Tofu Pad Thai with Trout and Side Vegan Caesar Salad
God, this was heaven to taste. ✨🌻
Unfortunately, I struggle to enjoy and savour each bite because, for some reason, my tastebuds love eating home-cooked fresh meals like this so much that I practically inhale the meal like I haven’t eaten in Weeks.
I guess that shows just how delicious it is.
However, I suggest not inhaling the meal and not practicing my bad habits, as it's much better for your digestive system if you eat slowly and chew until almost liquid in the mouth. 🫠
The saliva in our mouth releases an enzyme called Amylase, which is part of the digestive process. So, if you skip this, you risk sending a lot of undigested foodstuffs down to your stomach and intestinal tract, which creates more work for the pancreas, liver, and stomach acid.
Trust me, I am giving this advice to you and myself, as it is a mindful practice that does take time to master. It is about Self Control and Patience, I suppose 🤭
Suppose you eat this slowly down to paste that meets the digestive organs’ standard of peaceful assimilation. In that case, you can trust that your body and brain will thank you for the Rich Omega 3-6 and 9 fatty acids and protein amino-rich nutrients found in the Tofu, Avocado, Trout Olive Oil, as well as the multiple micronutrients to complement this Brain Nutrient Rich Meal, creating a perfect biochemical harmony to take place and health to soar and thrive!
Tofu Pad Thai with Trout and Side Vegan Caesar Salad
Ingredients
300g Organic Wild caught Trout
Handful of Mixed Greens
1/2 an Avocado
5 Baby Tomatoes
1 Tbsp of Vegan parmesan Cheese
2 Tbsp of Extra Virgin Olive Oil
1 Tbsp of Brown Sugar
1 Tbsp of Tamarind Paste
1 Tbsp Sriracha
200 g Bean Sprouts
1 Red Pepper
300 g Rice Noodles
300 g of Organic Tofu
4 Green Onions
30 g of Peanuts
10 g of Cilantro
1 Shallot
2 Garlic Cloves
1 Chili
1 Lime
Preheat the Oven to 375F.
Place the Trout, if Frozen, on a Baking Tray and Bake for 40 - 45 minutes until the edges are lightly crispy.
While the Trout is baking, Place the Noodles in a Big bowl, container, or pot and fill it with Hot water. Soak until it’s time to put the noodles in the Pad Thai.
Finely chop the shallot, garlic and chilli.
Pat dry, then cut the tofu into 1/2-inch cubes.
Thinly slice the red pepper.
Slice the green onions at an angle.
Rinse the bean sprouts.
Combine the Brown sugar, GF Tamarind, sriracha, 4 tbsp of water, and tamarind paste in a small saucepan. Place over medium heat, stir, boil, and remove from heat.
Preheat a pan over medium-high heat, and once hot, add 2-3 tbsp of oil, followed by the tofu. Cook for 5-7 minutes, add the shallots, chilli, and garlic and cook for 2-3 minutes more, stirring constantly. Add the noodles, sauce, 1-2 more tbsp of oil, and red pepper and cook for 2 minutes, tossing everything around the pan using a pair of tongs.
If necessary, add a little water to the pan. Then add the bean sprouts and green onions, and cook for 1 more minute; take off the heat.
Taste and adjust seasoning as needed.
Cut the lime in half.
Divide the Pad Thai between plates and garnish it with peanuts, cilantro leaves, and lime.
Add the Mix Greens to the Plate, with Chopped Avocado, tomatoes, vegan parmesan, and olive oil.
Add Trout when baked. Enjoy :)
