400gTofu DrainedPressed and cut into 3/4 inch cubes (See notes)
1tbspSoy Sauce or Tamari
1tbspHot Chilli Sauce like Sriracha or any other Hot sauce
220gTender Stem Broccoli
2Carrots Peeled and Ribboned
2CupsBrown Rice Cooked
2Spring Onions sliced
2tbspIndigo Herbs Organic Nut and Seed Salad Topper
1tbspSesame Seeds
Almond Satay Sauce
3tbspIndigo Herbs Smooth Almond Butter
200mlCoconut MilkFull Fat
2tspBrown or Coconut Sugar
2tspHot SauceI used half Sriracha and half Sambal Olek
1tbspSoy Sauce or Tamari
1/2Onion diced
1CloveGarlic CrushedOptional
Instructions
Tofu Bowl
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.
Almond Satay Sauce
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.
Assemble
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!
Notes
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. https://tiffinandteaofficial.com/mixed-vegetable-brown-rice-salad/