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Pre-heat oven to 400°

Ingredients

Tofu Crust:
1 cake extra firm organic tofu, cut into ¼” slices, then each slice quartered
1 cup almonds, ground
¼ teaspoon each of turmeric, onion powder, white pepper, coriander, curry powder, and cumin powder
¼ t. salt-optional

1 Onion, cut into slivers
½ red pepper1/2 yellow pepper
3 cups chopped greens (kale, swiss chard, collards
1 can chickpeas
1 cup frozen organic peas
1 can fire-roasted tomatoes
1 Tbs. chopped garlic
1 Tbs. chopped ginger
1 t. curry powder
1 t. turmeric
½ t. salt
2 Tbs tamari
2 Tbs cilantro or parsley
1 TB chopped cilantro or parsley for garnish

Directions:
1. In a shallow bowl, combine the ground almonds with the spices, and mix well.

2. Cut the tofu slices into quarters, and lay out on a dry dish towel. Bread the pieces of tofu with the almond mixture, and lay out on a cookie sheet, lined with parchment paper and lightly sprayed with olive oil. Bake until crisp on bottom (about 10 minutes) then turn over tofu slices and bake another 5 minutes until the other side gets golden brown. Remove from the oven and set aside.

3. Meanwhile, sauté the onion in a large wok, using either a little oil or water until soft. Add the peppers and greens, and cook for another 5 minutes.

4. Add garlic and ginger and cook for a few more minutes. Then add the curry powder, turmeric powder, salt, and tamari, and cook for another few minutes. Add the chickpeas, frozen peas and fire-roasted tomatoes, and sauté for a few more minutes.

5. Add the roasted tofu to the wok, and combine well. Allow the tofu to take up the flavors of the sauce for 5 minutes, then add the cilantro or parsley.

6. Serve with rice and garnish with remaining cilantro or parsley.