This recipe is super easy thanks to Trader Joe’s bagged salad mix and precooked brown rice. It makes enough for lunches all week with a bit leftover for a quick dinner.
3 bags of Trader Joe’s Cruciferous Crunch salad mix
8 ounces (or more if you like) chopped green onions
2 tbsp of minced garlic
1-2 blocks of extra firm tofu (cut into cubes)
5 cups cooked brown rice
low sodium gluten-free soy sauce- or teriyaki sauce if you like
chili paste (if you like some spice)
I precook my tofu in my air fryer. Sprinkle with nutritional yeast and salt/pepper and stir to coat. Cook at 375 for 10-15 minutes shaking the pan every 5 minutes. You can cook in your skillet if you prefer just use a little bit of oil in the pan.
In an electric skillet add a couple of tsps of olive oil or coconut oil. Add in all the veggies and let it cook down a bit and then add in the tofu (or lean protein of your choice). Stir to incorporate the tofu.
Take 1/4 cup of soy sauce (or teriyaki sauce) and add a tsp or 2 of the chili paste (optional) and pour over veggie tofu mixture. Stir to make sure the sauce is incorporated.
Set up 5 lunch containers. Add in 1 cup of brown rice of each and top with 2 cups of veggie/tofu mixture. Top with a lid and put them in the refrigerator. The leftovers could be added to some veggie broth for a quick soup or tossed with some rice noodles.
You are now all set for the week! Add in a side of raw veggies and hummus and you are good to go!
Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra’s services please visit her Facebook page