As I’ve mentioned before on the site, one of the most frequently asked question of someone that eats a plant based diet is “where do you get your protein?”. Without getting into the details of the oft-cited protein fallacy, I reply that protein is a macro-nutrient, and is not solely found in animal meat.
This simple graphic from the Meatless Monday organization that shows you just a few plant based sources of protein.
This recipe swaps out traditional rice for quinoa, which is a complete protein, and also includes broccoli and sprouted tofu, a trifecta of plantiful protein.
Pressing your Tofu
Pressing your tofu will remove the excess water and allow for the marinade to absorb in better. I also think it enhances the texture. Another really great way to up the marinating effectiveness and texture is to freeze the block of tofu. You can then thaw it out and press it.
To press it, remove the tofu from the packaging, wrap it in paper towel or a tea towel, then add some weight on top of it and let it do it’s work for at lease 30 minutes. When I am not using my tofu express, I place the wrapped tofu under a cutting board and add 2 or 3 cans of beans or tomatoes to weigh it down.
Cubing the Tofu
Cube tofu into bite sized pieces by halving the tofu across the middle, then slicing each half to make four thin rectangles, cut each rectangle into four sticks then cut each stick into three.
- 1block extra firm sprouted tofupressed to extract water
- 1/4 cup tamari or soy saucedivided into 2 equal portions
- 1cup quinoarinsed
- 2cups water
- 3tablespoons coconut oilseparated into 1 & 2 tablespoon portions
- 1 cooking onionchopped
- 1clove garlicminced
- 1head broccoliwashed, trimmed and cut into florets