South Pacific Tofu with Rooibos Sauce
From high in the wilderness of the Cedarberg Mountains of South Africa comes rooibos tea (pronounced roy-boss). The word “rooibos” is South African for “red bush” and the tiny red leaves pack a powerhouse of health benefits. They have been used traditionally by the local people to help regulate blood sugar levels, improve digestion, calm nerves and improve sleep, lower allergic symptoms, and improve skin conditions. Research at the Medical Research Council of South Africa is now revealing that rooibos tea is high in antioxidants and flavonoids, both of which have been repeatedly shown to prevent heart disease and stroke, reduce the risk of cancer, and slow the aging process.
Marinade:
1/4 cup (60 mL) lime juice
1/3 cup (75 mL) light coconut milk
1 Tbsp (15 mL) rooibos tea
2 tsp (10 mL) tamari soy sauce
1 tsp (5 mL) fresh ginger, minced
1 clove garlic, minced
2 tsp (10 mL) red Serrano chilies, seeded and minced
1 Tbsp (15 mL) brown sugar
South Pacific Tofu:
1 16-oz (454-g) package of extra-firm tofu
1 Tbsp (15 mL) extra virgin olive oil
1/2 cup (125 mL) tomato, seeded and diced
4 cups (1 L) baby spinach
1 tsp (5 mL) sea salt, or to taste
Fresh basil
In a large bowl combine lime juice, coconut milk, rooibos tea, soy sauce, ginger, garlic, chilies, and brown sugar. Add tofu and toss well to coat. Marinate 15 minutes in the refrigerator, stirring occasionally. Drain and reserve the marinade.
In a large fry pan, heat olive oil over medium-high heat. Add drained tofu, cover, and fry lightly until cooked, about 10 minutes or until tofu is light golden in colour. Remove tofu from pan. Add tomato and spinach to pan. Stir and cook one minute, until spinach has wilted and turned bright green. Add reserved marinade and simmer three minutes. Return tofu to pan, stir well, and heat through, about two or three minutes. Add salt to taste. Garnish with fresh basil and serve immediately. Serves 4.
source: "Longevi-tea", alive #271, May 2005
South Pacific Tofu with Rooibos Sauce
Directions
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
READ THIS NEXT
SEE MORE »
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
Chickpea Salad with Nigella Roasted Sweet Potato and Grated Carrots
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.