Ingredients:
Firm tofu, preferably organic, 150 g P, 200 g A OR smoked tofu
Rice, uncooked, 60 g
Mushrooms, 2-3
Spinach, 1 handful
Carrot, 1/2 medium
Parsley leaves, 2 tbsp.
Garlic clove. 1-2
Salt-reduced soy sauce, 1-2 tbsp.
Olive oil, 1 tbsp. P, 2 tbsp. A
Lemon juice, 1-2 tbsp.
Instructions:
Cook rice according to the package instructions and set aside.
Meanwhile, prepare the tofu by slicing it into even pieces. Arrange the tofu slices on a sheet of baking paper, alongside shredded spinach, carrot cut into thin strips, and sliced mushrooms.
Crush or finely mince the garlic cloves and distribute them evenly over the tofu. Sprinkle parsley leaves across the ingredients for added flavor. Drizzle the tofu and vegetables with a mixture of lemon juice, soy sauce, and olive oil to ensure they are well-coated.
Steam the prepared mixture until the tofu and vegetables are tender and infused with the sauce. Serve alongside the cooked rice.
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