Delicious Curry & Coco Tofu

A delicious recipe - vegetarian, composed of simple ingredients and quick to prepare - very rich in nutritional value and probiotics!

# 1 The interest of lactofermentation

The fermentation of tofu, lactofermentation, will involve bacteria that convert sugars into lactic acid, bringing a richer in probiotics, these famous bacteria that are good for the intestine and brain!

# 2 Why focus on fermented soy?

While soy is often windy for its high protein content, it should be noted that unfermented soybeans can be "criticized" for the following reasons:

- It contains it contains protease inhibitors including antitrypsin

- It is rich in phytic acid which prevents a good assimilation of minerals and vitamins

- It could have negative effects on the intestine

# 3 And turmeric?

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

Ingredients (for one person):

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

Preparation

1.  1. Cut the Tofu in half lengthwise and then slices.

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

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

4. Add the coconut milk to your taste and simmer for a few minutes to thicken the sauce.

To eat at night with a mixture of basmati rice - quinoa - lentils.

Bon appétit !