I’m just going to start off by being honest with you all…I think I should just become a chef already.I know that sounds extremely cocky, a bit too confident, and somewhat swollen-headed, but after you finish reading this post I am sure you will agree One word describes the recipe I am going to share with you. One word Alright, moving on…
As you may have noticed if you have been following my blog for a while now, I rarely have tofu. However, the last time I went grocery shopping, I had the sudden urge to grab some tofu and create a new recipe
Now I don’t think any of you will be surprised to find out that the story behind this recipe all begins with a little trip to DAVIDsTEA
The other day when I was at the mall (I forget which day, I have been there so many times in the past week – oh my) I stopped at DAVIDsTEA to try out some of their new flavours. Recently, DAVIDsTEA has come out with a collection of “spice” themed teas. The teas range from flavours of fennel to ginger and curry to turmeric. I had tried the fennel and ginger flavours already on previous mall trips, but I thought I’d give curry a go this time. It sounds a bit strange, curry tea, but I thought I’d give it a chance I have yet to find a DAVIDsTEA that I do not approve of! Although I couldn’t see myself sipping at the curry tea (which is called New Delhi Delight) throughout the day, I did enjoy the sample I had Again, another tea of David’s that I approve of (Why am I not surprised?)
As per usual, I got to talking with the girl who worked there and found out that she uses this tea to marinade meats in.
This kind of made me a wee little upset seeing as how I thought I was the clever one cooking my chicken with tea, but whatever I got over it Seeing as how I already knew that I enjoyed cooking with tea, I made a purchase. I bought the curry tea from DAVIDsTEA.
And that’s where the story ends and the recipe begins…Baked Curried Tofu over Quinoa and Steamed Kale
Extra firm tofu (serving size depends on how much you want for your meal)
2 tsp New Delhi Delight tea*
2 cups water
2 cups kale
Cooked quinoa (serving size depends on how much you want for your meal)
*You do not need to use tea for this recipe. You can simply boil coriander seeds, fennel seeds, and cumin seeds in water as those are the exact ingredients in the New Delhi Delight tea.
Begin by steeping your tea (or spices)
I let my tea get to room temperature before submerging my tofu and beginning the marinating process
I can’t say I am experienced with marinating tofu, but I let it marinade overnight
After the tofu has mingled with the marinade, heat your oven to 375 degrees F. Bake tofu for 30 minutes flipping over once. For the last two minutes I broiled the tofu.
Meanwhile, steam your kale and heat the cooked quinoa. Once the kale and quinoa are prepared, arrange on plate.
Instead of having dry kale and quinoa under the tofu, I thought I’d get a little saucy
So, I made an almond sauce and drizzled it all over the kale and quinoa
Makes 2 servings
1/4 cup almond meal
2 tsp soya sauce (I use low sodium)
3 TBSP nutritional yeast
1 small clove of roasted garlic
splash of water
5 8 grinds of pepper
Mix all ingredients together to form sauce. Add more or less water depending on your preferred consistency. Once all of the ingredients were blended, I heated the sauce and poured half of it over the kale and quinoa.
After 30 minutes of baking your tofu it will be done and you can finally enjoy this impressive meal (that is totally restaurant worthy!)
The sauce was amazing
All of the flavours complimented each other perfectly
Just a normal Sunday lunch for Meg
Do you ever dream of becoming a chef?
What is your favourite way to prepare tofu?
Since my “cooking with tea” post, has anyone tried cooking with tea!?
See you all tomorrow with yet another recipe But, before I go – I must thank all of you for the incredible amount of support and love you give me after each and every post I write Thank you! All of the loving comments that came to me yesterday was amazing Thank you I greatly appreciate the friendships I have made with each of you xo