RECIPES
Nutty Protein Bowl
Yes, plants have protein – plenty of protein – and this bowl proves it BY BRIAN SKINNER Chef Brian Skinner is an award-winning plant-based chef in Kelowna, B.C. at his restaurant, Frankie We Salute You! Brian was featured as one of IMPACT Magazine's Top Vegan Chefs in 2019. CHEFSKINNER
FRANKIEWESALUTEYOU
INGREDIENTS • • • • • •
Quinoa (cooked to package specs) Maple tofu (see recipe) Almond butter sauce (see recipe) Grilled yams Hemp seeds Fresh garnishes such as sliced cucumbers, cherry tomatoes, shredded red cabbage, and sprouts
Maple Tofu
Serves 4 • 1 package of firm tofu (350 g) • ¼ cup soy sauce • ¼ cup maple syrup • 1 Tbsp. rice vinegar (try balsamic for a different delicious flavour) • 1 garlic clove, squished • 3-4 slices of ginger
DIRECTIONS Almond Butter Sauce
Makes 2 Cups • ⅓ cup water • ¼ cup almond butter (or almonds and 2 Tbsp. coconut milk) • 2 Tbsp. lime juice • 1 Tbsp. rice vinegar • 1 tsp. tamari • 1 Tbsp. ginger, chopped • ½ stalk green onion, sliced • ¼ tsp. chili flakes • 2 Tbsp. toasted coconut • 1 date, pitted • ¼ lime, zest and juice • 1 tsp. salt
108 I 30th Anniversary Issue 2021 I IMPACT MAGAZINE
Drain and slice the tofu into a funky shape (I like triangles). Place in a wide frying pan with remaining ingredients and bring to a simmer. After 5-10 minutes, flip the tofu, turn off the heat and let it absorb the flavours for another 5 minutes. To assemble the bowl: With quinoa as your base, start piling your ingredients on: grilled yams, hemp seeds and whatever fresh garnishes you’ve chosen. Top with maple tofu and almond butter sauce. Nutrition facts per serving Calories 406; protein 13.7 g; fat 25.2 g; carbs 36.2 g.