Turmeric, purple potatoes, broccoli, dill are all highly rich in antioxidants, vitamins and minerals foods. This vegan meal is also very high in protein form tofu. And not only it will satisfy you with delicious taste, but this meal also protects your body against free radicals that might cause cancer!
Minutes to Prepare: 15
Minutes to Cook: 30
Number of Servings: 2
Ingredients
- Tofu, extra firm, 1 block, cut in 1″ cubes
- Baby Medley Potatoes-(purple, red) ~10 potatoes
- Broccoli, fresh, 2 cups
- Olive Oil, 2 tsps
- Toasted Sesame Oil, 2 tsp
- Bragg All Natural Liquid Amino, Soy sauce, 4 tsp
- White Rice Vinegar, 4 tbsp
- Chilli powder (1 tsp),
- Turmeric (1 tsp),
- Garlic powder,
- Fresh dill, 1/2 cup chopped
- Fresh squeezed lime juice, 1 tbsp
- Fresh Squeezed lemon juice, 1 tbsp
- Black pepper, salt to taste
Directions
- Preheat the oven to 350F
- Boil water in a pot and cook Medley potatoes in it until ready (~15-20 minutes);
- In a bowl, mix Braggs or other low sodium soy sauce, sesame oil, rice vinegar, chili powder, garlic powder, turmeric. Add tofu to it, coat in sauce. (if you have time, you can marinate tofu in the mixture for 30 min prior);
- Place tofu on a pan, covered with aluminum foil, and put in an oven to cook for 20 min;
- Meanwhile, boil water in a pot (2″ high), add salt, then chopped broccoli, cook for 5 min.
- Take out broccoli, season with black pepper and lime juice to preserve the bright green color.
- When potatoes are ready, remove water, add olive oil, fresh dill, lemon juice, pepper to taste and turmeric (optional)
- Split everything in 2 portions and serve.
Tips
Poke potato with fork to see whether it’s ready, medley potatoes are usually get ready on less time than regular potatoes. When you add olive oil, lemon juice and dill to potatoes, let them sit covered for about 10 minutes before serving. Enjoy!!!
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