I’d like to start this post wishing you all a very happy new year. Mmm, yes I’m aware it’s almost February but happy 2015 to you guys anyway! Thank you all for the sweet comments and wishes you’ve been leaving on my posts. As you know, university is being quite challenging for me at the moment and I’m finding myself with no time to get back to you and reading your blogs. But I wanted to say that I read every single one of them and that they filled my heart with you and made me incredible grateful that I have such readers and friends. Thank you all. With all my heart. No words cannot describe how happy it makes me to run this blog and have you all here reading, sharing and commenting. Now, let’s move onto the post!
It certainly isn’t one of those foods that you either love or hate. More like one that you hate or tolerate.
I was never one to get super excited about the thought of having tofu for lunch. Bland, flavourless cubes floating in that slimy liquid which lord knows what it is? (THAT LIQUID THOUGH) Not in my lunch plate, thankyouverymuch.
And then I discovered this cooking method, recipe, miracle or whatever you want to call it. I don’t have a clue on how it happened but I do know that tofu has been in like 99% of my lunches for the past few months and it’s all a love it or LOVE it kind of situation.
Sorry not sorry.
4 Ingredients. 5 minutes of hands-on time and NO DRAINING OR DEALING WITH THAT ABSOLUTELY NASTY LIQUID.
Results? Absolute sweet, spicy, crispy on the outside, tender on the center perfection. This thing is just as addictive as crack, only in healthy, legal form.
I’d have no complain to have a bowl of just tofu cubes for lunch, but the adult in me says I need to get my greens and healthy carbs on or whatsoever.
FYI the adult in me was also telling me not to purchase that Peppa Pig perfume today, but guess what, adult in me: sometimes you win and sometimes you lose.
FYI #2: the perfume smells reeeeeaaaally nice. I’d suggest you fight your inner grumpy adults and go get some pronto.
I’m not one to listen to my inner adult (especially when she suggests to do the dishes instead of napping or wants me to go do the groceries instead of having avocado toasts for the 3821739th time this month), but you have to recognise she’s absolutely in the right when she tells you to have an abundance bowl for lunch. Especially if it’s packed with healthy superfoods which make you feel awesome!
(And therefore do better in your exams and workouts. Mmm, adult me is a clever one. If only drunk me could learn from her that would be greeeeeat)
If you follow me on Instagram, you’ll know that abundance bowls make up the majority of my feed. Obsessed?
Maybe. Absolutely yes. But I tell you there’s no better way to have a nutritious, exciting, cheap (gotta use all the leftovers!) and delicious lunch everyday!
My general rule of thumb is choosing at least one source of protein (ahem CRACK TOFU ahem), such as (this) tofu, tempeh, seitan, poached eggs, chickpeas or beans; a couple of sources of healthy, complex carbs (think rye bread, white and sweet potatoes, brown rice, wholewheat pasta, soba noodles, more chickpeas or beans, quinoa… the possibilities are endless); healthy fats like avocado, olive oil, nuts, seeds and the like; and as much vegetables and fruit as you can fit into your bowl. Choose nutrient-dense, antioxidant-rich one such as broccoli, blueberries, pomegranate gems, leafy greens, red bell peppers, asparagus, apples… or WHATEVER FLOATS YOUR BOAT! GO CRAZY! CATCH ‘EM ALL!! (the veggies, not the pokemon)
I went for zucchini coins, steamed broccoli, sweet potato fries, leafy greens, pomegranate gems, goji berries, cashews and brown rice for this one. Oh, and crack tofu, you definitely need the crack tofu.
All drizzled with tons of sriracha.
Adult me thought it was a brilliant decision.
Turns out adult me is becoming drunk me.
My mouth is still on fire.
Questionable life choices involving half a bottle of sriracha and half an hour spent crying over a burning mouth or not, this was quite a memorable abundance bowl after all. Yummy, quick to make and super healthy! Just the way adult me wants me to roll.
And I know them all adult me, drunk me and the 3-year-old in me would want you to give these a go, so get in the kitchen now!
By the way, nothing makes me happier than seeing you guys enjoy my recipes. If you’ve made something from my blog and want me to see it, tag #honeyandfigskitchen on Instagram and I will share it on my page. If you aren’t on Instagram but still want me to see it, you can drop me an email!
Thank you! I really love seeing your versions!
- 350 grams firm tofu
- 80 grams low-sodium soy sauce
- 15 grams sriracha
- 40 grams maple syrup
- Mix soy sauce, maple syrup and sriracha in an airtight container or tupperware.
- Cut tofu into desired shape. You don't need to drain it!
- Mix tofu with the marinade.
- Chill on the fridge for at least 5-6 hours (overnight is best!)
- Heat some oil in a pan and stir fry until tofu looks crispy and golden.
- Eat it on its own or add it to abundance bowls, salads, stir-fries, sandwiches, etc.
- Plain firm tofu tastes much better than smoked here, in my opinion.
- If you don't have maple syrup on hand, you may use agave syrup, rice syrup or honey (not vegan)... any liquid sweeteneer of your choice, actually. Just make sure you like its flavour!
- -Sauteed zucchini
- -Steamed broccoli
- -Baked sweet potato fries (made with salt, tex mex spice and a drizzle of olive oil)
- -Leafy greens
- -Goji Berries
- -Tahini and lemon juic to dress the salad.
That’s it for today! I’m so happy to announce that I will be done with my finals in a week, which means I’ll be back blogging and reading your blogs (which I’ve missed dearly!).
If you guys want to know more about what I’ve been doing, I’d say you follow me on Instagram (@honeyandfigsblog) as it’s easier for me to use these busy days, since it’s on my phone and everything! Link’s on sidebar!
Have a wonderful day, my friends!