Usually when dad calls my name, he's either saying 'Andrea, wash the dishes' or 'Andrea, I'm going to make sweet potato'. He called my name on this particular day, our household had no sweet potato in sight, so I presumed he was going to tell me off for not washing the dishes. At that moment I was thinking 'goddam, GODDAM, I CAN'T BLAME IT ON MY SISTER BECAUSE SHE'S OUT OF THE COUNTRY, MUM'S AT SAFEWAY, THINK, ANDREA THINK- PANIC. PANIC AGGRESSIVELY - but instead, he had a package in hand and said it was for me. (Didn't have to wash the dishes that day, can I get an amen?!?!) So thank you to the team at table of plenty for your goodies (check out their website here) and for helping my non-confirmity to the dish washing rules to go unnoticed. Here are some of Table of Plenty's amazing products...
Pure Dark Choc Mini Rice Cakes
The heavy dark choc and lightness of rice cake go hand in hand and together, making it a delectable, guilt-free snack. It tasted like chocolate covered popcorn- but of course, a much healthier alternative and the perfect movie treat or for whenever you get the munchies during the day! And let's not forget the health benefits too - it's a good source of fibre and wholegrains too!
Fig and Plum Muesli
I’m always a bit lenient on having muesli as I usually find it rather sweet and too crunchy. But thankfully this muesli was nothing like I’d tasted before. The fig and plum went really well together and gave it a subtle sweet taste without making it sickly sweet. It also contained Brazilian nuts (which are coincidentally are my fave nut) and complimented the plum and fig, making it taste even better. And better yet, there was chia too for an extra superfood and protein boost!
Dukkah
They also have a dukkah range which are a blend of nuts and spices. I had the pistachio dukkah and a lemon & herb dukkah. What I loved was that the species were so versatile and they go so well with anything - they're great for dips, salads and tofu!
Check out my tofu marinade recipe which is I used for this Rainbow Bowl - I used the lemon & herb dukkah and it gave the tofu a lemony flavor kick and made the tofu taste delicious!
Check out my tofu marinade recipe which is I used for this Rainbow Bowl - I used the lemon & herb dukkah and it gave the tofu a lemony flavor kick and made the tofu taste delicious!
RAINBOW BOWL
This heavenly bowl of colorful goodness features marinated tofu, a mushroom and basil sauté, boiled broccoli and corn served with rice and topped with sriracha! This was so yummy and is the perfect way to get your daily dose of veggies and protein!
Serving size: 4
Ingredients:
For the tofu marinade:
- 300g of hard tofu, chopped
- 1 tbs of Table of Plenty Lemon & Herb Dukkah
- 1 tsp paprika
- 1/2 of a cup of vinegar
- 3 tbs of tamari soy sauce
- sprinkle of pepper
- coconut oil (or oil of your choice for frying)
For the mushroom & basil sauté:
- 3 cups of mushroom, chopped
- 1/4 of a cup of basil
- coconut oil (or oil of your choice for frying)
- sprinkle of pepper
To complete the colourful rainbow bowl:
- 3 cobs of corn
- 2 florets of broccoli, chopped
- about 2 cups of rice to serve
- sriracha
- optional : you can use any other veggies you have on hand
Method:
To make the tofu marinade:
1. Mix all ingredients except the tofu into a small bowl.
2. Place tofu into a shallow bowl and pour over tofu marinade.
3. Leave for at least 30 mins.
4. Then heat oil in a pan on low-medium heat and add tofu, flipping tofu pieces occasionally for about 10-15 mins or until tofu becomes brown.
5. Then remove from heat.
To make the mushroom and basil sauté:
1. Heat oil in a pan on low-medium heat and add mushroom, basil and pepper.
2. Stir for about 5 mins or until the mushrooms have shrunk in size and has softened.
3. Then remove from heat.
To make the veggies:
1. Place broccoli in a pot filled with boiling water and cover for about 5-10 mins or until broccoli is cooked.
2. Meanwhile, peel the skin off the corn and place it in a separate pot filled with boiling water and cover for at least 10 mins or until it's cooked. Then cut corn off the cop.
3. Then place in separate bowls to serve.
To assemble:
1. Place rice, veggies, tofu and mushroom sauté in bowls to serve. Enjoy!
Ingredients:
For the tofu marinade:
- 300g of hard tofu, chopped
- 1 tbs of Table of Plenty Lemon & Herb Dukkah
- 1 tsp paprika
- 1/2 of a cup of vinegar
- 3 tbs of tamari soy sauce
- sprinkle of pepper
- coconut oil (or oil of your choice for frying)
For the mushroom & basil sauté:
- 3 cups of mushroom, chopped
- 1/4 of a cup of basil
- coconut oil (or oil of your choice for frying)
- sprinkle of pepper
To complete the colourful rainbow bowl:
- 3 cobs of corn
- 2 florets of broccoli, chopped
- about 2 cups of rice to serve
- sriracha
- optional : you can use any other veggies you have on hand
Method:
To make the tofu marinade:
1. Mix all ingredients except the tofu into a small bowl.
2. Place tofu into a shallow bowl and pour over tofu marinade.
3. Leave for at least 30 mins.
4. Then heat oil in a pan on low-medium heat and add tofu, flipping tofu pieces occasionally for about 10-15 mins or until tofu becomes brown.
5. Then remove from heat.
To make the mushroom and basil sauté:
1. Heat oil in a pan on low-medium heat and add mushroom, basil and pepper.
2. Stir for about 5 mins or until the mushrooms have shrunk in size and has softened.
3. Then remove from heat.
To make the veggies:
1. Place broccoli in a pot filled with boiling water and cover for about 5-10 mins or until broccoli is cooked.
2. Meanwhile, peel the skin off the corn and place it in a separate pot filled with boiling water and cover for at least 10 mins or until it's cooked. Then cut corn off the cop.
3. Then place in separate bowls to serve.
To assemble:
1. Place rice, veggies, tofu and mushroom sauté in bowls to serve. Enjoy!
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