This quick, healthy, delicious and balanced dinner is a weekly staple. I get to get a bid dose of veggies in my body and also have easy leftovers for the week.
Ingredients:
Red cabbage (I tend to use 1/4 of a whole medium head of cabbage. Thinly slice)
One large head of broccoli
2 large carrots
1 cup of white rice (2 cup if making for 2 people for the week) I like this Calrose Brand at Trader Joe’s
1 package of sprouted firm organic tofu
Soy Vay Veri Veri Teriyaki sauce (or your own favorite brand)
Optional: sesame seeds and or quick pickles
Directions:
Wash and cook your rice in a rice maker or stove top, following the directions of the brand.
Slice and wash all of your veggies in any size or shape you feel inspired by. I include about 50% of the broccoli stems. I personally try to practice patience while chopping and make my bites smaller. Sometimes I event use my hands to snap the broccoli florets off.
Boil about 1.5 inches of water in a large pot and add a steamer. Place the broccoli on the bottom, then carrots then cabbage. Placing your hearty veggies on the bottom helps them cook more so everything can be evenly steamed. Let the veggies cook for about 5-7 minutes. If you like your veggies more crunchy, cook for less time. Test veggies by using a fork to see if they pierce easily. When done, pull out the steamer and let the veggies cool. They should turn into beautiful vibrant colors. Notice your desire to snack on them while they cool (I at least get those urges).
While the veggies steam, let’s cook your tofu. Lightly rinse and pat dry with a paper towel. Lots of liquid will come out and you want that. You have many options here. Check-in with your body and see what it is craves as far as texture. You can:
Bake: cube the tofu and pace on a baking sheet with parchment paper and roast on 400F for 30 min (~15 min each side)
Sauté: in a pan, add splash of olive oil/coconut oil/avocado oil and add the block of tofu. Smash it up on the pan with a wooden spoon like you were making scrambled eggs. Add a splash of aminos or your favorite soy sauce for some seasoning. Cook for about 10-15 minute on medium/low heat.
Steam:Cube tofu in .5/1 inch pieces and place in a steamer. Steam for about 8-10 minutes.
In a bowl, add rice as your base, veggies and then top with tofu. Sprinkle as much or little teriyaki sauce on your bowl as you want. The sweet and savory sauce is such a delicious juxtaposition to the steam ingredients. Top with sesame seeds and or quick pickles. Mindfully enjoy all of the colors, smells, tastes and textures. Notice how your body digest the simple ingredients.
Store leftover in the fridge for the week and serve for quick healthy meals. You can always add a fried runny egg or jammy hard boiled egg to this dish for extra protein.