Crispy Tofu, Vegetable and Brown Rice Satay Bowl
Crispy Tofu, Vegetable and Brown Rice Satay Bowl! The perfect healthy lunch or dinner bowl made up of golden brown tofu, sautéed tender stem broccoli, an almond satay sauce and a mix of my favourite crunchy seeds.
Vegan, Gluten/Wheat Free and Dairy Free.
So, this was my first time trying tofu and I had heard stories of spongy, too soft, falling apart tofu before. I wasn’t about to have soggy tofu entering my life. I was determined to make it crispy because I am a texture girl. I want to really bite into my food. Drinking my food (aka liquid diets) has never worked for me and I doubt it ever will. I did try to do a liquid detox fast thing once. Why?! Seriously. Epic Fail.
Anyway back to the topic, I managed to get the tofu just the way I liked it and then served it with the fluffiest, nuttiest brown rice (I adapted from this recipe), a dreamy almond satay sauce and a couple of other bits.
I then ate it for a couple of days in a row, much to my husbands annoyance. He was looking forward to eating a bowl of the leftovers, only to find that they had disappeared from the kitchen altogether. Guilty as charged! I kind of acted like I had no idea what he was talking about. ‘What leftovers?’ Then I blamed the kids (Didn’t work), then i owned up and promised to make him some more next week.
By the way, hands up if you love Indigo Herbs! I came across Indigo during my studies in herbalism and naturopathy, which are still ongoing. My classmates are always eager and enthusiastic to learn about herbs and this company was recommended to me by one of them. Firstly their website alone has a wealth of information on it from simplified ‘How to’s’ to information around herbal anti depressants. The website is super easy to navigate too. A lot of my readers ask about where I buy my products from. Especially nut butters and Seeds. I have tried them all, believe me! My fave almond butter has to be this Indigo Herbs one. I absolutely love sunflower seeds and pine nuts and have them with everything! So to have them combined ready made in a packet with my other fave – Pumpkin seeds was just fab! I usually combine them myself and then toast them in a dry pan and keep them in a glass jar to use whenever I want.
Also, a lot of you (and I mean a lot!) have asked me about Frankincense since I wrote about it here. Indigo Herbs very kindly sent me some and now they are the only people I would buy from because I feel like I can trust their quality over others. This is a direct link to purchase the kit I was sent. The kit includes everything you need to get started! I am really excited about photographing all the resins that they sent me. I know it may sound er..shall we say strange? However, I did come across somebody else who loves to photograph resins too. We had an inbox conversation about it via Instagram and got really fan girl over it! Seeeeeee, not weird at all.
Back to the food! You know how I have mentioned that we have cut back on our meat intake dramatically and that we generally eat meat once a week at the most. Things like Tofu make that so much easier. Sometimes you need something with vegetables. Don’t get me wrong, I LOVE vegetarian and vegan food but sometimes I want a little something with it. This tofu does the trick perfectly. In my opinion, this is such an awesome vegetarian option for meat free Monday and one that I hope you will love and try.
- 400g Tofu Drained, Pressed and cut into 3/4 inch cubes (See notes)
- 1 tbsp Soy Sauce or Tamari
- 1 tbsp Hot Chilli Sauce like Sriracha or any other Hot sauce
- 220g Tender Stem Broccoli
- 2 Carrots Peeled and Ribboned
- 2 Cups Brown Rice Cooked
- 2 Spring Onions sliced
- 2 tbsp Indigo Herbs Organic Nut and Seed Salad Topper
- 1 tbsp Sesame Seeds
- 3 tbsp Indigo Herbs Smooth Almond Butter
- 200 ml Coconut Milk (Full Fat)
- 2 tsp Brown or Coconut Sugar
- 2 tsp Hot Sauce (I used half Sriracha and half Sambal Olek)
- 1 tbsp Soy Sauce or Tamari
- 1/2 Onion diced
- 1 Clove Garlic Crushed (Optional)
- Tofu - Preheat oven to Gas Mark 6. Season the Tofu, then cover with the hot chilli and soy sauce. Saute in a large pan for 5 minutes, turning halfway. Empty the Tofu onto an oven tray (line tray if you wish) and bake for 15 minutes.
- Tenderstem Brocolli - Bring a pan of salted water to the boil and cook for 3–4 minutes until tender, but still with some bite. Drain under cold water.
- Seeds - Lightly toast the seeds in a dry pan for 2 minutes over a low heat and set aside.
- Add all the ingredients for the sauce to a medium sized pan and bring to a simmer. Mix with a wooden spoon to ensure everything has combined well and remove from the heat.
- Add the rice, tofu, broccoli and carrots to the bottom of 2-4 bowls.
- Top with seeds and spring onions.
- Pour over some of the dressing. Enjoy!
Tofu - Draining and pressing will give extra firmness to the tofu - this is crucial to make the tofu crispy. Drain the tofu well and wrap in layers of kitchen roll or in a kitchen towel. Press the tofu block between two chopping boards and weigh down with a heavy pot or book for at least 1 hour. I did it overnight.
Brown Rice - This is the method I use when making brown rice. http://tiffinandteaofficial.com/mixed-vegetable-brown-rice-salad/