GLUTEN FREE CREPES
Makes around small crepes
Originally inspired by Joel Fuhrman's recipe, I've tinkered many times, and now this is one of my favourite meals. Super filling and full of fresh flavours, its packed full of nutrient dense and anti ageing ingredients.
Red cabbage is high in potassium and vitamins, A, C, K & B6.
1 block tofu (I use Cauldron)
4 handfuls kale (my favourite is cavolo nero, but any greens will do)
1/2 red onion thinly sliced
1 ripe avocado, cubed
1 apple chopped
1 blood orange or pink grapefruit, cut into segments
2 tablespoons green olives, chopped small
handful cherry tomatoes, chopped in half
4 sundried tomatoes, chopped small
handful chopped fresh mint
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
pinch sea salt flakes
2 tablespoons tamari (wheat free soya sauce)
1/2 tablespoon sesame oil
1/2 teaspoon cajun spice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
If you have a tofu press - press tofu for an hour. I highly recommend treating yourself to a press (link below to my favourite brand), but don't stress if not - just gently squeeze out as much excess liquid as you can. Pressing makes for a firmer texture and absorbs marinade better.
Cut into bite size cubes and sit in marinade for at least 20 mins. The longer you marinade, the better the flavour. But if I want to eat it asap I'll use 1/4 block and then leave the rest in marinade for later. Bake marinated tofu cubes in the oven for 25 minutes. When cool, they'll keep in the fridge for a couple of days and are very moreish cold!
Chop kale, put in a bowl and massage with lemon juice, vinegar, salt & pepper so it's slightly wilted and softened.
Finely slice red cabbage or shred using a mandolin.
Add cabbage, apple, onion, cherry tomatoes, olives, sundried tomatoes and mint to kale and stir well.
Stir through tofu cubes.
Serve topped with avocado, orange segments and tamari seeds.
Tofu press - https://www.tofuture.com
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