Kimchi Grain Bowl
Put half the tamari in a bowl, add the tofu and coat evenly.
Heat a frying pan over a medium-high heat and add the oil. Add the tofu slices and cook on each side for 2-3 minutes until golden. Reduce the heat to medium, add the garlic and ginger and cook for 
1 minute. Remove the tofu from the pan and set aside.
Add the kale to the pan with the remaining tamari and cook for
 2-4 minutes until the kale has wilted.
Heat the rice and quinoa according to the packet instructions and divide between two bowls.
Top the rice and quinoa with the tofu, kimchi, kale and spring onions and sprinkle over the sesame seeds. Add the lime juice and serve immediately.
Variations:
Fibre – add a small tin of canned sweetcorn to the kale
Variety – top with mixed beansprouts
Ferments – fermented hot sauce
Recipe courtesy of The Gut-Loving Cookbook: Over 60 deliciously simple gut-friendly recipes from Alana & Lisa Macfarlane of The Gut Stuff (Pavilion Books).
Image credit: Haarala Hamilton.
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