Print Recipe
100 challenge meal plan_hot for food

prep ahead

Ingredients

lentils

  • 2 C dried green or brown lentils
  • 3 C water
  • 1/2 tsp sea salt

jasmine rice

  • 1 C jasmine rice
  • 200 ml water

crispy baked tofu

  • 1 x 350 g brick firm tofu
  • 1/2 tsp sea salt
  • 1 tbsp cornstarch

roasted kabocha squash

  • 1 x 3lbs kabocha / buttercup squash
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper

Instructions

lentils

  1. Rinse lentils well under warm water. Place in a large saucepan and cover with water. It should be just about 1-inch above the lentils. Bring to a boil. Then lower heat, cover, and simmer until tender, about 20 minutes. Drain any excess water if there is any in the saucepan once cooked.

jasmine rice

  1. Make in a rice cooker for best results. Water and cook time may vary.

crispy baked tofu

  1. Preheat oven to 425°F.

  2. Cut brick of tofu into small 1/2-inch cubes.

  3. In a bowl toss the tofu cubes with sea salt and cornstarch until well coated. Lay out onto a parchment lined baking sheet. Bake for 25 minutes until crispy.

roasted kabocha squash

  1. Preheat oven to 425°F.
  2. Halve the kabocha squash. You can keep the skin on. It gets very tender and is edible! Remove the inside seeds and discard.
  3. Slice into pieces and places on a large baking sheet. Coat with olive oil, sea salt, and ground pepper. Use your hands to generously coat all the pieces on both sides.
  4. Bake for 20 minutes until tender and golden brown.
  5. You’ll reserve 6 whole slices and 1 cup diced for the thai curry noodles & tofu dish. Another 1/2 cup diced for the dipping sauce for the chickpea fritters, and 2 cups diced for the kabocha squash soup.