- Prepare sweet potatoes, leeks, bok choy stems and tofu and get it in the oven
- Prepare rest of salad and dressing
- Make shakshuka
- While shakshuka is cooking, grill bread
Baby bok choy tofu salad and a rice wine scallion vinaigrette
This is such an easy way to enjoy tofu! feel free to substitute chicken or sliced steak to this. This recipe is fun because you put all the roasting ingredients on one sheet pan!
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Ingredients:
- 4 heads baby bok choy white parts cut into slices and green part cut in half
- 1 leek (large) white part sliced
- 1 sweet potato skin on, thinly sliced
- 1/2 teaspoon salt pink Himalayan
- 1/2 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1/2 cup sundried tomatoes sliced
- 1 package tofu thinly sliced
- 1/4 cup rice wine vinegar
- 1/8 cup extra virgin olive oil plus two teaspoons
- 1/4 cup scallions thinly sliced
- 1 tablespoon black sesame seeds
- 1/2 teaspoon whole grain mustard
Directions:
- Preheat oven to 425°F . Prepare baking sheet with parchment paper.
- Add the white stems of bok choy, sweet potatoes, leeks and tofu (when chopping try and make all similar sizes - tofu can be bigger, so that they cook evenly).
- Add 2 teaspoons of olive oil, garlic powder, turmeric and ¼ teaspoon of salt. Mix well but try not to overlap too much. Bake for 25 minutes.
- In a serving dish or salad bowl prepare dressing, add rice wine vinegar , ⅛ cup of olive oil, black sesame seeds, whole grain mustard, scallions and ¼ teaspoon of salt.
- Mix well and add green leaves of bok choy and sundried tomatoes. Let marinate for 10-20 minutes before serve.
- Add remaining ingredients from oven, mix well and serve warm or room temperature.
Notes & Tips:
Put the dressing on the side and this salad will be great for up to four days in the fridge.
Shakshuka
Shakshuka is my favorite breakfast but sometimes I crave it for dinner! It is one of Israel's most popular dishes and was inspired and brought over from North Africa. There are so many ways to make shakshuka, with all different kinds of fresh herbs, greens, cheeses...But here is my version of shakshuka and feel free to add feta, goat cheese or fresh mozzarella to the recipe when you add the eggs.
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Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt pink Himalayan
- 1 onion (large) finely chopped
- 6 cloves garlic sliced
- 1/2 spicy red pepper seeds removed for less spice
- 5 tomatoes, very juicy finely chopped
- 2 limes juiced (optional)
- 1 teaspoon garam masala spice blend
- 1 cup baby spinach
- 4 eggs
- 1 cup fresh basil chopped
Directions:
- Prepare a saute pan on high heat. Add olive oil.
- Add onions and mix periodically for 3 minutes.
- Add the garlic, hot pepper and tomatoes with all its juices, garam masala, lime juice, baby spinach and ½ a teaspoon of salt. Mix well.
- Turn heat down to medium, let cook for 10 more minutes, mixing periodically.
- Crack eggs and add into sauce like you would a sunny side up egg into a pan. Sprinkle with remaining ½ teaspoon of salt.
- Cover with lid or tinfoil and let cook for 4 minutes. Uncover and sprinkle with basil.
- Serve with a side of spelt bread! Prepare a grill pan on high heat. Add spelt bread for 4 minutes per side. Let grill pan cool and just wipe it down with a towel!
Notes & Tips:
You can serve with a side of any bread or crackers, just be sure to have something that will soak up the runny egg and all its surrounding deliciousness!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
This tofu salad is a great leftover in itself!! Even if it is already dressed, it will hold up through the next day! Add cheese (feta, Bulgarian, halumi, fresh mozzarella.) and enjoy!
