This is a really nice vegan meal that takes less than 30 minutes to prepare.
2 cups broccoli
1 tablespoon canola oil
1/2 cup diced tofu
2 handfuls fresh spinach
1/2 cup vegetable stock
1/2 cup cashews
1 can coconut milk
Seasoning: salt/pepper, basil and fennel seeds
Start out with stir frying the tofu, broccoli, onions and garlic in the oil. After about eight to 10 minutes, my broccoli had defrosted and my tofu was braised.
I stirred in some rice noodles that had previously been boiled along with the vegetable stock. Cook on medium heat for a couple more minutes before adding the fresh spinach and cashews. Add a can of coconut milk and softly stir to a light boil. Lower the heat and add spices to taste. After about 10 minutes, you’re ready to serve. I ended up sprinkling some cornstarch to thicken. The fennel seeds and coconut were the stars of the show. The meal has a slight licorice taste with a sweet coconut aroma. Nice!