This recipe, like many of my other recipes, began as a happy accident.
Our fridge was looking bare one evening. With only a handful of mushrooms, a bunch of broccolini and some spring onions to speak of there was no other option but to turn the bare fridge contents into a meal. This is not a rare occurrence for us, neither of us are small eaters and neither of us love shopping!
So, as usual, challenge accepted.
With the addition of some other staples I had on hand, all was thrown into a wok and the result? yum!
Frase said… ‘ is this in the book? It should be a recipe……’
So, I re-created it a few more times just to be absolutely sure. It is now on high rotation in our house. I love it for its simplicity and how satisfying it is, not to mention nourishing!
I love how there is barely any pre-preparation. You can decide you are going to make it and have it all ready to eat in a mere 30 minutes. Now that is convenience.
I think it achieves a happy medium between a meal you have slaved over that is as wholesome as can be and a meal that you can whip up from scratch yet it is ready in a flash.
I hope you love it too!
Serves 2 – 4
Prep time: 10 minutes
Cook time: 20 minutes
1 cup brown rice
250g firm tofu, sliced
1 tablespoon hulled tahini
1 tablespoon fresh miso (I use this brand)
3 tablespoons coconut aminos
2 teaspoons garlic powder
300g button mushrooms, sliced
200g broccolini, chopped
1 cup (80g) spring onions, sliced
1/2 avocado, sliced
2 tablespoons sauerkraut
1 lime, sliced
Combine the brown rice and 2 1/2 cups water in a small saucepan. Place the lid on and cook over medium heat until brought to the boil, remove the lid and simmer until all water is absorbed.
Heat a large saucepan or wok over medium heat. Add the sliced tofu, tahini, miso, coconut aminos and garlic powder and stir well. Add the mushrooms and cook, while stirring for another 10 minutes or until the tofu begins to brown. Add the chopped broccolini and spring onions and cook for a further 5 – 10 minutes.
Remove from the heat, divide rice and stirfry between two bowls.
Top with sliced avocado, sauerkraut and a few squeezes of fresh lime.