This is a very typical dinner for myself but I thought perhaps it was still worth sharing with you. It’s fast, tasty and healthy which are my general criteria when it comes to meals. I don’t have tofu very regularly, but when I do I make sure it is organic. You are welcome to switch this out for tempeh if you prefer, which is a less processed option. Lots of greens, a tasty dressing and spicy seeds make this a flavoursome bowl that you can throw together in a less than 30 minutes.
TOFU & GREENS WITH TAHINI-MISO DRIZZLE
serves 2
Ingredients:
- 1 block organic tofu
- 1 teaspoon olive oil
- 1 small-medium head of broccoli broken into florets
- 1 zucchini spiralized or peeled into long ribbons with a vegetable peeler
Slice the tofu into small cubes and add to the frypan with the olive oil. Cook until golden brown, stirring often to cook all sides.
Lightly steam the broccoli and prepare the zucchini noodles.
In two bowls, distribute the tofu, broccoli and zucchini.
Drizzle generously with the dressing and top with seeds.
Dressing:
- 1 tablespooon tahini
- 1 teaspoon miso
- 1 teaspoon tamari
- 1 teaspoon olive oil
- 1 teaspoon coconut nectar
- ¼ teaspoon nutritional yeast
- ¼ cup filter water
Place all ingredients in a small bowl and whisk well until combined, adding enough water to reach your desired consistency.
Spicy Seeds:
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- a good pinch of: chili flakes, cumin, smoked paprika
- 1 teaspoon tamari
In a small bowl, mix the seeds with the spices and tamari. Add to a frypan and cook, stirring frequently, until the seeds are lightly toasted.