We were going through our recent blog posts and we realized that we practically never write about what we eat for our everyday meals. Our typical breakfast is oats mixed with shredded coconut, grounded flax seeds (for those omega-3) and pumpkin seeds in soymilk. Then on weekends we sometimes vary it up a bit, but it usually stays pretty basic. We are both pretty busy during the day so our meals often include some kind of grain, protein of some kind, cooked and/or raw vegetables and some fruit. We are going to share what would be an everyday lunch: rice with leek and tofu.
Ingredients (for 2 people):
- 200 grams of rice
- 250 grams of tofu
- 1 large leek
- 1 small to medium sized onion
- 1 clove of garlic
- Fresh ginger (about 3cm X 3cm)
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- Olive oil
Preheat oven to 200˚C.
Cook rice following these instructions.
Cut tofu into like size rectangles (or anyway you prefer to it eat). Cut the leek and rid it of its base and the green stems on the top. Cut it once vertically and then cut each half in two. Then cut the leek horizontally into small bands (about 1 cm thick). With a slicer (mandolin) or a knife thinly slice onions (about 1-2 mm thick).
Finely chop garlic and fresh ginger and set aside.
On a baking sheet place pre-cut tofu and cover it with the chopped leek and onion. Generously cover in olive oil and place in oven for about 15 minutes (leek should be cooked and tofu should be slightly brown). Set aside.
When rice is cooked set aside. In a small pan heat 4 tablespoons of olive oil. Once the oil is slightly simmering quickly add 1 teaspoon of cumin and 1 teaspoon of coriander. Be careful not to burn the spices. Once the spices have released their aroma quickly add chopped garlic and ginger, stir. Add turmeric and stir. Quickly remove from heat and add curry to the pre-cooked rice.
Dispose rice on a plate and place tofu leek and onion over it and serve.