Building Blocks Meal Prep
Ingredients: Cabbage, Kale, Chickpeas, Extra firm tofu, Brown basmati rice · 120 min cook time · 250kcal · ~₩27,900
Ingredients
1head Cabbage, 1bag Kale, 2cans Chickpeas, 1block Extra firm tofu, 1bag Brown basmati rice, 0.5cup Raw cashews, 1bag Roasted pistachios, 1small Onion, 1head Garlic, 1ea Lemons, 1bunch Parsley, as needed Olive oil, to taste Salt, to taste Pepper, to taste Red pepper flakes, to taste Cumin, to taste Paprika, pinch Cayenne
Instructions
1. Preheat oven to 425°F (220°C). Slice cabbage into six 3/4 inch thick 'steaks' and cut the rest into wedges. Roughly chop a small yellow onion into wedges. Slice off the top of the garlic head to expose cloves, then run a knife around the sides to get all cloves. Rub garlic cloves with olive oil and wrap the whole head in foil.
2. Rub olive oil into each cabbage steak, then season with salt and pepper. Do the same for the cabbage wedges and onions. Place all on sheet pans.
3. Roast cabbage, onions, and foil-wrapped garlic in the oven at 425°F (220°C) for 35 to 45 minutes, flipping everything after about 20 minutes.
4. While vegetables are roasting, soak half a cup of raw cashews in boiling water.
5. Cook brown rice in an Instant Pot (or on the stove according to package directions).
6. Prepare spiced pistachios: Sauté roasted pistachios in a little olive oil over medium heat for about a minute. Add red pepper flakes, cumin, paprika, and a pinch of cayenne. Stir continuously until evenly coated. Spread on a plate to cool.
7. After 20 minutes of roasting, toss the vegetables and carefully flip the cabbage steaks. Continue roasting.
8. Massage pre-chopped and washed kale with a little lemon juice and olive oil to soften it. Store in a reusable bag.
9. Once roasted vegetables are tender and browned, remove from oven and set aside. Fluff cooked brown rice with a fork and store in an airtight container once cooled.
10. Drain and rinse two cans of chickpeas. Dry them very well using a kitchen towel or salad spinner. Add to a sheet pan, toss with olive oil, salt, and pepper. Roast in the oven at 425°F (220°C) for about 30 minutes, tossing at the 20-minute mark.
11. While chickpeas roast, drain an extra firm block of tofu and pat it dry. Slice into 10-12 slabs, about 1/3 inch thick. Pat the slabs dry again.
12. Heat olive oil in a large non-stick pan over medium-high heat. Pan-fry tofu slabs for 7 to 8 minutes until crispy.
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