Seared Sesame Crusted Tofu Bowl

Hey hey! Lots of veggies and protein rich meals happening this week! It’s been 10+ days post surgery. Im getting back to my normal self and have more strength to do some light work. Per my doctors advice I have been focusing on my diet, eating high fiber veggies, fruits, protein rich foods and proper hydration for healing and recovery. I noticed it has helped my recovery big time.

This recipe is a spin on the tuna version I made earlier this year. This is a vegetarian/vegan option made with tofu. Grilling tofu is one of my favorite ways to eat the protein. The tofu pieces are soaked in a marinade of soy sauce, this is to provide a moistened surface for the sesame seeds to stick and add a layer of flavor. Its then pressed with well seasoned sesame seeds and grilled until golden. Served with an Asian inspired sesame cucumber salad and mushroom fried rice this meal is a fabulous take on Japanese flavors that happens to be plant based. Its super flavorful and easy to put together. I recommend doubling the recipe for a quick supper on busy weeknights. Prepare all the components and cook the day off.

1. Slice and prepare the cucumber salad dressing, save them in separate containers.
2. Slice and marinate the tofu, prepare the sesame mixture and save in separate containers and cook the day off.
3. The fried rice can be made 2 days ahead or plain brown rice if ya want the meal to be simpler.

Hope you enjoy as much as we did. If you decide to make it please tag me on my instagram, would love to see your creation and/or leave a comment.-Meera xxx

SEARED SESAME CRUSTED TOFU and CUCUMBER SALAD

INGREDIENTS

• 12-16 oz. extra firm organic tofu
• 1-2 tablespoons high smoke point oil, (rice bran, grape seed avocado)
• 1-3 tablespoons liquid coconut amino or low sodium soy sauce for brushing or marinating
• 3 tablespoons raw sesame seeds white or black or mix of both for presentation
• ½ teaspoon onion powder 
• 1 teaspoon granulated garlic powder
• 1 teaspoon salt free Shichimi togarashi, optional
•  ½-1 teaspoon kosher salt, as needed depending on the saltiness of the sauces
• freshly cracked black pepper
• ½ teaspoon sugar

Serve with Mushroom fried rice

INSTRUCTIONS

1. In a small bowl mix together sesame seeds, onion, ½ the garlic powder, salt, pepper, and shichimi flakes if using. Set aside.
2. Slice the tofu horizontally into 3-4 thick slices, depending on the size of the block.
3. Pat the tofu dry with paper towels. Mix the soy sauce or liquid aminos and the remaining garlic powder. Place tofu pieces on a plate, coat all sides with the liquid aminos or soy sauce mixture so the seed mix can stick to the tofu pieces. Allow the tofu sit in the soy sauce for 20-30 minutes for the flavor to absorb.
4. Generously sprinkle all sides of the tofu with the sesame seed mix, pressing it down into the flesh to coat the sides. 
5. Heat a cast-iron skillet over high heat until smoking hot. Brush to coat the pan with oil and let it get hot. Using metal tongs or tongs with high heat tolerance, carefully lay the tofu on the pan, pressing it down into the skillet with a spatula. Sear for 2-3 minutes until the tofu is slightly golden but seeds don’t burn. When browned, carefully flip. If its not browned evenly allow it to sear for another 30 seconds, turn the heat up if needed. Sear the other side, 60 seconds until browned. Sear the long edges using to hold it upright with the tongs.
6. Place on a chopping board and allow to rest for 1-2 minutes. To serve, using sharp knife thinly slice at an angle, and serve with mushroom fried rice, cucumber salad. YUM! SERVES 3-4

SESAME CUCUMBER SALAD

• 1 ½ pounds Persian or English cucumbers, no need to peel **
• 1-2 tablespoons toasted sesame seeds
• ½ teaspoon kosher salat
• 3-4 tablespoons rice vinegar, or more if needed
• 4–5 scallions, finely sliced
• 1 teaspoon fresh ginger, grated
• 1 medium clove garlic, grated
• 1 tablespoon low sodium soy sauce
• 1 tablespoon toasted sesame oli
• 1 tablespoon maple syrup, honey, or coconut sugar
• 1 teaspoon sriracha if you wanted it a bit spicy

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Instructions

1. **This step is optional, but I like it. Use the tines of a fork, score the cucumbers lengthwise. This helps the dressing cling to the cucumber and looks pretty. Slice the cucumbers thinly. Place in a colander or bowl and toss with the  kosher salt to help them release some moisture. Set aside to drain, no need to rinse.
2. In a large bowl and add the scallions, sesame seeds, ginger, garlic, soy sauce, rice vinegar, sesame oil, maple and the optional sriracha if using. Mix well. Taste to check for balance.
3. Toss the cucumber slices and mix well gently. Refrigerate until ready to serve. Best served the same day but will keep for 1-2 days.