Friday, January 30, 2015


  This dish is so simple, yet tasty and satisfying. It´s a genuine grab-what-you-have-in-the-fridge meal I conjured up. Healthy, lean, and provides lots of good carbs and protein, so you can eat as much as you like without getting fat. Is that perfect or what?  =)

Brown rice, skillet-fried tofu, and chunky vegetable-tomato sauce topped with yeast flakes.
  The recipe (serves 2 generously):

1 cup brown rice
1 3/4 cups water
+ Rinse the rice first with cold water, then with hot, to remove excess starch. Place in a pot with the water and cook until the water is absorbed. Place a kitchen towel between the lid and the pot, and let sit for at least 15 min before giving it a fluff with a fork (a neat trick I learned from "It´s All Good").

Tomato sauce:
2 carrots, finely chopped
1 stalk celery, finely sliced
1 red bell pepper, finely chopped
1 Tbsp olive oil
1 cup (2,5dl) of canned crushed tomatoes
1 tsp honey
cayenne pepper
ground dried paprika
sea salt
2 Tbsp corn flour+some water
+ Sauté the carrots, celery, and bell pepper in olive oil until the veggies soften a bit. Add the rest of the ingredients and let simmer until the vegetables are al dente.
  (In place of the specific veggies listed above you can use pretty much any you happen to have, but hold on to the tomato part.)

7 oz. (200g) firm tofu
1 Tbsp olive oil
soy sauce
+ Slice the tofu and fry in skillet in olive oil until crispy and golden. Season to your liking with soy and herbal salt.

  Arrange on a plate and sprinkle with dried yeast flakes to give a cheesy flavor.

  I made this for lunch, but also ate it for dinner, and the rest for breakfast the next morning. =) Really good stuff!

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