Saturday, June 21, 2014

Superfood-Packed Roasted Tofu and Brown Rice

Hi there!  Hope you are having a fabulous weekend!  We are finally getting back into the swing of things over here, just in time to go on another trip.  We leave for Indianapolis on Tuesday so that Jay can attend a conference for work.  (But I'm sure we'll have time to squeeze in some fun things, too!)

I was talking to my mom yesterday over lunch and pedicures (not a bad Friday) about how it is so much harder than it seems to get things done in the summer.  Don't get me wrong, I would NEVER complain about having my summers off.  I've just come to realize that I am a much more productive person when I am in a routine.

I keep thinking I have all the time in the world to work out or make a nice dinner or write a blog post, but, when there is no set schedule, it is amazing how the day can just disappear.  I have no idea what has been happening to my time!

To get back on track, Jay and I have started doing a P90X3 workout program that comes with a calendar, so it tells you which workouts to do on which days.  I've also been trying to do a better job of planning out our meals.  Instead of throwing together another last minute "big bowl" (which has happened a lot over the past few days), last night I actually took the time to press some tofu and create a new recipe.  I decided that we were in serious need of turmeric back in our lives, so I came up with an Indian-ish meal that was full of the healthiest spices and veggies in the world.  It hit the spot!
One Pot Roasted Tofu & Brown Rice
Total time: 1 hour
Serves: 2-4

For the tofu:
1 package extra firm tofu, pressed, drained, and cut into 1-inch cubes
1/4 cup soy sauce or liquid aminos
1 teaspoon Sriracha
1 tablespoon nutritional yeast

For the rice/veggie mix:
2 large cloves garlic, minced
1 teaspoon minced ginger
1 can (13.5 oz. or 2 cups) light coconut milk
1 cup fire-roasted diced tomatoes
1 tablespoon peanut butter
1/3 cup water
1 teaspoon curry powder
1 teaspoon turmeric
1/4 teaspoon salt
3/4 cup long-grain brown rice
1 small head broccoli, cut into florets
1 small bunch kale, chopped

Optional toppings:
Chopped green onions
Chopped peanuts
Cilantro
Sriracha

Preheat oven to 425.  Toss the cubed tofu in the soy sauce/Sriracha/nutritional yeast mixture.  (If you have time, you can let it sit there and marinate for a while.)  Place cubes on a greased cooking sheet and bake for approximately 40 minutes, stirring once. (I line mine with foil for easy clean-up.)
Meanwhile, saute garlic and ginger in a large pan over medium heat in a little olive oil until fragrant.  Add the coconut milk, diced tomatoes, water, peanut butter, and spices.  Bring to a boil.  Add in 3/4 cup brown rice, cover, and reduce heat to low.  Simmer for approximately 45 minutes, or until rice is cooked and most of the liquid has been absorbed.  (You can add more water if it gets too thick.)

Add in your broccoli and kale for the last 15 minutes or so of cooking.  Or, substitute in the veggies of your choice.  Most anything would work!

Serve the roasted tofu atop the rice mixture and garnish with your favorite toppings.

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