Nourishing Fluffy Rice with Crispy Tofu and Miso Carrot Dressing

Ingredients:

• basmati rice (cooked according to directions on package)

• 2 tsp ghee

• chopped ginger root

• cumin

• extra firm tofu

• avocado oil

• kale

• cilantro

• chopped garlic

• 1/2 cup shredded carrots

• 1 tbsp apple cider vinegar

• 1 tbsp olive oil

• 1 tbsp miso

• black pepper

• lime juice

• Himalayan salt

• black sesame seeds

Directions:

People are often scared of white rice because it's a "carb," but basmati rice is the bomb and is loaded with nutrients. It contains all essential amino acids, making it a go-to food for vegetarians and vegans. Bonus: it has a low to medium glycemic index, which means energy is released at a slower and steadier rate so you have balanced and sustained energy for longer (and no carb crashes!). This simple but grounding dish is meant to feed the gut, reduce inflammation, and calm the body when you're craving something nourishing and hearty.

Preheat oven to 400°F. In a large pan, melt ghee and add chopped ginger. Toss in basmati rice and mix together, adding a few sprinkles of cumin (or extra, for more spice) and lime juice. Turn heat on low and let simmer to help the flavors incorporate. Meanwhile, heat avocado oil on a skillet and add cubes of tofu over medium high heat. Flip to the other side when it turns brown. While tofu fries, blend garlic, carrots, apple cider vinegar, olive oil, miso, and grated salt and pepper. Add about 1/2 a cup of water (more for a liquid consistency, or less for a thicker consistency). Blend until creamy. Once every side of the tofu cubes are brown, put the skillet in the oven for about 5-10 minutes to get crisp up (it helps the tofu taste "fried"). Turn the heat off on the rice and add finely chopped kale and cilantro, mixing together. Make a bowl of rice blend, crispy tofu, dressing, and top with sesame seeds.

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