Teriyake Summer Bowl

Print this recipe!

Preparation time: 15min

Cooking time: 15min

SF, DF, GF, VG

This is the most delicious combination ever and was so quick to put together from start to finish.  I whipped this up in the middle of a really busy work day, it was so simple and easy and in the end I had a beautiful balanced nourishing meal full of bright colours and so many different delicious flavours.

I grew up eating Teriyake on everything, although back then it was mostly on some kind of meat and full of sugar.  So it is such a joy for me today to still be able to enjoy this delicious sweet salty marinade without the after effects I get from eating meat and sugar.

Let’s cook!

INGREDIENTS
(Serves 4)

Teriyake Tofu

  • 1 x 200g Block of Medium/Firm Tofu
  • 2 Cloves Garlic (Chopped really finely)
  • 60ml Shoyu (Tamari if you are GF)
  • 60ml Rice Syrup or Maple Syrup
  • 60ml Water

Corn on the Cob

  • 2 Corn Cobs
  • Tabasco Sauce or Chilli Sauce
  • Toasted Sesame Oil

Greens

  • 200g Kale
  • 350g Broccoli Florets
  • Lemon Juice
  • Olive Oil
  • Sea Salt

Pickled Butternut Squash & Carrot Salad

  • 1/4 Butternut Squash (approx. 400g)
  • 2 Medium Carrots (approx. 100g)
  • 40g Hazelnuts
  • 40g Raisin (Soaked in boiling water for at least 5-7min)
  • Sea Salt
  • Apple Cider Vinegar or Brown Rice Vinegar

Method:

– Pre-heat the oven to 180degrees C and boil the kettle. Add boiling water to a large cooking pot and add the corn on the cob with a pinch of sea salt. Cook for 10min
– Cut the tofu into slices or fingers and add it to a mixing bowl. Mix up all the marinade ingredients in a separate bowl or jug and add it to the tofu. Leave it to marinade
– Cut up your broccoli into florets and start grating the carrots and butternut squash. Put your raisins on to soak with water from the kettle.
– Put the tofu in the oven for 10min
– Add the broccoli to the boiling water with the corn and cook for 7min
– Add the grated squash and carrots to a bowl, add a pinch of sea salt and massage for a few minutes. Put something heavy on top of the vegetables so it pushes it down and leave for 5min
– Strip the Kale, add to a bowl with a squeeze of lemon juice, a pinch of sea salt and a tsp of olive oil and massage for a few minutes until soft and flexible. All the fibrous feeling of it should be gone. Then leave aside
– Take the Corn and Broccoli out of the water and drain
– After 10min take the tofu out of the oven and drain off most of the marinade into a separate bowl. Put it back in for another 5min
– Take the squash and carrot salad and add the Raisins, Hazelnuts and 3-4 tbls of Apple Cider Vinegar. This is now ready
– Take the corn and broccoli, drizzle toasted sesame oil over both, some chilli sauce or tabasco and a sprinkle of sesame seeds
– Take the tofu out of the oven. And start to serve up the meal. Put all together in a bowl and then drizzle some marinade over the tofu

Voila! You’re done. Enjoy xxx

 

Post a Comment

Thank you for stopping by

Be the first to receive recipes, articles and posts by signing up here.

PLUS an amazing free download of my essential tools for Empowered Balanced Living.

Subscribe!