Turmeric tofu nourish bowl

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

To serve:Cooked quinoa, rice mix & steamed broccoliHeartbeet KrautSnow pea shoots with sesame seedsLime wedges