Spiced Tofu Bowl

Once for dinner, one for tomorrow’s lunch.

Balanced, nourishing, uncomplicated, and delicious.

Mix and match with your favourite veg, ferments & natural dressings.

 
 

Ingredients (Serves 3)

  • 500g organic firm tofu

  • 1/2 tsp each of; turmeric, smoked paprika, cumin

  • 1/4 tsp cayenne pepper *optional

  • 1/4 tsp garlic powder *optional

  • Ghee or organic butter

  • Broccolini lightly steamed

  • 4 cups leafy greens of choice

  • 1 punnet Cherry tomatoes sliced in half

  • 1 large carrot grated

  • 1 ripe avocado

  • 3 cups cooked quinoa (I like to cook mine in bone broth for an added nutrient boost and flavour.

Yoghurt Dressing

  • 1/4 cup greek yoghurt

  • 1 tsp smoked paprika

  • garlic powder

  • 1/4 tsp maple syrup

  • 1 tsp chipotle sauce

  • S&P

Method

  1. Slice tofu into 3 slabs, then wrap in a clean/dry tea towel or paper towel to remove moisture. Keep wrapped for 10minutes. Then cut tofu into cubes.

  2. While waiting, cook quinoa using absorption method / a good opportunity to also steam broccolini.

  3. In a large mixing bowl combine all spices together, then add tofu. Shake until tofu is all lightly coated.

  4. Prep yoghurt dressing by combining all ingredients in a small bowl. Refrigerate until serving.

  5. Heat a large non-stick frying pan on med/high heat with 1 tbsp butter or ghee. Once hot, at tofu and fry until lightly golden.

  6. Divide quinoa, vegetables & tofu between bowls, and a large dollop of the yoghurt dressing.

Georgie Gorman