Tofu stir fry med grönsaker och syrlig tahinidressing

En snabb rätt där jag använder kokt havreris (med en nypa saffran i koket - mums!), perfekt om det finns över från dagen innan. Det går naturligtvis bra att koka havreriset (ris, quinoa och alla andra typer av sädesslag funkar också) samma dag som du ska laga denna rätt också om det inte finns något färdigkokt i kylen.

Tofu stir fry med grönsaker och syrlig tahinidressing

4 portioner

Ingredienser

250 gram marinerad tofu

1 gul lök

1 vitlöksklyfta

3 morötter

250 gram svamp

4 portioner kokt havreris, eller ris

1 näve färsk persilja

100 gram bladspenat

1/2 dl rostade mandlar, grovhackade

6 torkade aprikoser, finhackade

Olja till stekning

Flingsalt

Tahinicitrondressing

3 msk ljus tahini

3 msk vatten

1 msk tamari

1/2 ekocitron, zest + juice

Gör såhär

Skala och strimla löken, finhacka vitlöken. Skär tofun i tärningar. Borsta och skär morötter och svamp i mindre bitar. Fräs lök och vitlök i lite olja tills de mjuknar. Vänd ner tofun i pannan, fräs ett par minuter. Vänd ner grönsakerna och fräs i ytterligare ett par minuter. Vänd ner det kokta havreriset och persilja, vänd runt så att allt blir varmt. Ta av från plattan, blanda ner spenat, mandlar och aprikoser.

Mixa ingredienserna till dressingen. Smaka av med salt. Ringla hälften över tofufräset, rör runt.

Fördela tofufräset på 4 tallrikar, ringla över resten av dressingen och strö över extra persilja.

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For this easy stir fry I use leftover cooked naked oats from the day before (any other cereal such as rice, quinoa and spelt can be used too). I cook mine with a pinch of saffron in the water as it gives both a beautiful color and flavour! If you don’t have any cooked oats in your fridge you can ofcourse cook it as part of this recipe!

Tofu stir fry with vegetables and lemony tahinidressing

Serves 4

Ingredients

250 grams naturally firm tofu

1 yellow onion

1 garlic clove

3 carrots

250 grams mushrooms

4 portions cooked whole oats / naked oats, or rice (cook with a pinch of saffron)

1 handful parsley

100 grams babu spinach

1/2 dl toasted almonds, chopped

6 dried apricots, chopped

oil for frying

flakey salt

Lemony tahini dressing

3 Tbsp light tahini

3 Tbsp water

1 Tbsp tamari

1/2 organic lemon, zest + juice

How to

Peel the onion and garlic, slice the onion and finely chop the garlic. Cut the tofu in pieces. Brush and cut the carrots and mushrooms in smaller pieces. Fry onion and garlic in a drizzle of oil until soft. Add the tofu and fry for another couple of minutes until lightly golden. Add the veggies and fry for another couple of minutes. Add the cooked naked oats and toss together to warm up. Add the spinach and parsley and remove from heat.

Mix together the dressing. Salt to taste.

Drizzle with half of the dressing over the stir fry. Sprinkle with half of the almonds and apricots.

Serve the Stir fry with the rest of the dressing and the rest of the almonds and apricots.

Fruity brunch bowl with kale, tamari tofu and cannellini mint dip

During my last visit to London I met up with my dear friend, and big source of inspiration, Kimberly. She is an amazing prop stylist, food photographer and food blogger from London who I actually met through Instagram some time back. We had been following each others foodie journeys via Instagram for some time and then last autumn when I was in London we met up and attended a supper club hosted by Uyen Luu together with a couple of friends. I absolutely love how social communities like Instagram can bring people together. With an open mind you can meet the most interesting and kind people who share the same passions as you - all over the world! Anyway, this supper club that we went to on our first friend date really is a must do if you're in London and are looking for a really cool and delicious food experience! 

Back to the story about the recipe below. During my last visit Kimberly and I spent a day at her place cooking and chatting about what's inspiring us, the food styling business and exciting projects. And this is delicious salad bowl pictured above is what I made us for lunch. It's the perfect brunch, lunch AND light dinner dish. Perfect for any occasion really. It has got all the elements I'm looking for in a complete dish. Other than being full of nutritious plant based goodies it contains lots of different textures (creamy white bean mint dip/crunchy walnuts), flavours (sweet grape fruit/spicy tofu) and cooking methods (massaged raw kale/baked plum tomatoes).

It might sound like a lot of work, but it really isn't. Plus, most components in this salad bowl is something you could actually prepare in advance - or they take no time at all to prepare (like the massaged kale for instance. 2 minutes massaging work. 10 minutes rest. Ready to eat!). The white bean dip and the semi dried tomatoes for example is something that you could easily make a few days before and store in your fridge. And oh, you might want to double the recipe in case you make them in advance, since there is a chance you'll have eaten it all up before it's Saturday and you're about to make you weekend brunch bowl...

And one last tips. I made these salads without any grains at all, primarily because we were talking so much I forgot to cook any. Anyway, add 4 dl cooked grains of your choice (durrah, quinoa or buckwheat are a few favorites) for an even more filling dish. 

NOW, lets cook! 

Best, 

T

Fruity brunch bowl w kale, tamari tofu and white bean mint dip

Makes 4 bowls

Ingredients

270 grams firm tofu

     3 tbsp tamari

     1 tsp paprika powder 

250 grams plum tomatoes

100 grams curly kale 

250 grams sprouted broccoli

1 grapefruit 

1 avocado 

50 g cress, or mixed leafy greens  

2 tbsp cold pressed olive oil 

2 cold pressed coconut oil for frying

2 tsp sesame oil

flaky sea salt

White bean mint dip

1 can pre cooked canellini beans (about 230 g)

1 tsp dijon mustard 

1/2 organic lemon, juice + zest 

1 handful of fresh mint 

2-3 tbsp water

flaky sea salt + freshly ground black pepper 

Topping

40 g walnuts

fresh herbs (mint, parsley)

How to

Drain the tofu well and wrap in layers of kitchen roll. Then place in between two chopping boards and put something heavy on top. This is to press out all the excess water so you get a really firm tofu, which will then soak up all the flavours it will be mixed with really well. Let sit for at least 15 minutes, but the longer the better. Cut the tofu in smaller pieces. Whisk together tamari and paprika powder, and pour over the tofu. Let marinate for at least 15 minutes. 

Pre heat the oven to 200 degrees Celsius. Wash and cut the tomatos in half. Place in an ovenproof dish, drizzle with 1 tbsp olive oil and sprinkle with salt. Bake in the oven for about 30 minutes, until the tomatoes are semi dried and a bit crispy around the edges. Let cool. 

Massage the curly kale with 1 tbsp olive oil and a pinch of salt until soft and ”tender”. Put aside while preparing the rest of the salad. Steam the sprouted broccoli for about 3 minutes. Peel and fillet the grape fruit. Halve, peel and pit the avocado. Tear it in to smaller pieces. Drizzle with a bit of lemon juice.

Rinse and drain the cannellini beans. Mix all the ingredients for the dip, except the mint, until creamy using a hand blender. Add the mint and pulse a few times. Salt and pepper to taste. You might want to add a bit more water to ger your desired dip texture. 

Heat the coconut oil in a frying pan and fry the tofu until golden and crisp. Remove from heat. Drizzle with sesame oil (optional). 

Portion the bean dip in to 4 wide bowls, make a pretty swirl on one side using a spoon. Toss the kale, broccoli, tomatos, avocado and cress together carefully and divide in to the bowls. Topp with the tofu and sprinkle with walnuts and fresh herbs.

Enjoy!