Curry Marinated Tofu Bowl

Happy Monday everyone! I have an awesome recipe for you guys that’s great for lunch, dinner, or meal prepping. It’s fresh, full of flavour, and so healthy and filling!

I haven’t had tofu in a while, but a few blocks have been in my freezer, waiting to be cooked up. I read an article recently that says frozen tofu is actually more easy to use and better to eat. The freezing expands the pores in the tofu because the water in it expands, which makes it more receptive to marinades. It’s also easier to press; you just have to give it a couple of presses with a plate to get the majority of the water out. Plus, freezing generally gives tofu a firmer texture. That’s great for what we’re doing with it today- pan searing!

I had my tofu already portioned out into three blocks which were about 85g each. Then I added them to a Ziploc bag with curry powder, coriander, garlic powder, and red pepper flakes, along with olive oil and lemon juice. The tofu is marinated for at least three hours, although you can go for six or eight if you have the time! After marination, I fried up my tofu “steaks” until they got a nice, crispy exterior. So tasty and a great source of plant based protein!

The other components of this bowl are just as flavourful. We have some couscous cooked in coconut milk, and a delicious olive, tomato, cucumber and avocado salad!! So, you’ve got your protein, your carbs, and your veggies. A perfectly balanced meal! Of course, I couldn’t resist throwing some hummus on top of there too😂 Definitely feel free to add some to your bowl as well, along with any other condiments you like:)

Enjoy this awesome bowl!

Curry Marinated Tofu Bowl

Serves: 3

Total Time: 195 minutes

Ingredients:

For the Marinated Tofu:

  • 3 85g blocks of firm or extra firm tofu, thawed from frozen (if using fresh, follow steps to properly press your tofu before hand, and disregard step 1).
  • Juice of 1/2 a lemon
  • 2 tbsp olive oil + 1 tbsp (for cooking)
  • 2 tsp curry powder
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 tsp red pepper flakes
  • Salt and pepper to taste

For the Couscous:

  • 1 400ml can of light coconut milk
  • 1 cup of golden couscous
  • Salt and pepper to taste

For the Salad:

  • 1 tomato, diced
  • 1/2 a cucumber, diced
  • 12 black olives, pitted and cut in halves
  • 1/2 a ripe avocado
  • Juice of 1/2 a lemon
  • Salt and pepper to taste

Directions:

  1. Place your blocks of tofu on a flat cutting board lined with paper towel. Use a plate or another cutting board to press down on the tofu and remove any excess water. Repeat a few times until most of the liquid has been pressed out.
  2. Add the tofu to a bag with the rest of the marinating ingredients (except the 1 tbsp of olive oil for frying). Mix everything together in the bag and make sure that the blocks are evenly coated in the marinade. Place the bag in the fridge and let the flavours soak into the tofu for at least 3 hours; go 6-8 if you can.
  3. While the tofu is marinating, bring the can of coconut milk to a boil in a small pot. Add in the couscous, remove from the heat, and stir. Cover the pot and let the couscous stand for 5 minutes, until the milk had been absorbed. Season to taste with salt and pepper, and set aside.
  4. In a medium sized bowl, mash the avocado and add in the rest of the salad ingredients. Mix to combine, then set aside.
  5. Once the tofu is done marinating, remove each block from the bag and cut it in half.
  6. Heat the remaining 1 tbsp of olive oil in a pan over medium heat. Add in the tofu “steaks” and cook until nice and browned, about 3-4 minutes. Flip over and cook on the other side for an additional 4 minutes. Then remove from the heat.
  7. To assemble each bowl, put some couscous on the bottom, followed by some salad, and then finish with two slices of tofu. Top with hummus or another condiment of choice:)

Hope this recipe brightens up your Monday! Have an awesome rest of your week, and I’ll see you on Wednesday with another great recipe:)

Yours Truly,

Olivia:)))

Fall Couscous with Butternut Squash

Here’s another fall recipe for you guys! I don’t work with squash very often, but we have a big bag of frozen squash chunks in our freezer and it’s fall so I figured it’s time to bring it out😂 Another ingredient that I haven’t used in a looooong while is couscous. I’ve been on the quinoa train, but couscous is actually really good! It’s basically just really small beads of pasta made from durum wheat, and it cooks super fast so it’s very convenient. Combining these two underrated ingredients with some other awesome stuff is going to give you the perfect fall side dish🙌🙌

We’re roasting up the butternut squash along with chickpeas and red onion, and everything is going to get SUPER caramelized and delicious. The couscous takes like 5 minutes, so it can be whipped up just as you’re taking the veg out of the oven. For some crunch (and extra autumn-y-ness) we’ve got pumpkin seeds! Then everything is tossed together with a tahini and apple cider vinegar dressing😍

I love how the couscous almost absorbs the dressing, so it’s just full of great flavour. And of course, roasted veg is my fave! Honestly, how else would you eat squash? Boiled? Just not as good. I hope you enjoy this awesome fall dish!

Fall Couscous with Butternut Squash

Serves: 4-6

Total Time: 45 minutes

Ingredients:

For the Couscous:

  • 3 cups frozen butternut squash chunks
  • 1 can of chickpeas, drained and rinsed
  • 1 small red onion, chopped
  • 2 tbsp olive oil
  • 1 cup couscous
  • 1 1/4 cup water
  • 2/3 cup roasted pumpkin seeds
  • Salt and pepper to taste

For the Dressing:

  • 1/4 cup tahini
  • 3 tbsp apple cider vunegar
  • 3 tbsp water
  • 1/4 tsp garlic powder
  • 1/4 tsp allspice
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the butternut squash, onion, and chickpeas in a large bowl with the olive oil and some salt and pepper. Dump the veg onto a parchment lined baking sheet, and roast for 30-35 minutes, until the squash is soft and caramelized and the chickpeas are crispy.
  3. Bring the water for the couscous to boil in a small pot. Add in the couscous, remove from the heat, and let it stand for 5 minutes until cooked.
  4. In a small bowl, mix together all of the dressing ingredients. Set aside.
  5. Toss together the couscous and roasted veggies in a large bowl. Add in the pumpkin seeds and dressing, and mix until everything is combined.
  6. Enjoy!!

Have a great Thanksgiving weekend everyone!!

Your Truly,

Olivia:))

Roasted Carrot and Onion Dip

Dips are where it’s at, you know? Whenever there’s hummus in the house I eat it all in about 5 seconds because I throw it on everything. But when I don’t have hummus OR chickpeas around, I still need my dip/spread fix! So I present to you, ROASTED CARROT AND ONION DIP.

Ok guys, this dip… where do I even start? First off, it’s incredibly easy to make. You just roast a bunch of delicious veg, including carrots and red onion (who would’ve guessed😂), then toss them into the blender with parsley, olive oil, and some water. So freaking simple and so freaking worth it. After you get past the gorgeous colour, you will notice that the flavour of this dip is insaaannneee. Like insane. Mainly because you will be roasting garlic alongside the carrots and onions, and have you ever tried roasted garlic?!?! I need to roast it more often cause it’s amazing. On top of that you have some lime juice, which is just the cherry on top. All of these sweet, smoky and sour flavours working together are just heaven for your tastebuds.

I’ve eaten this dip/spread in a salad, with some brown rice crackers, and with some snap peas, but there are a whole lot more ways that I’d like to enjoy it. It would be SO GOOD in a sandwich or wrap, with some toasty pita, or on your morning toast. Honestly, just slather this on anything and it will make it 10000 times better. That’s 4 zeros my friends👌

Hope you enjoy this recipe! Let me know how it turns out when you make it😊

Roasted Carrot and Onion Dip

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 5 small carrots, peeled and chopped into 1 inch pieces
  • 1 small red onion, sliced
  • 2 tbsp + 1/2 tsp + 1/4 cup olive oil
  • 1/2 cup packed parsley
  • 4 cloves or garlic, skins on
  • 3 tbsp water
  • Juice of 1/2 a lime
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. On a parchment lined baking sheet, toss the carrots and onions with the 2 tbsp olive oil and some salt and pepper.
  3. Place the garlic cloves on a small piece of aluminum foil (shiny side up) and add the 1/2 tsp of olive oil. Fold the foil around the cloves to make a little packet. Place on the baking sheet.
  4. Roast the carrots, onion and garlic in the oven for about 25-30 minutes, until soft and caramelized. Remove from the oven and let cool completely.
  5. Add the parsley, lime juice, water and 1/4 cup olive oil to a good blender. Remove the garlic cloves from the little packet and from their skins, and add them to the blender as well, along with the carrots and onions. Blend the mixture until fairly smooth; you should still be able to see the green flecks of parsley.
  6. Season with more salt and pepper if needed.
  7. Serve with crackers and veggies, or in bowls, sandwiches and wraps!

Definitely try this one out! See you Wednesday:))

Yours Truly,

Olivia:))

Lentil and Quinoa Salad

I haven’t had lentils in a looooooong time, mainly because I usually reach for chickpeas or other beans. Lentils take a little bit longer to cook, so that’s probably why. I guess I could buy the canned variety, but they’re just not the same. Yesterday I was kind of craving them, which is something I thought I’d never say. Honestly though, I wanted a good lentil salad where the lentils still had a bit of bite and there was a good freaking dressing! So I got in the kitchen because when I’m craving something, I get to work.

We didn’t have a lot of veg in our fridge, but we had everything you need for a good lentil salad. Quinoa, red onion, parsley, hummus, balsamic, olive oil, and of course, lentils. Yes, I included hummus in the dressing. Hummus makes EVERYTHING better, and in this case it adds flavour and some volume to the dressing. The parsley and red onion add some great colour to this salad. Oh, and I used red quinoa, which is fun! As far as I can tell it tastes the same as regular quinoa, it just has a nice colour. Try it out!

The lentils only took about 25 minutes to get tender. I took them off as soon as they were soft, because I didn’t want them to get too mushy. Then I mixed them up with the quinoa, parsley, onion, and that awesome hummus and balsamic dressing! So simple and so yum and so fresh. On the side of my salad I had some more hummus (duh) and sweet potato, which went really well. If you want your salad a bit heartier you could try tossing the sweet potato right in there.

Hope you enjoy this light salad that’s perfect for a quick lunch or side dish!!

Lentil and Quinoa Salad

Serves: 2 as a main, 4 as a side dish

Total Time: 40 minutes

Ingredients:

  • 1 cup cooked quinoa
  • 1/2 cup dry green lentils
  • 1/4 of a red onion, thinly sliced
  • 1/2 cup fresh parsley
  • 1 tbsp hummus
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

Directions:

  1. Give your lentils a little rinse, then toss them in a small pot with 2 cups of water. Bring to a boil, then turn the heat down a bit and let the lentils simmer for about 25-30 minutes, until they’re tender but still have some bite, and most of the water has been absorbed.
  2. In a small bowl, whisk together the hummus, olive oil, balsamic vinegar, and some salt and pepper.
  3. Toss together the quinoa, cooked lentils, parsley, and red onion with the dressing. Serve with more hummus, and some roasted sweet potatoes.
  4. Enjoy!

This is one of my favourite simple salads to make, and I’ll definitely be making it again sometime soon. See ya later!

Yours Truly,

Olivia:))

10 Bowl and Salad Recipes

Hey there! I am officially making today bowl and salad appreciation day. Salads are so underrated, and for good reason. If done wrong, they can be sad and flavourless. But if done right, they are the BEST THING EVER! Salads and bowls are so fresh and so quick and easy to make.

Over the years I’ve posted a lot of bowl and salad recipes, and these are my favourite ones. Each one is full of veggies, and sometimes grains and beans which makes them both light AND filling. And all of these salads have AWESOME dressings. I feel like the dressing really makes the salad. When there’s a good sauce it just brings everything to the next level.

Even if you don’t have all of the ingredients to make one of the recipes linked down below, you can still make a killer salad or bowl on your own. One of my favourite things to do for lunch is to throw a bunch of delicious things in a bowl and toss them with a yum dressing. Try combining a grain, like wild rice or quinoa, with some veggies, something crunchy like nuts or seeds, and some protein in the form of beans or meat. That’s a winning combo right there!

I hope you like all of the recipes down below! They will definitely convince you that salads are the best.

Thai Ribbon Salad

This salad is so fresh! It has spinach, peppers, any protein you’d like, and the secret weapon- delicious ribbons of zucchini, cucumber and carrot made with a veggie peeler! A peanut dressing tops it all off;))

Loaded Maple Balsamic Salad

This salad is FULL of veggies, with a male balsamic dressing that ROCKS. I love the corn, and the mashed avo is the cherry on top.

Orange Kale Salad

Kale and oranges? Whaaaaaat? But trust me, this combo is amazing! There’s just the right amount of sweetness, and the white beans add a little something extra. This is great as a side salad, or for a light lunch!

Chickpea, Quinoa, and Avocado Salad

This makes an awesome summer side salad! It uses avo as part of the dressing, making it creamy and full of freshness. The peppers give it some necessary crunch;))

Rainbow Bowls

This is one of my favourite bowls!! It has roasted sweet potatoes, peppers and mushrooms cooked with soy sauce, and tons of carrots, kale and avo. So yum!

Tuna and Avocado Poke Bowls

On of my more recent blog additions, this bowl features a delicious combo of tuna, avo and Asian flavours, along with HOMEMADE pickled veg and wild rice. I love this bowl so much!

Beet and Parsley Salad

This salad is SUPER light and fresh, and the beets give it a beautiful colour. It’s a great way to use up parsley, and is perfect for the summertime!

Asian Kale and Quinoa Salad

This salad has a TO DIE FOR peanut dressing, as well as purple cabbage, kale, carrots and cucumbers. It’s a great base for you to add protein to, and also a perfect side salad.

Corn and Bean Salad

I looooove a good bean salad! In this one, you’ve got chickpeas, black beans, corn, tomatoes, cucumber and parsley, all tossed in a perfectly garlicky Dijon dressing. Great for summer barbecues and for my lunch!;))

Greek Pasta Salad

This salad has it all! perfectly cooked pasta, olives, cucs, tomatoes, peppers, and roasted chickpeas. I’m dying to remake this one sometime soon!

Those are all of my fave bowls and salads! Be sure to try them out cause they’re awesome;))) See you tomorrow!!

Yours Truly,

Olivia