Steamed tofu? Yeah, steamed tofu. It’s seriously delicious and SO EASY to make.
This recipe was inspired by a very talented chef friend of ours, in Toronto. The dish he prepared was completely different but the tofu (steamed in a dutch oven) was so incredible I had to try and figure out how to make it in the van!
This dish is easy to make but it does require some managing of your time and ingredients, so it’s not a one–pot-wonder. We recommend that you read through the instructions before you cook to get an idea of what you’ll be doing, since cooking multiple things at once will save you time. You can also watch the video we filmed, if you’re more of a visual learner.
Tandoori veggies with steamed tofu
Time to cook: 45 hour
Tools we used:
⦁ Cutting board
⦁ Measuring cup
⦁ Measuring spoons
⦁ Mixing spoons
⦁ Medium pot with lid
⦁ Large sauce pan/frying pan, with lid
Quinoa (you can use anything for the base – rice, naan, whatever you like!):
⦁ 1/2 cup dry quinoa*
⦁ 1 cup water**
*makes about 1.5 cups to eat
**Whatever amount of quinoa you use just double the amount of water
Tandoori veggies with sauce:
⦁ 1-2 tbsp olive oil
⦁ 1 white onion, chopped
⦁ 2-3 med carrots, chopped
⦁ 1 bunch spinach, ends chopped off OR a package of pre-washed spinach (way easier)
⦁ 3/4 cup water (you may need more or less, depending on how your sauce reduces)
⦁ 3 tbsp tandoori spice blend (we love PC black label)
⦁ 2 tbsp hydrolyzed collagen powder*, pre-mixed with water to be in liquid format (or any thickening agent such as whipped up silken tofu, arrowroot powder, flour, or corn starch)
⦁ 1 pkg firm tofu (2 blocks)
⦁ 1 cup water
*Ever since we learned about hydrolyzed collagen powder from Dr. Rhonda patrick we’ve been using it in our smoothies and finding ways to incorporate into our cooking.
Quick IG post about it: https://www.instagram.com/p/BSrYEpGF5ga/?taken-by=foundmyfitness
More in depth youtube video about it: https://youtu.be/JLQ63y5aTpo?t=12m28s
1. Cook quinoa
⦁ Put water and quinoa* in a pot on a high heat
⦁ When water starts to boil, reduce heat cover
⦁ Let cook** for 10-15 min. When it’s done (typically it’s moist but there is no water left)
⦁ Leave it covered and put it aside
*We never rinse quinoa even though we read that it makes a huge difference. We’ve never noticed it.
**They say to NOT peek your head in to look at the quinoa but when cooking on a camp stove it’s difficult to keep the temperature steady. I am always looking at the quinoa to look at the water level and to taste test it so that I can pull it off of the heat at the perfect time and have never had issues. It always tastes great!
2. Cook sauce
⦁ While the quinoa is cooking, heat olive oil in the pan on med-high
⦁ When pan is nice and hot, throw in onion and saute about 2-3 min
⦁ Just before you think they’ll turn brown-ish put carrots in and saute for about 5-7 min
⦁ When they are cooked to your liking (onions browned and carrot soft but still crunchy), add 3/4 cup of water, tandoori spice and thickening agent. Stir until thoroughly mixed
⦁ Add spinach (it will seem like a lot but spinach reduces when wilted. Plus, green veggies are good for you!)
3. Steam tofu
⦁ Slice the tofu into thirds, so they look like steaks
⦁ During the last 5 min of cooking the veggies, place the tofu steaks in the saucepan on top of all the veggies, put the lid on
⦁ Remove everything from heat after 5 min.
4. Plate the dish
⦁ Scoop half the quinoa on one side of the plate
⦁ Put half the tofu on the other side
⦁ Put heaping scoops of the veggies and sauce on top of the tofu and the quinoa
⦁ Eat! (this is the best part!)
Hi, we’re Zoë & James, a Canadian couple who chose to sell (almost) everything we owned to move into a van with our dog, Spanky.
WE LIVE THE CITY LIFE! Instead of always being on the road we love our “normal” city life, which just happens to be us living in a van. We love the freedom it gives us when we do travel and the freedom of never being stuck in one space. We also love the sustainability aspect and how few resources we actually use.