29/1/24

Hello people,how are you? I hope you are doing good! And if you aren't well i'm here, wishing for lucky times for you. Last time we talked about movement and how it can keep you healty, both on the short and long run; today i bring a recipe that my friend made me try after a veeery long walk, we were both tired but also hungry. Little note: the original was done with pork meat but since i don't really like meat i used tofu since i like the texture...but you can change the recipe according to your tastes, after all experimenting is fun!

Tofu and Vegetable Curry Bowl with Sweet Potatoes, Wakame Algae, and Pecan Nuts
Ingredients:

• 1 block of firm tofu, pressed and cubed (or use the whatever you like)
• 1 cup olives, sliced
• 2 cups cherry tomatoes, halved
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric (curcuma)
• 1 cup peas, fresh or frozen
• 4 eggs
• 2 medium-sized sweet potatoes, peeled and diced
• 1/4 cup wakame algae, soaked and chopped
• 1/2 cup pecan nuts, chopped
• 1 cup mushrooms, sliced (use your favorite variety, i used cremini)
• Handful of mustard microgreens for garnish (and a little spice)
• Salt and pepper to taste
• 2 tablespoons extravirgin olive oil

Instructions:

Prepare Ingredients:
Press the tofu to remove excess water and cut it into bite-sized cubes. Slice olives, halve cherry tomatoes, and chop pecan nuts finely but not so much. Peel and dice sweet potatoes. Soak wakame algae in water according to package instructions and chop it.

Cook Sweet Potatoes:
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add diced sweet potatoes, sliced mushrooms and sauté until they are golden brown and tender. Season with salt and pepper. Remove from the pan and set aside.

Cook Tofu:
In the same pan, add another tablespoon of olive oil. Add tofu cubes and cook until they are golden brown on all sides. Season with salt and pepper. Remove from the pan and set aside.

Prepare Curry Base:
In the same pan, add curry powder and ground turmeric. Stir for a minute until fragrant. Add sliced olives, halved cherry tomatoes, and peas. Cook until the tomatoes are softened.

Cook Eggs:
Create wells in the curry base and crack the eggs into them. Cover the pan and cook until the egg whites are set but the yolks are still runny.

Combine Ingredients:
Gently mix the cooked sweet potatoes, mushrooms, tofu, wakame algae, and pecan nuts into the curry base.

Serve:
Divide the curry mixture among serving bowls. Top with mustard microgreens for freshness and added flavor.

Serve your Tofu and Vegetable Curry Bowl hot, and enjoy! The spices can be adjusted by your personal preference.

See you next time! When i hope university will give me a little break, i'm already feeling burn-out T-T