Ingredients
- 30 g grated coconut
- 25 g chopped pecans
- 1 block (approx. 200 g) firm tofu
- For the marinade:
- 60ml water
- 3 tbsp apple cider vinegar
- 2 tbsp tamari, good soy sauce or liquid amino acids
- Zest and juice of 1 lime (unwaxed), some juice reserved for raw salad
- 1 red bell pepper
- ½ teaspoon cayenne pepper
- 4 pitted dates
- Black pepper
- For the raw vegetable salad:
- 1 red pepper
- 1 medium-sized carrot
- 15 g fresh coriander< /li>
- 4 spring onions
- 150 g bean sprouts
- One lime juice
- 10 g black sesame
- For the cooked one Salad:
- 1 tsp solid coconut oil (sesame oil works too)
- 6 cloves of garlic, chopped
- 1 onion on red
- 200 g tender broccoli
li>
Method
- Heat a large skillet on the stovetop over medium-high heat. Roast the pecans until they start to brown, add the coconut flakes and continue roasting until they start to brown as well. Remove immediately and set aside in a bowl.
- Add the coconut oil to the pan and finely chop the garlic, then add the onion. Cook for a few minutes until they start to soften and brown.
- Add the tofu along with the marinade and mix well. After a few minutes, I like to pour some of the marinade into the bowl of raw ingredients so they’re coated in all the delicious flavors.
- Add the broccoli to the pan and cook until just tender has collapsed most of the marinade has been absorbed.
- Remove from heat, arrange in large bowl with salad and serve sprinkled with toasted pecans and coconut.
li>
NOTES
If you can’t find tender stem broccoli, regular broccoli, green beans, or pak choi will work just fine.
