Braised Fennel, Brocolini + Tofu
Fennel, ginger, and yogurt sauce give this a juicy and flavorful recipe you’ll enjoy over and over again!
In a small bowl, stir together yogurt, 2 TBSP water and sugar. Set aside.
Melt the ghee in a large sauté pan over medium-low heat. Add the fennel seeds, coriander, and turmeric and sauté for 1-2 minutes.
Add the chopped fennel and sauté and additional 2-3 minutes.
Add the tofu or chicken, remaining water or veggie stock, and lemon juice. Bring to a boil, then reduce the heat to a simmer. Cover the pan and cook for 10 minutes.
Add the greens (bok choy, kale, broccolini). Cover the pan and cook until the fennel and greens are tender-crisp, about 5 minutes more.
Stir in the reserved yogurt mixture. Simmer gently, stirring occasionally, until the sauce is thoroughly heated through, about 5 minutes.
Serve and enjoy!
*If you’re making chicken instead of tofu, boil chicken breast in water with 1 TSP peppercorns, bay leaf, 1 chopped up carrot and any other left over raw veggies you have. Once cooked, slice into desired size.