Fully vegan meal packed with protein, vitamins and fibres for a detox day!
Vegan-Monday!
Yes, if you have been following my stories on IG you might know that I have decided to follow a vegan/vegetarian diet for 4 days a week, eat fish for 2 days a week and meat only 1 day a week. This is in an attempt to reduce animal sauce food for my health as well as for the planet well-being.
If I have to be honest, I don’t see myself becoming vegetarian nor vegan, as I do love eggs and fish too much! But I can definitely reduce meat consumption and outsource only wild-caught fish and organic eggs/poultry – which I already do anyways.
Sunday will be my meat-day, while Monday to Thursday I will try to stick to vegetarian or vegan dishes.
For my lunch today I have made this creamy, light vegan spinach soup with crispy tofu! The recipe is super simple and also gluten-free!
Ingredients (serves 2):
- 120 g hard tofu (老豆腐)
- 500 g baby spinach
- 1 head of fermented garlic
- 2 tbsp nutritional yeast
- 1 tsp Himalayan salt
- ground black pepper
- 1 inch fresh ginger
- water as needed
- 1/2 cup GF oats
- 1/4 cup Gf oat flour
- 1 tbsp organic coconut oil
- 1 tsp extra virgin olive oil
In a large pot place spinach, fermented garlic, salt, ground pepper and about 2 cups of water.
Cover with a lid and bring to a boil, cook on low heat simmering for about 15-20 min or until spinach are soft. Add the nutritional yeast
and puree with an immersion blender, until spinach turns creamy and smooth.
Chop up the tofu into 1 inch cubes
sprinkle with salt and coat each piece into oats and oat flour
Heat up a tbsp of coconut oil into a skillet, when hot cook tofu on each side until crispy and golden-brown in color.
Serve the spinach soup into serving bowl, top it with tofu and a drizzle of extra virgin olive oil
This was seriously one of the best , light and balanced meal I’ve had in a while!
If you make it, tag my on IG @the_fit_mediterranean
Love
-Dani
