This tofu marinate recipe, is healthy, dairy free and low in carbs.
This week, we’ve been combining fresh vegetables and herbs from the garden, such as, mint and basil, together with our finest turmeric to make healthy, vibrant vegan dishes.
We have been eating low-carb and dairy-free foods for a while now and we’ve both seen a massive difference in our health, sleep and body functionality. We’re loving this marinated tofu and other marinated meat substitutes with the help of our friend, the zip-lock bags.
We’ve reduced frozen foods and been on search for some fine green produce such as, fresh peas, fresh broad beans and fresh green beans. We’ve noticed the quality of our food has increased, compared to when we were using frozen veg. It’s not always ideal to use fresh foods, but try it when you can. That little bit of extra time and effort to prepare a meal, will totally be worth it!
Anyways, enough of the chatter, lets get down to the recipe!
- Firstly, drain any excess water from the tofu by gently squeezing it. Wrap in tissue or a towel and apply gentle pressure. Set aside to dry.
- In a large bowl, combine the following ingredients.
- 1 tbsp sesame oil.
- Red chilly flakes or fresh green/red chillies.
- 1.5 tsp of paprika.
- 2 tbsp light soy sauce.
- 1 tbsp finely chopped garlic.
- 1 tbsp finely chopped ginger.
- 1/2 tsp of pink Himalayan salt.
- 1.5 tsp of turmeric powder.
- Cut the tofu into bite size pieces and add to the ingredients.
- Gently toss the tofu so all the ingredients are evenly mixed.
- Marinate the tofu by emptying the ingredients into a zip-lock bag and place in the fridge for a couple of hours.
- When you take the zip-lock bag out of the fridge, be sure to gently mix the ingredients inside the bag before flash frying it in a wok or pan for 5 minutes, on high heat.
Note: Tofu marinate – You could also leave this in the fridge over night for use the next day. By leaving the tofu over night in the fridge, the tofu will soak up those juices and spices.
Red and white quinoa recipe
- In a pot, add 1 litre of veg stock and bring the quinoa to boil (we use red and white quinoa) then simmer for 20-25 minutes.
- Towards the last 5 minutes of the quinoa being cooked, add fresh peas.
- Drain the quinoa and peas. Set aside to cool down.
- Once cool, add freshly chopped mint and beetroot.
Dressing: Coconut cream and freshly chopped mint