One of the most common questions I get asked when coaching clients and when talking to people is how to cook up a fast fresh meal, especially during busy weeknights.
If you subscribe to my newsletter (I hope you do!), I included tips and tricks on how to prepare healthy food during the week. Based on the feedback there are many busy people out there after quick meals they can make for themselves or for their family.
For those of you who missed it, don’t worry! I will be writing a post on this shortly, covering lots of strategies I have personally tried and tested as well as picked up along the way from my gorgeous clients. In the meantime I cooked this simple, fast and completely delicious recipe this week and given the interest it received on my Instagram feed, I had to share it with you!
Tip: If you have a food processor you might want to save even more time by chopping the vegetables in your food processor. Thank you food processor!
2 tablespoons olive or coconut oil
1 block of organic tofu, diced
2 cloves of garlic, finely diced
3 green shallots, diced
1 large carrot, diced
1 large red capsicum, diced
1 large corn cob, cooked
1/2 cup edamame beans
1 cauliflower, floret removed
4 tablespoons tamari (or to taste)
Chilli flakes to taste (optional)
Salt and pepper to taste (optional)
1 tablespoon sesame oil
Start by heating 1 tablespoon of the oil in a large frying pan over medium heat. Gently cook the tofu until lightly golden. Remove from the frying pan and set aside.
Add the last tablespoon of oil to the frying pan along with the garlic and the shallots. Cook until fragrant and soft. Add in the carrot and the capsicum and cook for 5 minutes or until soft. Remove the corn kernels from the cob of corn and add to the frying pan, along with the edamame beans. Stir to combine.
Pulse the cauliflower in a food processor until it resembles ‘rice’. If you haven’t got a food processor you can grate the cauliflower using a box grater. Place the cauliflower into a nut milk bag or between a few sheets of paper towel and squeeze or press (if using the paper towel) to remove the excess liquid. When done add this to the frying pan and combine with the other vegetables.
Add the tamari, chilli, salt and pepper and combine. Stir in the cooked tofu. To finish add the sesame oil and combine. Serve.
+ 1 small head of broccoli, added with the carrot and capsicums
+ 1/2 cup of peas to replace the edamame beans
+ 2 tablespoons of soy sauce to replace the tamari