It’s been a good while since I posted any savoury recipes on here but since moving out I make more of it than I do sweet stuff (cake for breakfast, anyone?) You’ll be seeing a lot more variety on the blog, but the treats will still be making a very welcome appearance.
Dinner is very important in our house, not like it isn’t in others, but we put a lot of thought into what we’re going to eat for the week. We have a weekly food planner and on a Sunday we’ll scroll through Pinterest and pick out some interesting recipes. We also throw in some of our favourites as well, just in case we’re not feeling up to it. When we first moved in we were eating a lot of chickpeas, tomatoes and sweet potatoes in some form or another. Every. Single. Meal. I was travelling back and forth to work and Chris was working long hours. Basically we just didn’t have the time to properly sit down and plan. Since leaving my old job and starting a fresh closer to home, we’ve been eating a lot more variety, a lot more colour and we’re enjoying it more. They’re usually healthy and packed full of vegetables but sometimes a sneaky Chinese or vegan pizza will get thrown in. Life’s about balance, right?
One of our go-to meals is tofu and rice. It sounds horrendously boring but for those people who groan at the word tofu, you’re doing it all wrong. Tofu is made by curdling soya milk, which is then pressed into a block. You drain it, press it and then marinade it in whatever sauce you fancy. It’s so versatile and is rich in iron, calcium, magnesium, copper, vitamin B1 and zinc. It’s also a great source of protein, especially if you’re on a plant based diet. Combining tofu with a tasty sauce, brown rice and green veg provides us with a satisfying, nutrient rich meal and is easily one of favourites (but pizza always wins!)
- 1 pack of extra firm tofu, drained and pressed for at least 15 minutes (if I have time I’ll press it for an hour)
- 1 tablespoon coconut oil
- 1/4 cup smooth peanut butter (natural, no palm oil, no added sugar)
- 1-2 tablespoons maple syrup, depending on how sweet you want it
- 1 tablespoon soy sauce
- 1 teaspoon white rice vinegar
- 2 tablespoons hot sauce, we use Sriracha
- 1/2 teaspoon chilli oil, optional
- 2 garlic cloves, minced or 1 teaspoon garlic powder
- 1/2-1 tablespoon grated fresh ginger
- 3-4 tablespoons water
- brown rice, cooked
- broccoli florets
- sesame seeds
- Cook the rice according to the packet instructions and in the last ten minutes, add the broccoli. It will turn bright green.
- Heat a large pan on high and melt the coconut oil. Chop the pressed tofu into squares and add to the hot pan.
- Cook for around 10 minutes or until all the sides are browned.
- To make the sauce, combine all the ingredients and add the water a tablespoon at a time. Add more if it needs thinning. Set aside.
- Once the tofu has finished cooking, add the sauce and mix to coat. Cook for about a minute and then remove the pan from the heat or else the sauce will being to harden.
- Drain the rice and broccoli and then ladle into bowls. Spoon over the tofu and sauce and top with toasted sesame seeds.