{Quick and easy chopped salad: perfect for a lunchbox}

Summary:  Make this ahead of time for a healthy packed lunch. Use any canned protein for a quick, easy and cheap meal.  This salad can be made in less than 5 min and enjoyed right away as well. To spice things … Continue reading

{The veggie-oat burger: a healthy craving solution}

Summary: I don’t know if I’ve told you this before but I live in a beachfront apartment. This means that come the weekends, as I open my windows all I smell is BBQ food and hear…well loud music and laughter. … Continue reading

Sesame & Tofu Veggie Rice

Summary: 

This is the perfect weeknight meal. The aroma of the ginger infuses the rice. The sesame seeds add a slight crunch. The brown rice and the veggies make it a whole meal.  As a habit I usually make big servings of brown rice on Mondays or Tuesdays so I can reheat and re-create quick dinners during the remaining days of the week. This is no different. Cook the rice as directed, store in the fridge, and (when ready) just follow this recipe!

Ingredients:

3 cups of cooked brown rice
6 oz extra firm tofu, drained
1 small white onion, finely chopped
1/2 cup red cabbage, finely chopped
1/2 cup shredded carrot
1 tsp sesame oil
2 tbsp soy sauce
1/2 tsp ground ginger
1 tsp garlic powder
1 tsp sesame seeds
salt & pepper to taste

Directions:

1. Heat the sesame oil in a large pan.

2. FOR THE VEGGIES: Chop the onions, cabbage, and carrots finely. Add to the oil. Mix on medium heat until the onion starts getting transparent and the veggies are slightly cooked. (You should cover with a lid so the veggies cook with steam. If necessary add 1 tbsp of water to speed up the process). This should take about 5-9 min. Season the veggies with salt and pepper.


3. FOR THE TOFU: after draining the water remove excess dampness with paper towels. Divide the tofu into 4 longitudinal pieces and then chop into 1/2 in. squares. Season with some pepper and all of the ginger. Do NOT add salt since the rest of the recipe contains enough seasoning.

4. ASSEMBLY: Add 1 tbsp of soy sauce plus the tofu into the veggie mix. Gently stir for less than a minute so the tofu doesn’t crumble into chunks. Now incorporate the cooked brown rice. Add the remaining soy sauce, the garlic powder and the sesame seeds. Mix gently on low heat.



5. GARNISH  with pieces of red cabbage and sprinkle some more sesame seeds on top.