Perfectly Crispy Baked Tofu
1 block extra firm tofu
1/4 cup Bragg’s liquid aminos (or soy sauce or tamari)
1 Tbsp cornstarch
Drain tofu: remove tofu from package, and wrap the block of tofu in paper towels. Gently squeeze out excess moisture, and set aside for about 10 minutes to allow it to continue draining.
Preheat oven to 425 F and line baking sheet with parchment paper.
Once tofu is drained, cut into cubes, and place in large mixing bowl.
Pour Bragg’s and sprinkle cornstarch over tofu and toss gently until evenly coated and no dry cornstarch is visible.
Place cubes on baking sheet, and bake for 25-30 minutes (until your tofu looks like the tofu in the pictures). Flip halfway through.
Courtesy of: vegannie.com
Moroccan Lentils & Quinoa
1 cup low-sodium chicken broth
1/2 cup sweet onion, chopped
1/2 cup roasted red peppers, diced
1/4 cup quinoa. rinsed
1/4 cup red lentils, rinsed
2 tsp lemon zest
1 clove garlic, minced
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp sea salt
1/2 fresh cilantro, chopped
In a medium saucepan on medium-high heat, add all ingredients except cilantro. Bring to a boil, reduce heat to low, cover and simmer for about 15 minutes, until tender. Pout into bowls and top with cilantro.
Courtesy of Clean Eating, May 2018)
Kimchi & Vegetable-Fried Black Rice
1/4 cup avocado oil, divided
3 cups thinly sliced shiitake mushroom caps
3/8 tsp sea salt, divided
6 green onions, white and light green parts only, sliced diagonally
8 oz snow peas, trimmed and halved diagonally
¼ tsp ground black pepper
1 2-inch piece fresh ginger, peeled and minced
4 cloves garlic, thinly sliced
3/4 cup drained kimchi, chopped, divided
2 cups cooked black rice (see tips, below), warm
2 tbsp reduced-sodium tamari or coconut aminos
1/2 tsp raw honey
2 tbsp toasted sesame oil
In a large skillet or wok, heat 2 tbsp avocado oil on medium-high. Add mushrooms; season with ¼ tsp salt. Cook, stirring occasionally, until beginning to turn golden, about 8 minutes. Add remaining 2 tbsp avocado oil, green onions and snow peas; season with remaining 1/8 tsp each salt and 1/8 tsp pepper. Cook, stirring, for 2 minutes. Add ginger, garlic and ½ cup kimchi; cook, stirring often, until ginger and garlic are softened and fragrant, about 2 minutes.
Stir in rice, ¼ cup water, tamari and honey and cook, stirring, until well combined and heated through, about 1 minute. Season with remaining 1/8 tsp pepper. Drizzle with sesame oil. Divide among bowls. Top with reserved ¼ cup kimchi.
Courtesy of: Clean Eating, May 2018