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Monday, April 5, 2010

Grilled Tofu with Asian Slaw, Mashed Sweet Poatoes & Nori Burritos

Another fabulous recipe from Tal Ronnen's cookbook, 'The Conscious Cook'. After stuffing myself on Easter dinner, I still had some mashed sweet potatoes left over so I thought I would finish it off by pairing it with Tal's Agave-Grilled Tofu and Asian Slaw. It turned out so delicious. I was able to use up the sweet potato, but still had a little bit of slaw and tofu leftover so I decided to make some Nori Burritos inspired by 'The Kind Diet' by Alicia Silverstone. Her book is fabulous if you haven't already checked it out ( I feel like she really reaches the average person through her words of wisdom, not to mention her yummy recipe for Peanut Butter Cups! Any way, back to Nori Burritos...

Nori Burritos are a healthy alternative to the classic wrap style sandwich or Mexican burrito. It is essentially an uncut rustic style sushi roll. For my Nori Burritos I made an Umeboshi Plum sticky rice, and layered the burrito with avocado, apple, Asian slaw (carrot & diakon), arugula, and tofu.

Umeboshi Plum Sticky Rice

1 cup short grain brown rice
2 cups water
1 umeboshi plum, pitted and chopped
2 tablespoons rice wine vinegar
1 teaspoon agave

Using a rice cooker, cook rice in water as you normally would. Once it's ready, using a rice paddle fold in umeboshi plum, agave and vinegar. Mix it well until it cools down and becomes sticky. Set aside.

To assemble burritos, spread a layer of rice onto a sheet of Nori. Top with avocados, apple, leftover Asian slaw, tofu and arugula. You could even add some cilantro if you have it. Wrap it up just like you would a burrito and enjoy.
Serve with remaining apple slices and a cup of miso for a healthy lunch or dinner!

Here is my own spin on Asian Slaw.

Asian Slaw
serves 4

1 carrot, cut into matchsticks
1/2 daikon radish, peeled and cut into matchsticks
1 scallion, sliced lengthwise very thin (like ribbons)
3 tablespoons rice wine vinegar
1 teaspoon light agave nectar
1 teaspoon sesame oil
1/2 teaspoon sea salt
2 tablespoons fresh lemon juice
1 teaspoon shoyu
1/4 cup safflower oil
1 teaspoon sesame seeds, toasted

Throw carrot, daikon and scallions into a mixing bowl. Prepare dressing by whisking together rice wine vinegar, agave, sesame oil, lemon, and shoyu. Continue to whisk and slowly add safflower oil, by pouring a steady stream as you whisk. Pour over veggies and gently toss using your hands. Top with toasted sesames and serve as a side on top of a bed of spring greens, or in a Nori Burrito. Enjoy!

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