Hi there readers! Today I am doing something completely different: a recipe post. Whaaat, no cosmetics? Nope, not today. I’ve gotten so deep into vegan cookbooks lately, that I felt inspired to make my very first recipe post.
Today I am serving you a basic, yet very filling and crowd-pleasing meal: marinated tofu with spinach and mushroom. The process of creating this dish is rather easy, yet it takes a little planning in advance since the tofu needs to be marinated before you start cooking. Ideally you’d want to marinate the tofu in the morning, leave for work, school or whatever, and then cook the dish in the evening.
I really like this dish because it is semi-quick, needs few veggie prep and is good for your belly and well-being. You can easily give this recipe your own twist and get creative with it. You could for instance add some grilled oats to the mix, or pour peanut sauce all over it. If you really want to get creative, you could add black salt, or orange zest to give it that extra special kick. Adapt and experiment away!
For the marinated tofu
— 1 block of firm tofu (300 – 400 g), cut into cubes
— 1/2 teaspoon chili powder
— 1/2 teaspoon garlic powder
— 3 tablespoons soy sauce
— +/- 10 drops of lemon juice
— 1 tablespoon sesame oil
— 1 teaspoon olive oil
— 1 large or 2 small onions, diced
— 100 g of mushrooms, sliced
— 2 cups or +/- 80 g of spinach
— 1/4 teaspoon garlic powder
— 1/4 teaspoon turmeric
— 1/4 teaspoon basil
— salt & pepper to taste
1. Add chili powder, garlic powder, sesame oil, lemon juice and soy sauce to a glass jar and give the mixture a stir. Next, add in the cubes of tofu, close the jar and give it a good shake. Put in the refrigerator and let it sit there for at least 25 minutes.
2. Boil your brown rice, following the instructions on the packaging.
3. In a large non-stick skillet, add one teaspoon of olive oil and let it warm up on medium heat. Once the oil is hot, add the diced onion and all of the herbs (garlic powder, turmeric, basil, salt & pepper).
4. When the onions are tender and golden, add the mushrooms and marinated tofu.
5. When the mushrooms are tender, add the spinach bit by bit and bake for another two minutes.
6. Stir in the cooked rice.
7. You can serve the mixture in a bowl and eat it just like that, or you can add toppings of your choice. I added some sesame seeds and pumpkin seeds to mine.
Recipe makes 2 – 3 servings.