Jason from The Indigo Kitchen is one of the most colorful people you will ever meet. His beautiful and colorful personality is also reflected in the way he cooks and eats. Just have a look at his Instagram page. Jason loves to make bowl dishes in his Plant Ahead bowl. Quick and easy to make, and if you double the portions you can enjoy leftovers all week.
- 1 brick tofu
- 3 tomatoes
- 1 onion
- 6 cloves garlic
- 1 chili (optional)
- 2 tbsp soy sauce
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp ginger powder
- 1 cube veggie bouillion
- 1/2 tsp all spice
- 1 handful cilantro (optional as garnish)
Bring a large pan with a bit of oil over medium/low heat and cook the chopped onions until translucent. Now add the finely chopped (or blended) tomatoes and garlic and cook this until most of the moisture has evaporated. Now add the remaining ingredients and cover everything with water.
Bring it to a boil turn down the heat and let it simmer with the lid on while stirring every now and then. Depending on how much time you’d like to spend you can let it simmer for half an hour up to however long you want to let it simmer.
Once done remove the lid and let the water evaporate until you get a nice sauce consistency. It’s up to you on how thick or watery you’d like the dish to be. Enjoy!
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