Spices should not be neglected from your cooking, because most spices have health benefits and add amazing flavor or color to foods. Today I want to talk about the brightly-colored spice, turmeric, which you may have tried before, especially if you’ve eaten Indian food. Turmeric is argued to be the most effective nutritional supplement in existence, and speaking from personal experience, holy shit! This stuff works.
I started taking turmeric, or curcumin (the main active ingredient in turmeric), in supplement form last year to treat chronic wrist and hip pain. Curcumin fights inflammation and contains lots of cancer-fighting antioxidants. Within days my pain dissipated. Here are some other uses for the spice:
Arthritis, heartburn, irritable bowel syndrome, stomach pain, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, gall bladder disorders, headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual cramps, depression, Alzheimer’s, water retention, worms, kidney problems, and cancer.
Sound too good to be true? There’s a reason this spice has been used to treat illnesses for centuries. It works! Cooking with turmeric alone may not be a high enough dosage to make a huge impact with helping any of the above issues, but you can also find turmeric in supplement form to get the full effects.
Turmeric goes very well with black pepper, especially because the black pepper enhances the effects of the curcumin. Turmeric also goes great with other spices like cumin, coriander, curry, etc.
Crispy Turmeric Tofu Tacos
For the tofu…
-extra firm tofu, drained, cut into cubes (to drain, place tofu block in a colander over a bowl and place a plate with something heavy on top of the tofu for anywhere from 20 minutes- hour).
-spices: turmeric, black pepper, salt, cumin, any additional favorite spices *turmeric stains bright yellow, so clean immediately if you spill!*
-EVOO (extra virgin olive oil)
Extras for the tacos…
-favorite beans, soaked, rinsed and cooked
-raw red onion, diced
-fresh corn off the cob
1. Turn over to 400 degrees F.
2. After tofu has drained and is cut into cubes, toss the cubes in a bowl. Add spices (I eyeball it out, but probably about 1/4 teaspoon of each spice) and oil and coat evenly.
3. Place tofu on lined baking sheet. Put in the oven on the bottom rack for five minutes. Flip tofu and place in oven for another five minutes, then repeat once more for a total of 15 minute cook time.
4. Put tacos together- cooked beans, raw onion, corn, tofu, and avocado on shells. Serve up and enjoy!
If you have leftover tofu, I like to do another easy dish of sushi rice, veggies, and tofu.
For the original crispy tofu recipe, sans tacos, click here.
Other Sources: Whole Foods