Fennel, ginger, and yogurt sauce give this a juicy and flavorful recipe you’ll enjoy over and over again!
Fennel, ginger, and yogurt sauce give this a juicy and flavorful recipe you’ll enjoy over and over again!
2 TBSP plain yogurt
2 TBSP plus 1/4 Cup of water
1/2 cup sucanant or raw sugar
2 TBSP ghee or sunflower oil
2 TSP grated fresh ginger
1 TSP fennel seeds
1 TSP ground coriander
1/2 TSP turmeric
1 Fennel bulb, cut into small chunks
1 cup tofu cubes or organic chicken breast*
1/4 cup veggie stock (optional)
1 TBSP lemon juice
1 head of bok choy, broccolini, kale, or collard greens – I personally love this with broccolini.
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 leftover raw veggies you have. Once cooked, slice into the desired size.
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