Hey guys ♥️ How’s everyone doing today? Hope you’re all well and in the mood for food – if you’re anything like me, you are 😆
Today I’m going to share one of my new fave recipes – this recipe is vegan, very nutritious, has lovely flavours and is really quite simple to make.
As I’ve shared many times before, I am not vegan, however my diet is heavily plant based and I make sure to add many vegan meals in my weekly rotation and even entire days eating just vegan foods. I do this for two reasons mainly; for my own personal health and for the health of the environment. Consuming a very large amount of animal foods can harm both the health of our bodies and that of the planet. This is not what this blog post is about but I really do think there is a balance we can all strike that safeguards our health and that of the environment while still enjoying eating out and our fave foods, whatever they may be.
Now, let’s have a quick chat about the ingredients before getting into the recipe. Here, I used sweet white miso for the sauce. Miso is a fermented paste often made using beans – the one I used here is made with fermented rice and soy beans. I have used different types of miso before (which are made using different ingredients), and while they all do have slightly difference flavours, any miso will work with this recipe. Often times, fermented foods have a very specific and very pungent smell and taste; miso however is very different. The flavour is very potent but it is not at all similar to the taste or smell of say a fermented apple cider vinegar or a kombucha.
Side note – fermented products have been found to be very beneficial for gut health!
Tofu – the first time I made this recipe, when I was still in the trial phase, I use a firm block of tofu which worked really nicely with this dish. This time, I switched it for a silken tofu. Both will work well here and it’s really just a matter of preference. I like having the creamy texture of silken tofu combined with the crunch from the veggies but if you prefer a sturdier bite, go ahead and use a firm tofu here.
2 tablespoons sesame oil
1 tablespoon miso paste
2 cloves crushed garlic
2 tablespoons soy sauce
1 – 2 tablespoons warm water
300g tofu block
1 onion; finely chopped
1 tablespoon sesame seed paste (tahini)
veggies of choice
sesame seeds and green onions (optional toppings)
Start by cutting the tofu in cubes and place in a large bowl to one side. Combine miso, water, sesame oil, crushed garlic and soy sauce in another bowl and mix well. This is the marinade for the tofu and also the base for the stir fry. Pour marinade over tofu and place in the fridge for an hour or so.
Meanwhile, wash and dice your veggies. You can use whatever you like here. This time, I used purple and yellow carrots, baby bell peppers, green peppers, spring onion.
Once tofu has been marinating for an hour, start making the stir fry. In a large pan, heat 1 tablespoon sesame oil (or any oil you prefer) and add 1 tablespoon on tahini. Now, cook your chopped onion and once translucent, add your tofu and marinade to the pan together with all your veggies. Cook fro around 15 to 20 minutes over medium heat until veggies are still firm but cooked.
Serve over rice or noodles and top with cashew nuts, sesame seeds and green onion – super tasty 😋
That’s it from me for today – If you like this, don’t forget to ‘like’ it – it helps let me know what you guys want to see more of!
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Thank you for taking the time to be here and read this ❤
Until my next post, be well xXx
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