[ad_1]
This was one of the last meals I had before leaving for Europe! They’re bowls filled lemon-paprika tofu with fried vegetable spring rolls and turmeric rice! I also had the spring rolls with some vinegar with red onions (hence the pink color). ?will share the tofu recipe again below in case you missed it out the first time! And for the spring rolls they’re basically just a mix of thinly sliced veggies that were sautéed before being wrapped in flour wrappers then quickly fried until golden brown. ?
__
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 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
__
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!
__
.
.
.
.
.
.
.
.
.
#dailyfoodfeed #compassionateliving #manilavegans #yummyph #veganfoodie #feedyoursoull #plantpower #veganph #foodgawker #plantbased #whatveganseat #yahoofood #instavegan #veganrecipes #veganism #vegankitchen #tofu #foodblogfeed #gloobyfood #inspiremyinstagram #heresmyfood #plantbased #govegan #cleaneats #foodies #eattheworld #veganfoodshare
[ad_2]
Source
