KITCHEN TABLE

STRETCH YOUR REPERTOIRE

Thai Scarambled Tofu from The Kripalu Kitchen.

The Kripalu Centre of Yoga and Health in Massachusetts attracts more than 50,000 people a year. They come there to deepen their yoga practice and to experience the healing power of its food. These recipes are from The Kripalu Kitchen by Jeremy Rock Smith and David Joachim, Ballantine Books, $47.

THAI SCRAMBLED TOFU

8 oz firm tofu

½ cup ¼-inch diced red bell peppers

½ cup freshly cur or frozen corn kernels

¼ cup ¼-inch diced onions

1 tbsp toasted sesame oil

1 tsp ground turmeric

1 tsp ground cumin

1 tsp prepared green curry paste

½ cup grated carrots

1 tsp minced fresh ginger

1 tbsp tamari

½ cup canned full-fat coconut milk

½ tsp fine sea salt

2 tbsp chopped fresh cilantro

Drain the tofu and place it in a colander in the sink. Place a small bowl on the tofu and then place a large can of tomatoes or beans in the bowl. Let the tofu press for 20 minutes to drain excess water. Crumble the pressed tofu until it resembles scrambled eggs and set aside.

Heat a large sauté pan over medium-high heat for 2 minutes. Put in the peppers, corn, onions and sesame oil, shaking the pan to coat the vegetables. Cook, until the vegetables are just beginning to get tender, about 2 minutes. Stir in the turmeric, cumin and curry paste, stirring to distribute the curry paste. Cook until the spices smell fragrant, about 2 minutes.

Stir in the crumbled tofu, carrots, ginger, and cook, stirring occasionally, until the carrots soften up a bit, about 2 minutes. Stir in the tamari, coconut milk and salt and simmer until the liquid thickens up some, 2 to 3 minutes. Remove from the heat, stir in cilantro, and serve.

Pineapple Purple Rice from The Kripalu Kitchen.

PINEAPPLE PURPLE RICE

1½ cups purple rice

3 tbsp coconut oil

1 cup ¼-inch diced pineapple

½ cup, slivered almonds, toasted

½ cup thinly-sliced scallion greens

¼ cup ¼-inch diced red bell peppers

1 tsp fine sea salt

Rinse the rice in a fine mesh strainer under cool running water for 1 minute. Let drain.

Combine the rice and coconut oil in a medium saucepan, tossing to coat the rice. Over medium heat, cook the rice until it smells nutty and toasted, 3 to 5 minutes, stirring frequently. Add 3 cups water and bring the rice to a simmer. Cover, reduce the heat to low and cook until the rice is tender, 20 to 25 minutes. When done, let the rice sit off the heat, covered, for 5 minutes.

Using a fork, gently fluff the rice to separate the grains. Gently fold in the pineapple, almonds, scallions, bell pepper and salt. Serve hot. You can also serve it at room temperature or cold. It keeps for about a day in the refrigerator.

KRIPALU KITCHEN HOUSE DRESSING

1 cup sesame oil or grapeseed oil

½ cup tahini

¼ cup tamari or soy sauce

¼ cup fresh lemon juice

2 tbsp toasted sesame oil

2 garlic cloves

1½ tsp dry mustard

1¼ tsp paprika

¼ tsp cayenne pepper

½ tsp fine sea salt

Blend all the ingredients and ½ cup water with an immersion blender or in an upright blender. Use immediately or refrigerate for up to 5 days.

The Kripalu Kitchen by Jeremy Rock Smith and David Joachim is published by Ballantine Books, $47.