We’ve been waiting a while to share this exciting news with you all. We have finally collaborated with UCOOK to bring you a full vegan menu, filled with all the fresh and wholesome ingredients you’ve hopefully come to love and expect from us, but delivered right to your door.
This week, we’re featuring one of our favourite dishes on this week’s menu: the Glazed Maple Tofu and Loaded Veggie Salad paired with roasted butternut, red rice and brown rice. This dish gives you all the warm fuzzies. I have a great love for rice, and this week, the rice takes a backseat to let the Maple Glazed Tofu shine through. When Kaeli and I began our blog journey we toyed with the idea of naming it “Two for Tofu”, but at the time neither of us actually liked tofu so it seemed a little silly.
Fast forward one year later and we both have no idea how we lived without it for so long. The trick, we realised, is how you cook it – the flavours you choose and how intense you want the flavour. Tofu is one of those great ingredients that, while having tons of protein, actually forms an amazing foundation for a variety of flavour profiles. Because of tofu’s neutral flavours and firm texture, it absorbs whatever sauce you pair with it. This week, we chose an old favourite: maple syrup and tamari sauce. It’s the perfect combination of salty and sweet. The sauce becomes wonderfully sticky when fried with the tofu, and creates those crispy edges we all love.
What makes this dish a favourite is how the flavours are carried through the rest of the salad. The butternut gets roasted to perfection, highlighting the subtle sweet flavours that roasting creates, while the fresh sliced red peppers and roasted cashews bring the crunch. This dish is balanced beautifully with the addition of maple syrup and red wine vinegar dressing that gets stirred through the rice. The rice can be cooked ahead of time to reduce cooking and prep time. If while cooking the rice you notice the water has evaporated, simply add a little more to finish the cooking process.
We couldn’t think of a better dish to keep you warm while you snuggle with those fluffy blankets that can finally come out of storage. Order before 10am on Wednesday and let us know if you have any comments or feedback. We’d love to hear your thoughts.
ANNOUNCEMENT: We’ve worked hard to created another fully Vegan and Gluten Free menu with UCOOK that will go live on Wednesday, so make sure you keep updated via our Instagram page.
- 1/2 of a whole butternut, deseeded
- 220g Tofu, drained
- 2 Spring Onions, sliced
- 1 Red Pepper, deseeded and sliced
- 40g Mixed Leaves
- 20g Cashews
- 60ml Tamari Sauce
- 50ml Maple Syrup
- 30ml Red Wine Vinegar
- 1/2 Lemon
- 80ml Red Rice
- 80ml Brown and Wild Rice
- Preheat your oven to 220 degrees Celcius and ready a baking tray with tin foil.
- Place your rice mix in a medium-sized pot, that has a lid, over medium heat along with 480ml of water. Allow to simmer for 20-25minutes, or until your rice is tender. Taste to test and drain on completion if necessary.
- If using a whole butternut, slice in half lengthways and scoop out and discard the seeds. Slice your half butternut into half moons, about 1cm thick with the skin on.
- Place your half moons on your prepared baking tray, drizzle with olive oil and season generously with salt and pepper. Once your oven has preheated, roast your butternut for 20-30min, checking occasionally to ensure they don’t burn. Check half way and flip your butternut to allow for even colouring.
- While your butternut roasts, remove your tofu from its packing and drain. Slice your tofu into 1cm thick slabs, or 2cm cubes, depending on your preference. In a small bowl whisk together two-thirds of your maple syrup and tamari sauce, with 15ml of olive oil.
- In a separate small bowl add the remaining maple syrup, red wine vinegar, 50ml olive oil and a squeeze of fresh lemon juice. Mix to combine.
- Place a large non-stick frying pan over medium heat (the pan should be large enough to fit all your tofu), add your cashews and dry roast for 3-5min, shifting occasionally for even colouring. Remove from the pan and let cool, once cooled, roughly chop and set aside.
- Return the same pan back over medium heat and drizzle with olive oil. When hot add your tofu slices/cubes and fry for 3-4 minutes per side or until golden and crispy. If you do not have a pan large enough to fit all your tofu, fry it off in batches, making sure to avoid overcrowding.
- Pour in your maple syrup and tamari sauce mixture and let cook for 2-3 minutes. Your sauce should reduce quite quickly and thicken up slightly, creating a beautiful and shiny glaze. Keep a watchful eye over your pan. If it’s too hot your glaze will burn.
- At this stage your butternut should be nearing the end of roasting. Remove the tray from the oven. In a medium size, bowl add your mixed leaves, spring onion, and red pepper drizzle with half your red wine vinegar dressing and set aside. Add the other half to your rice and stir through.
- To plate, start with a spoonful of your rice followed by your salad leaves, butternut, tofu cubes and lastly a sprinkle of toasted cashews.