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Spice Sauce on Tofu

Ingredients:

420 g firm or extra-firm tofu

1/2 Tbsp. coconut oil

1/2 Tbsp. soy sauce, divided

1/2 medium red bell pepper, seeded, cut into strips

1 Tbsp. onion, diced

3/4 Tbsp. smooth peanut butter

1/2 Tbsp. fresh lime juice

2 tsp. Sriracha or other chili-garlic sauce

2 tsp. brown sugar

3/4 Tbsp. water

1/2 Tbsp. cilantro, chopped

Directions:

  1. Preheat oven to 450°F/230°C. Slice tofu into 4 rectangles.

  2. In a shallow bowl, whisk together half the oil and half the soy sauce. Dip tofu pieces on all sides to coat.

  3. Brush a baking sheet with a little bit of olive and place tofu pieces on the baking sheet. Scatter peppers and onions around the edges.

  4. Bake 10 minutes; turn tofu, peppers and onions over and continue baking until tofu is golden brown and the vegetables begin to car, about 10-15 minutes more.

  5. In a small saucepan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, water, and remaining soy sauce, until warm.

  6. Remove tofu, peppers, and onion from oven and place in a bowl or on a plate. Drizzle peanut sauce over them and garnish with cilantro.

Nutritional Information:

Calories: 275 | Total Fat: 11 g | Carbohydrates: 26 g | Protein: 18 g

 

Almond-Quinoa-Salad

Ingredients:

3 Tbsp. slivered almonds

40 g quinoa

130 ml water

2 tsp. coconut oil

1/2 yellow bell pepper, seeded and cut into 1/2 inch/1 cm chunks

1 garlic clove, minced

1 scallion, thinly sliced

Pinch of red pepper flakes

1 tsp. chopped fresh thyme

1/2 medium zucchini, cut lengthwise and sliced into 1/2 –inch/1 cm thick pieces

1/2 large celery stalk, diced

Juice from half a lime

Salt and pepper, to taste

Directions:

  1. Preheat oven to 350°F/180°C. Place almonds on a baking sheet and toast in the oven until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside.

  2. In a medium saucepan, heat 1 tsp. oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is tender, about 5 minutes.

  3. Stir in quinoa, thyme, water, and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes.

  4. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.

  5. Stir in celery, almonds, and remaining tsp. of coconut oil. Season with salt and pepper, fluff with a fork. Serve warm or cold and season with a squeeze of lime right before serving.

Nutritional Information:

Calories: 278 | Total Fat: 8 g | Carbohydrates: 44 g | Protein: 8 g

 

Vegan Chili

Ingredients:

2 Tbsp. extra virgin coconut oil

1 medium yellow onion, diced

4 garlic cloves, minced

1 1/2 tsp. ground cumin

1 tsp. chili powder

Salt and pepper, to taste

1 medium zucchini, diced into 1/2-inch/1 cm cubes

170 g tomato paste

450 g black beans, rinsed and drained

450 g pinto beans, rinsed and drained

420 g diced tomatoes with green chilies

450 g diced tomatoes

500 ml water

Directions:

  1. In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until fragrant, about 4 minutes. Add cumin and chili powder, a pinch of salt and pepper, and cook, 1 minute.

  2. Add zucchini and tomato paste; cook, stirring frequently, 3 minutes.

  3. Add in black beans, pinto beans, and both cans diced tomatoes. Add 500 ml water and bring mixture to a boil. Reduce heat to medium, simmer and cook until

    Impressum

    Verlag: BookRix GmbH & Co. KG

    Tag der Veröffentlichung: 14.09.2021
    ISBN: 978-3-7487-9459-2

    Alle Rechte vorbehalten

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