Welcome to one of those meals where your body is almost singing as you eat. I rate these types of meals quite high on my delicious scale! This dish is based on a recipe in the Veganomicon book – the book that basically taught me how to ‘tofu’ and like it. I will also now show you, reader, how to tofu.
As a self-criticism here; this meal needed some sort of sauce to tie it all together. The lack of sauce stopped it from being a 10/10 for me. Maybe even guac or hummus. The elements that make this great include the bangin’ tofu, the uncomfortably meaty freekah and the sweetly crunchy sprouts. Today’s sprouts are buckwheat, peas and beans. You could easily substitute rice in place of freekah, as I just used what I had on hand.
½ cup stock
1 TB rice wine vinegar
2 TB soy sauce
1 tsp curry powder
½ tsp cumin powder
Seeds & Grains
1 cup cooked Freekah
1 cup sprouts
¼ tsp turmeric
¼ tsp cumin powder
Pinch chilli powder
1 carrot, grated
1 TB fresh coriander, chopped
In a small bowl/container, stir together all of the ingredients listed for the sauce. Set aside.
How to tofu:
1. Slice, about 1cm thick
2. Dredge in a little oil, and then
a. Bake for 15 minutes at 180°C or
b. Heat on a frying pan for 10 minutes
3. Flip the tofu and repeat cooking time. Don’t burn it though, just browning.
4. Brush the sauce onto the tofu
a. Bake for another 15 minutes or
b. Flip onto the newly brushed side, then brush, flip and cook that side, too.
The grain mixture simple involves you combining it all, seasoning well and then serving. Magic.