#dairyfree #vegan #glutenfree
Nutrition Bite: Tofu – Tofu is a great source of vegetarian protein. It contains all the essential amino acids your body needs and is also rich in minerals and vitamins, most notably, calcium, manganese, iron, and Vitamin A.
Marinated Tofu Ingredients
300g of firm tofu
4 tablespoons of tamari
1 tablespoon of toasted sesame oil
2 tablespoons of rice vinegar
2 tablespoons of maple syrup
2 garlic cloves, minced
1 tablespoon of mixed white and black sesame seeds
2 tablespoons of sesame oil
2 shallots, diced
2 cloves of garlic, minced
3 tablespoons of Thai red curry paste
4 cups of vegetable stock
½ cup of smooth peanut butter
1 can of coconut cream
2 tablespoons of tamari sauce
2 cups of peeled and cubed orange kumara
1 bunch of Tuscan kale, stems removed and leaves chopped
300g of firm tofu
Handful of coriander leaves, roughly torn (plus extra to garnish, as desired)
½ limed, juiced
2 fresh limes, quartered
Handful of chopped peanuts
Directions for Marinated Tofu
- Take the tofu out of the package and drain it
- Wrap the tofu in paper towels (about four layers thick is good) and place a heavy pan on top to press the liquid out of the tofu. Press for about 15 minutes – 30 minutes, depending on the time you have available (the longer the better).
- Cut the tofu into approx. 1 cm cubes
- In a plastic container with a lid, mix together the tamari, sesame oil, vinegar, maple syrup and garlic. Place the tofu in the mix.
- Put the lid on, and gently turn it upside down to make sure the marinade fully coats all of the tofu.
- Let it marinate for at least 30 minutes (you can prepare this ahead of time if you like, and marinate overnight!)
- Pre-heat the oven to 200°C
- Place the tofu and marinade on a baking tray lined with parchment paper.
- Bake for 15 minutes, then flip the tofu and spoon any remaining marinade on top. Sprinkle over the sesame seeds and bake for another 10 – 15 minutes, until it is starting to caramelise.
Directions for Soup
- Heat 1 tablespoon of sesame oil in a large pot over medium heat. When the oil has heated, add the shallots and garlic. Cook for 2 minutes and then stir in the red curry paste and cook for another minute or so.
- Next, stir in the vegetable stock, coconut cream, peanut butter and tamari.
- Add the kumara and bring to a boil, then reduce the heat to a low simmer and cook for 15 minutes, or until the kumara is tender.
- Stir in the kale and coriander, lime juice, and simmer for another 5 minutes.
- Once it is ready, ladle it into bowls and top with the sesame tofu, chopped peanuts and coriander. Serve each bowl with a quarter lime wedge. Enjoy!