By nutritional therapist Christine Bailey
A great dish for using up leftovers in the fridge. Use leftover cooked quinoa or rice or for a lower carb version use cauliflower rice. Avocados are rich in monounsaturated fats and the antioxidant vitamin E that helps protect your skin from oxidative damage.
100g firm tofu, cut into large cubes
2 tbsp tamari soy sauce
1 tbsp coconut oil or olive oil
Handful of chopped kale
½ red onion, diced
80g cooked quinoa or rice
1⁄3 cucumber, sliced thinly
1 carrot, peeled and grated
Handful of sprouted seeds
Handful of sea vegetable mix, soaked then drained
1 sheet or nori crumbled
2 tsp toasted sesame seeds
½ avocado, sliced
Tamari soy sauce, to serve
Place the tofu pieces in the tamari soy sauce and leave to marinate for 10 minutes
Heat the oil in a sauté pan and fry the tofu on each side until golden. Place the tofu onto kitchen paper to drain.
Add the kale and red onion to the pan and wilt for a couple of minutes.
Divide the quinoa, rice or cauliflower rice between two bowls. Arrange the tofu and vegetables between the two bowls then scatter over nori and sesame seeds.
Drizzle with tamari to serve.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.