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Bowls filled with lemon-paprika tofu (RECIPE BELOW!), fried veggie spring rolls with a vinegar dipping sauce (it’s pink from the red onions), and turmeric rice! For the spring rolls they’re basically a mix of thinly sliced veggies that were sautéed before being wrapped in flour wrappers then fried until golden brown. ?
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Lemon-Paprika Tofu
1 block tofu (around 250g), drained well and sliced
1 tbsp oil
1 red onion, sliced
4 cloves garlic, minced
3 small bell peppers (makes around 1 cup)
1 cup sliced fresh mushrooms (or canned)
1 tsp salt, or to taste
1 tbsp liquid aminos/soy sauce (I used @7grainspantry’s skinny seasoning)
2 tbsp lemon juice
1/2 tsp cumin powder
2 tsps paprika powder
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1. Cook the tofu —you can bake them on some parchment paper at 350F for 25-30 minutes until golden brown or pan fry them with a little oil.
2. In a pan, heat the oil. Sauté the onions then add in the garlic and bell peppers. Sauté until tender.
3. Add in the tofu. Season with salt, paprika, cumin, and liquid aminos/soy sauce.
4. Add in the mushrooms and lemon juice.
5. Sauté until mushrooms are cooked and then turn off heat. Enjoy!
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