DAY 2: Sesame Baked Tofu, Brown Rice, Steamed Broccoli & Minted Peas

Sesame Baked Tofu

  • ¼ cup sesame seeds

  • 12 oz extra-firm Silken tofu

  • 1 Tbsp minced fresh ginger

  • 1 tsp olive oil

  • 2 cloves garlic, minced

  • ¼ cup tamari, divided

  • 2 Tbsp apple cider vinegar

  • ½ tsp honey

Instructions

Preheat oven to 350°. Cut tofu in thirds the long way, to make three slices the size of the cake of tofu but 1/3 the thickness. Cut each slice into 4 triangles. Sprinkle each side with 2 Tbsp tamari. Sprinkle sesame seeds on top. Place slices on a cookie sheet and bake 20 minutes. Turn oven to broil and broil slices 8” from broiler until seeds are lightly browned. Sauté ginger and garlic gently in oil until fragrant, 1-2 minutes. Add tamari, vinegar and honey and bring to boil. Cook until slightly reduced, 2-3 minutes. Serve tofu over rice, drizzled with ginger sauce.

Brown Rice

  • 1 cup brown rice

  • 2 ½ cups water

  • ½ tsp sea salt

Instructions

Place all ingredients in a saucepan or rice cooker. Cover and simmer 25-35 minutes, or until water is absorbed and rice is tender.

Steamed Broccoli

  • 1 stalk broccoli

  • ¼ tsp sea salt

Instructions

Cut flowerets off head of broccoli. Remove 1-2” from end of stem; peel remaining stem and chop peeled stem into ½” slices. Place broccoli and salt in a saucepan with approximately ½ cup water. Cover, bring to a boil and cook until broccoli reaches your desired finished (usually 5-8 minutes).

Minted Peas

  • 1 onion, cut into ½” wedges

  • ½ of a red bell pepper, chopped

  • 1 Tbsp olive oil

  • 10 oz. frozen peas

  • 2 Tbsp fresh or 2 tsp dried mint

  • salt, to taste

Instructions

In a large skillet, sauté onions and red pepper in oil until onions begin to soften. Add peas. Cook, uncovered, stirring occasionally, for 5 minutes or until heated through. Stir in mint and cook 1 minute more.