If you’re a lover of coriander, then you’ll love this easy dish!
75g Natural Greek-Style Raglan Coconut Yoghurt
½ a lemon – juice & zest
¼ cup approx of coriander (leaves & stems)
Salt & pepper to taste
300g firm tofu
1 cup cooked brown sushi rice
1 small head of broccoli – cut into small florets
¼ cup desiccated coconut
¼ purple cabbage – thinly sliced
1-2 tbsp tamari sauce (or soy)
Start by cooking the sushi rice as per packet instructions. Half a cup of raw rice will yield approximately one cup cooked.
Preheat your oven to 180ºC. Chop the tofu into cubes, placing them on a lined baking tray. Drizzle generously with the tamari/soy sauce, then pop into the oven to bake for about 20 minutes or until golden and slightly crispy on the edges.
Meanwhile using a stick blender (or whichever blender/mixer you have on hand) blitz all the dressing ingredients together and set aside.
Pan fry your broccoli florets over a medium high heat with 1-2 tsp of olive oil, adding in a few dashes of tamari as they cook. Once browned and cooked to your liking remove them from the pan. But do NOT wash the pan.
Place the unwashed pan back over a medium low heat. Add in the shredded coconut (ensuring any liquid has evaporated before doing so) and toast for 1-2 minutes until golden, stirring often.
Place the thinly sliced purple cabbage into bowls, along with the cooked tofu, broccoli and sushi rice. Pour over the coconut coriander dressing and finally the toasted coconut.
Serves 2. Enjoy!
A special thanks to Isabella Murrell at Grounded Kitchen for this delicious lunch/dinner recipe!