Roasted Tofu Rice

Good morning lovely people, I hope you’re all doing well 🙂

I’ve been experimenting with different ingredients lately that I don’t often use and have come up with some really easy, fast, uncomplicated yet delicious recipes. What makes them even better is that they’re healthy too!

Until recently, I had never even tasted tofu; the look of it never really appealed to me and it certainly wasn’t a childhood staple or something you can find everywhere (at least not locally).

As many of you know, I recently did a 30 day vegan challenge – you can read about it here 30 Days Vegan 🌱 Done and Dusted. During these 30 days, I wanted to make sure I had a varied diet and not fall into the routine of eating the same few dishes over and over again. I came up with this recipe because I wanted something really protein rich, something quick and simple.

Having variety in your diet is so important!! Regardless of what diet you follow, eating different foods is key – this helps ensure that you consume a lot of different nutrients and don’t miss out on any by omitting certain (plant) foods from your diet.

As important as variety in one’s diet is, this is not what today’s blog post is about; Here, I’m going to share with you a new recipe that I’ve been making over and over, that is really nutritious, filling and uses tofu – vegan or not, this one’s a winner.

Ingredients:

NOTE: here you can really play around and use virtually any ingredients you have on hand. What really makes this recipe special is THE MARINADE for the tofu and THE DRESSING that is used to combine everything together.

Marinade:

200g firm tofu

2 tablespoons Clearspring Tamari Soy Sauce

2 tablespoons sesame oil

optional: salt, pepper and / or red chilli flakes

Cut up firm tofu block into small cubes and marinade in the tamari and oil for 30 to 60 minutes.

Then transfer into a pan over medium heat. Add all the marinade together with the tofu to the pan and cook until crisp on the first side, around 5 minutes, then flip and cook on the other side for an additional 5 minutes or so until crisp.

Then set aside and prepare the remainder of your salad.

Here, I used cooked rice, pre – roasted butternut squash, peas and canned canellini beans. However, I’ve made this before using chickpeas, corn, string beans, lentils – this really works with anything.

Dressing:

2 tablespoons tahini

juice from half a lemon

1 tablespoon sesame oil

1 tablespoon Clearspring apple cider vinegar

1 – 2 cloves roasted garlic (minced)

Mix all the above ingredients in a jar and shake until combined. The pour over your prepped ingredients, then toss together and enjoy!

Hope you try this one out! Really easy and so tasty!

That’s it from me for today – make sure you ‘follow’ the blog to receive an email every time I post :~)

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Thank you for taking the time to be here and read this ❤

Until my next post, be well xXx

One Comment Add yours

  1. Like!! Thank you for publishing this awesome article.

    Like

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