Barry Estabrook – Author of TomatoLands: How Industrial Ag Destroyed Our Most Alluring Fruit Landline number- 

Bio: Youthful stints doing slug labor on a midwestern dairy farm (hot!) and being tossed about on a commercial fishing boat off Nova Scotia (frigid!) taught me that writing about how food is produced is a hell of a lot easier than actually producing it. For several blissful years, I received a steady paycheck from the late, lamented Gourmet magazine. Now I write for the New York Times, Saveur, Epicurious, OnEarth, AtlanticLife.com-- pretty much anyone who will pay me. I also blog at www.politicsoftheplate.com, which received the 2011 James Beard Award for best food blog. I live on a 30-acre plot in Vermont where I putter around in a large vegetable garden (a great place for a procrastinating writer), tend a small flock of laying hens, make maple syrup, and brew some of the vilest hard cider on the planet.

Tofu and Broccoli with Walnut Sauce

1 cake extra firm organic tofu, cut into cubes
2 Tbs. coconut oil
1 onion, sliced thin
2 carrots, cut into wedges
2 celery, diced
2 t. Khmeli Suneli (available online)
2 t. minced ginger
2 t. minced garlic
1 bunch broccoli, cut into florets
1 cup froz. peas
¼ cup sherry
1 Tbs. tamari
Sauce
1 cup walnuts- toasted
6 cloves garlic
1 Tbs. tamari (to taste)
1 cup water
¼ t. salt
1 t. Khmeli Suneli
1 Tbs. pomegranate molasses
¼ cup parsley
Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.
Heat 1 Tbs. coconut oil in wok. When oil is hot, add the tofu, and sauté until golden brown on one
side, turn over sauté other side. Add the 2 t. of Khmeli Suneli to the tofu and cook for 3 minutes. Add
the onions, celery and carrots, garlic and ginger, and sauté for another 5 minutes. Add the broccoli and
cook for another 5 minutes. Add the sherry and tamari and continue cooking for another 5 minutes,
until vegetables are cooked all the way through.
Meanwhile, make the sauce. Put all of the ingredients into the food processor, and pulse until smooth.
Pour sauce over tofu and vegetables, and serve with rice, noodles or potatoes. Garnish with chopped
parsley.

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