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A quick under 30 minute dinner idea! Rich with unami flavors, a fresh dressing served with rice and veggies on the side make for a delish dinner. Even if you’re not a huge tofu fan, the nori sheets and the dressing will get you hooked.

INGREDIENTS FOR TOFU:

• 5 sheets of nori seaweed
• 14 ounces of extra firm tofu

INGREDIENTS FOR DRESSING:

• 1 tsp white miso
• 3 tsp rice vinegar
• 1 tsp tahini sauce
• 1 piece of lemongrass, minced
• 1 tsp each garlic and onion powder
• 1 tsp tamari or soy sauce
• black or white sesame seeds, cilantro and green onions for garnish

INSTRUCTIONS:

Preheat the oven to 400 F. Press and dry the tofu, then cut into 5 rectangles. Season with some salt and pepper.

Lightly brush a nori sheet with water. Place 1 of the tofu rectangles in the center of the sheet. Wrap one side of the nori around the tofu. Then the other side. Fold in the ends. Flip over and seal the nori around the tofu with a bit of water. Flip back over and place on a baking sheet. Repeat for the other 4 slices of tofu.

Lightly brush the tofu on all sides with oil. Adds in an extra crispy texture. Bake for 25 minutes, flipping over halfway through.

While the tofu is baking, you can make the dressing.

In a small bowl, mix all the dressing ingredients. Whisk well until the miso is dissolved. You may need to add in a little hot water to fully dissolve the miso. Add in sesame seeds.

Finish and serve:

Drizzle the dressing over the tofu pockets. I served mine with a side of basmati rice, steamed cabbage slaw and zucchini ribbons. You can definitely have this as an appetizer alone or make a full meal out of it like I did.

enJOY!!!

High protein, vegan and nutrient dense you ask? This bowl is super easy to make, high in protein and fiber too. You can mix up the veggies in it to suit your palate. I make these all the time but this one is my fave to date!

INGREDIENTS:

• 1 can of cooked refried beans
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 cup mix of purple cabbage, lettuce and shredded carrots, steamed lightly
• 1/2 cup of steamed baby potatoes until fork tender
• 1/4 cup of sauteed leeks and mushrooms
• 1/3 cup of chopped celery
• 1 cup of cooked quinoa
• 1/3 cup of cooked corn

INGREDIENTS FOR THE DRESSING:

• 1/4 cup of unflavored plain yogurt (i love Siggi’s)
• 1/3 cup of chopped cilantro
• 2 green onions, chopped finely
• 1 tsp garlic minced
• 2-3 tbsp of fresh lime juice

Mix all ingredients for the dressing in a small bowl. Set aside.

INSTRUCTIONS:

On the stove top in a small saucepan, heat up the refried beans. Add in the chili and garlic powders.

To assemble, add in the quinoa to the center of a bowl. Then the refried beans and corn on top of the quinoa. Add in the baby potatoes, leeks and mushrooms. Mix together. Top with the dressing and mix again.

Get it in your belly and enJOY!!!!

OMG……this dish is so fresh and full of flavor. If you are a lemongrass fan, you will fall in love with this dish. This is oil-free so super healthy for the Liver and Gallbladder!!! Served with carrot ribbons, steamed baby bok choy on quinoa, this dish is high protein and full of fiber too!!! From start to fork, you’re talking about 30 minutes tops!

INGREDIENTS:

For the Tofu and Mushrooms:

• 14 ounces of extra firm tofu, pressed and drained
• 2 tablespoons tamari or light soy sauce
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder and onion powder
• 2 medium sized portobello mushrooms or king oysters, stems removed and cleaned, sliced thick

Lemongrass Miso Dressing:

• 2 tablespoons White Miso, dissolved in a splash of hot water
• 2 teaspoons of minced lemongrass
• 1 teaspoon garlic powder and ground ginger
• 3 tablespoons rice vinegar
• 1 tablespoon maple syrup

Veggies For The Bowl:

• 1 cup of steamed carrot ribbons
• 1 cup of steamed baby bok choy
• 1 cup of cooked quinoa
• cilantro, green onions and black sesame seeds for garnish

INSTRUCTIONS:

• Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
• Using a grater with large holes, grate the block of tofu into a large bowl.
• Add to the tofu the tamari sauce, garlic and onion powder, nutritional yeast.
• Mix well.
• Spread over the baking sheet.
• Bake for 25 to 30 minutes, tossing half way.
• For the mushrooms, place the slices on a baking sheet. Bake for 15 minutes, flipping over half way.

Make the Miso dressing:

• In a small bowl, add all ingredients (tamari, rice vinegar, lemongrass, garlic powder, maple syrup and white miso. Whisk until fully incorporated. Set aside.

Assemble the bowl:

In a large bowl or plate, add the quinoa in the centre. Then the crispy tofu to one side. The carrot ribbons and bok choy and mushrooms to the other side. Drizzle the dressing all over. Garnish with green onions, cilantro and black sesame seeds.

enJOY!!!!!