Wednesday, June 27, 2018

Cuban Chimichurri Tofu

A zesty blend of Caribbean spices enlivens this nourishing meal. Sprouted tofu is tossed with a Cuban seasoning, then pan-seared crisp. It’s served over rice studded with black beans and juicy orange. A drizzle of mojo sauce — featuring cilantro, jalapeño, plus lime and pineapple juice — gives the dish bright, citrusy notes, while pickled veggies make a tangy side.


  • Extra-firm sprouted tofu (filtered water, organic soybeans, calcium chloride (nigari), calcium sulphate)
  • Cuban seasoning (organic dehydrated vegetables (garlic, onion, green bell pepper, tomato)
  • organic spices (cumin, black pepper, oregano, coriander), salt, organic paprika (color)
  • organic cilantro, and organic orange peel)
  • Cilantro mojo sauce (Safflower oil, Cilantro, chopped, Lime juice, Pineapple juice, Jalapeño, chopped, Garlic, minced, Salt, Cumin seeds, ground, Oregano, dried, Pepper)
  • Basmati rice, Shallot & orange (Shallot, Orange)
  • Black beans (organic prepared black beans, water, sea salt)
  • Carrots, matchsticks
  • Cilantro
  • Radishes
  • Apple cider vinegar
  • orange juice (Orange juice, Apple cider vinegar [organic apple cider vinegar diluted with water 5% (50 grains) acidity])


Get full recipe==>>