Turmeric tofu nourish bowl
Nourishing bowls are the best way to get your nutrients any time of the year. This amazing Bali-inspired turmeric tofu bowl by the Crazy Cucumber will feed your body and fill the soul.
For best result drain the tofu for at least a half hour. Drained tofu absorbs more sauce and will have a richer taste. Place the block of tofu in a colander on a few layers of paper towel use a colander with a flat bottom. Place a small flat plate and something heavy on top of the tofu. Place the colander over a bowl or pot to capture any liquid.
Place ginger, garlic, chilli, lemongrass, salt and spices in a food processor or blender. Blend ingredients to a smooth paste. Add some coconut milk if the mix is too dry.
Cut the tofu into 2-3 cm chunks. In a shallow dish, combine warm coconut milk with curry paste and kaffir lime leaves, mix well. Add tofu and ensure that it`s evenly coated. Marinate tofu at least a few hours or overnight.
Heat 1 teaspoon of coconut oil in a large skillet over medium-high heat. Remove tofu from marinade and cook until the liquid has evaporated, turning occasionally to golden-brown all sides. Remove from heat and set aside.
For avocado sauce. Combine all ingredients in the blender and mix well until smooth. If the mixture is too thick, slowly add some water or lime juice until it reaches the preferred taste and consistency.
To serve, place quinoa and rice mix in the middle of the bowl, then add turmeric tofu, steamed broccoli and beetroot sauerkraut. Drizzle the bowl with avocado sauce and sprinkle with sesame seeds. Garnish with snow pea shoots. Mix it all up and dig in.
Cooked quinoa, rice mix & steamed broccoli
Snow pea shoots with sesame seeds
250g firm tofu, drained
1 cup warm coconut milk
1 teaspoon turmeric powder
1 teaspoon coriander powder
2 lemongrass stalks, white part only
2 kaffir lime leaves, finely chopped
2 garlic cloves
3 cm piece of ginger
Red chilli - optional
pinch of cayenne pepper
coconut oil for frying
For the avocado sauce:
2 ripe avocado
1 teaspoon lime juice
1/2 cup chopped coriander leaves
pinch of cayenne pepper powder
1 tablespoon extra virgin olive oil