ALL · Healthy Eating Ideas · lunch/ light bites · superfoods

Tofu with Rice and Roasted Balsamic Beets

IMG_20160502_134745

Oh yummy! A Combination I wasn’t sure would work but it absolutely did. Love experimenting! I marinated the Tofu first to give an light spice.

Serves 2

160g Tofu (Marinated)

1 Rainbow Beetroot (I used the white Albina Verduna)

beet

1 Rainbow Carrot (I used the purple one)

Small handful of gardens peas

Small handful of sweetcorn

60g of Camargue Red Rice

2 tbsps Olive oil

1 tbsp Balsamic Vinegar

For the marinade:

Salt

1 tsp Dried Coriander

1 tsp Paprika

1/2 tsp Ginger

1/2 tsp Turmeric

1/s tsp red chilli flakes

1/2 tsp onion granules

1/2 tsp garlic granules

Squeeze lemon juice

Water

 

  1. Cook Rice as per packet instructions, 5 mins before ready add in the peas and sweetcorn to warm through.
  2. Pre-heat oven to 210 deg. Chopped carrot and beetroot into fine slices (or you can spiralize them) and coat with Olive oil and Balsamic vinegar. Roast in oven for about 15 mins.
  3. Mix all the marinade ingredients together with olive oil and water, coat the tofu and let it soak the spices for a few mins.
  4. Combine the rice mix, roasted veg mix and tofu together and serve. Yummy! Serve with a lovely crisp glass of Chardonnay or Pinot Grigio!

20160502_132521     20160502_132453

Advertisements

4 thoughts on “Tofu with Rice and Roasted Balsamic Beets

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s