Some studies suggest that caffeine, an ingredient found in green tea and coffee, may reduce the risk of developing Parkinson’s. Green tea may also have specific benefits for brain health and contains antioxidants that can help keep people healthy. This recipe, from our partners at Whole Foods, combines green tea with tofu and vegetables. Served over whole grains, such as brown rice, creates a healthy, Parkinson’s-friendly meal.

Green Tea and Tamarind Marinated Tofu with Vegetables

2 tablespoons prepared tamarind sauce
1 tablespoon finely chopped ginger
1 tablespoon jasmine green tea leaves
1 tablespoon rice vinegar
1 clove garlic, finely chopped
1 (14-ounce) package firm tofu, drained and patted dry, cut into 1-inch chunks
2 tablespoons peanut or canola oil
Tamari, to taste
2 packed cups broccoli florets
1/2 cup chopped fresh mushrooms
1 medium red bell pepper, cored, seeded, and chopped
1/2 large red onion, sliced
1 tablespoon toasted sesame oil

Put tamarind sauce, ginger, tea leaves, rice vinegar and garlic into a container with a tight fitting lid. Add tofu and toss well. Refrigerate, shaking the container occasionally to distribute the marinade, for 12 hours or overnight.

Heat 1 tablespoon of the oil in a large skillet over medium high heat. Drain tofu and reserve marinade. Add tofu and tamari and cook, stirring almost constantly, until tofu is very hot throughout, 5 to 7 minutes. Transfer to a bowl and set aside.

Heat remaining 1 tablespoon oil in skillet. Add broccoli, mushrooms, peppers, onions, tamari and remaining marinade. Cook, stirring frequently, until broccoli is crisp-tender and pan juices have evaporated, 5 to 7 minutes. Return tofu to skillet and toss gently to combine. Drizzle with sesame oil and serve.

Nutritional Info:
Per Serving:330 calories (180 from fat), 20g total fat, 2g saturated fat, 0mg cholesterol, 190mg sodium, 20g carbohydrate (3g dietary fiber, 7g sugar), 18g protein

Photo Credit: By Robert Donovan from Franklin, TN, USA (IMGP1477.JPG) [CC BY 2.0 (], via Wikimedia Commons