Marinated Tofu, Spinach, Broccoli

I added a marinade inspired by chef René Ortiz to this tofu combo!

Nutritional info of one portion (not including marinade)…

Energy (Kcal) Carb. Protein Fat
281kcal 32.3g 19.9g 8g

Approx. cost per portion: €1.88

Ingredients 1 portion 8 portions
Broccoli 110g 880g
Rice, brown wholegrain (exchange for quinoa* if you’d like) 100g 800g (320g dry)
Spinach 100g 800g
Tofu, regular 125g 1000g
Balsamic vinegar 30ml 240ml
Soy sauce 30ml 240ml
Ginger 2″ piece 2 x 4″ pieces
Garlic 1/2 clove 4 cloves

Method:

Put balsamic vinegar and soy sauce together in a big bowl. Chop the tofu up into whatever size you want. Add tofu to bowl of balsamic vinegar and soy sauce. Leave it there to marinate for at least 1 hour.

Start the brown rice cooking; get it to the simmer stage.

Start the spinach and broccoli cooking, however you wish; I steam them.

Mince garlic; grate ginger.

When tofu has been marinated: heat oil in a non-stick frying pan or pot Add ginger and garlic and stirfry them until beginning to brown.

Drain tofu, reserving marinade.

Add tofu to frying-pan and cook for around 5–7 minutes.

Add the reserved marinade to the frying pan.

Hopefully your rice, spinach, and broccoli are cooked now; add them to the frying pan.

Let simmer until marinade is reduced.

*267g dry quinoa yields 800g cooked. Nutritional info of 1 portion with quinoa:

Energy (Kcal) Carb. Protein Fat
256kcal 23.1g 21g 8.8g