Sentences with phrase «over the tofu slices»

Use a baking dish or a large plate to pour the marinade over the tofu slices, then turn them over to coat both sides.

Not exact matches

Sprinkle over rocket, then lay down the tofu slices.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Place the tomato slices over top and then place under the broiler for about 2 - 5 minutes until the tofu turns a light golden brown.

Arrange the tofu slices in a single layer in a shallow container and pour enough marinade over them to cover.

Squeeze the lemon juice over the slices of avocado, then lay the slices of avocado over the hot toast topped with Tofu Spread.

Mix together the miso paste, soy sauce, nutritional yeast, lemon juice and turmeric in the marinating dish, then slice the tofu length ways, prick the surface with a fork and place in the dish to marinate for up to a day before making the curry, turn over half way through the marinating time.

Heat the oil in a skillet (preferably non-stick), and cook the tofu slices over a medium - low flame until golden brown and crispy on one side.

Pour the mixture over the tofu and flip each slice to evenly coat all sides.

Stack tofu slices on serving plate and spoon sauce over.

Grab a tortilla and place 2 or 3 plantain slices in a row just off center, then spoon about 2 tablespoons of the tofu in a strip over the plantain slices.

12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles

Serve tofu over cauliflower rice, with avocado slices, chips, and (if you're not vegan) Cotija cheese.

TUESDAY Breakfast: PureFit protein bar Lunch: Curried lentil stew (above, adapted from Vegan Yum Yum) Dinner: Ricki «s tofu mole (below) over a mixture of cooked brown rice andcauliflower «rice» (RAW) Snacks: Dried apple slices (RAW); mixed berries with coconut yogurt (RAW); small RAW Meal shake

Spoon and spread sauce over both sides of tofu slices.