Delicious meal here! This is what happens when you slice and fry fennel on the stove, add lite coconut milk (60-percent less fat), add tofu and spinach and serve for dinner. No leftovers!
Fennel is a veggie, which I am not all that familiar with. I’ve had it before, but it was just okay. The sweet licorice taste complements the coconut taste perfectly. The tofu assumes the tastes of the veggies and provides a protein punch. The spinach is a kick too. I had three servings. I let my wife try a plateful. Jen was impressed.
This is two sliced fennels fried in vegan butter to caramelize them. When you add the coconut milk, just add enough to cover the fennel. Add about 1/2 cup of tofu and a handful of fresh spinach. Cook for about eight minutes. That’s it!