This creamy sauce would perhaps even more suit a pasta dish, but I decided to make an ultracreamy dish and pair it with pressure-cooked short-grain rice, along with some blanched veggies (in my case broccoli and green beans).
The sauce needs to be first blended in a blender and then cooked on the stove. Place a small chunk of tofu (you really don´t need very much, maybe quarter of a 200 g block), one clove of garlic, a dash of ground black pepper, 1 tbsp of ume plum vinegar and 3 tsp of brown rice flour into a blender and blend shortly with about half a cup of water. Add a big bunch of fresh dill and blend more until you get a bright green sauce.
In a smaller pot sautee some onion on oil with a pinch of salt, then add the blended sauce, bring to boil and simmer for a few minutes. The sauce should thicken thanks to the rice flour, but feel free to add more. It depends a lot on how much water you used… You might have noticed I am bad with estimating measurements 😀
Pour hot sauce over cooked rice and blanched veggies.
Another supersimple sauce for your pasta is here, this time starring tofu and carrot!
It has exactly FOUR ingredients: tofu, carrot, ume plum vinegar and barley miso. First steam a chunk of tofu (about 50 g per person should suffice) and a small handful of carrot chunks in a steaming basket, about 20 minutes, or until the carrot gets soft enough to be easily prickled by a fork. Then transfer to blender, adding 1/2 tsp barley miso, about 2 tsp ume plum vinegar and warm water from the steaming (amount depends on desired consistency). Serve over noodles (mine were buckwheat noodles – soba) and garnish with cut up nori strips.
Pasta ovendishes were always a favourite of mine before becoming macro…now I hardly have them because…well, because I don´t eat any more cream and cheese, quite essential ingredients for creamy pasta dishes! 😀 But there is a way…yup, tofu to the call…
First cook your noodles (any kind will do, I made udon, which are thick flat wheat noodles). Mix them with sauteed veggies of choice (I used onion, carrot, broccoli, parsley root and leek), sauteed on water with a teaspoon of tamari. For the sauce just blend a cube of smoked tofu with enough water and lemon juice to taste – smoked tofu has a distinct flavour of its own so I didn´t want to overpower it. It will come out a bit chunky, but it´s ok 😀 Mix through the noodles with veggies and bake in the oven on 200°C for 30 – 45 minutes until the top gets a nice crust. Serve with fresh salad – I had lettuce, rucola and red radishes with some salt and lemon juice. Good for balancing the baked yang food!
In the picture below you can see one of my lunches – pressure cooked rice and rye, long-baked onion, carrot and parsnip (sprayed with tamari and a tiny bit of oil, baked for about 45 minutes under tin foil, then 15 minutes uncovered), steamed greens (bok choy, curly cabbage, pointed cabbage, cauliflower leaves, kohlrabi slices, leaves and stems) and tofu dressing.
For the dressing I blanched roughly 50 g of firm tofu for a few minutes (to make it easier to digest and less weakening), placed into a blender with 1 tsp lemon juice, 1 tsp tahini, 1/2 tsp ume paste and 1/2 tsp white (shiro) miso, and blended until smooth adding liquid as needed.