Thai Tofu

Sometimes I just don't feel like eating meat every day. Certainly after the holidays where I have been consuming way to animals proteins than necessary. That is why I like to have a set of veggie recipes which still provide me with enough proteins and nutrition. For example my Thai grilled tofu and scrumptious stir fry. Fast, fresh simple and satisfying. The meat is replaced by tofu and lupine. These ingredients are often easily skipped because many people don't exactly know how to cook with them. However they don't require much technique at all! Tofu is often considered very blend, that is why it is recommended to marinate the tofu and grill it for a short amount of time. This way the tofu will not only become more flavourful but by preparing it this way the tofu will become crunchy and crispy on the outside yet stay silk and moist on the centre. Simple use the green curry paste and rub it on the tofu a few hours in advance. Heat a grilling pan and sear on both sides for 2 minutes. Either slice into chunks or serve it as is. Now I like to serve it with a quick stir fry of green veggies, starch and a similar curry paste. Spinach and broccoli are both really healthy, especially of you don't eat a lot of meat. Both veggies contain a high amount of iron and B vitamins. Start by heating a wok pan over a high heat. Add the drained lupine, pumpkin and curry paste. Fry everything for 4 minutes before adding the roughly chopped veggies. Also add some extra seasoning if you like. I often give it some extra ginger, lime and a sprinkle of fresh herbs like basil or cilantro. Stir it for an additional 2 minutes and quickly serve. This meal is so fragrant you will automatically feel your tummy scream. Add the tofu on top and garnish with a final sprinkle of basil and some toasted sesame seeds. A nice comfort meal that will check all your new year's resolutions.

Ingredients: 100 grams of pumpkin, 100 grams of lupine, 100 grams of tofu, 100 grams of broccoli, 75 grams of spinach, 15 grams of fresh basil, 2 tablespoon of green curry paste, 1 teaspoon of fresh ginger, 1 teaspoon of lime juice.