking sheet and bake for 35 minutes, or until crispy. Mix the tofu with the cornstarch, olive oil, salt, and place on a baking sheet, making sure they don’t touch each other. Bake for about 35 min until crispy. Cook the lentils in vegetable broth. Chop the onion and cook it with some olive oil until soft. Dissolve the cornstarch in 2 Tbsp water, then add the curry and add that to the onions, with the coconut milk as well. Let it simmer until desired consistency. Serve in bowls starting with the lentils, then the curry, later broccoli, and tofu. Sprinkle sesame seeds on top.