What do you do the night before New Year’s Eve, a mere few hours before your man catches his flight for a two-month contract across the country? You settle into the evening with a pair of gin gimlets, some Peter, Paul & Mary and a bowl of feel-good food. (plus a few choice scenes from The Canyons for good measure.)

Hope you’re spending this New Year’s Day with the people you love and the things that make you happiest. See you back here soon, dear readers. xx

Tofu Bowl Prep

Tofu Bowls

Coconut Tofu Bowls (serves 2, plus leftovers) – adapted from Sprouted Kitchen

  • 1 cup brown rice
  • 12 oz. package firm tofu, drained
  • 2 tsp. red chili paste (such as sambal oelek)
  • 1 Tbsp. lime juice
  • 2 tsp. rice wine vinegar
  • 1 tsp. soy sauce
  • 1 Tbsp. fresh grated ginger
  • 3 garlic cloves, pressed
  • 1 piece of lemongrass, minced
  • 1 Tbsp. coconut oil
  • 2 Tbsp. sesame oil
  • 2 cups broccoli, florets and stems sliced thin
  • 2 large carrots, julienned
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup coconut milk
  • 2 Tbsp. soy sauce, to taste
  • sesame seeds, for garnish
  • 1 avocado, for garnish

Rinse the rice and cook it (Saveur’s method is my favourite). While the rice is cooking, cut the tofu into cubes and set it on a clean dish towel to drain. In a large bowl, combine sesame oil, chile paste, lime juice, vinegar, ginger, garlic, lemongrass, soy sauce and stir to mix. Add the tofu and stir everything to coat. Set aside to marinate for 20-30 minutes.

Warm the coconut oil in a large skillet over medium high heat. Use a large spoon to scoop out the tofu – leaving some of the marinade behind – and toss into the hot pan, sautéing for about 5 minutes, until lightly browned. Remove tofu from the pan and set aside. Add the remaining marinade to the pan, then add the broccoli and carrot until the broccoli gets a little crisp around the edges; add the coconut milk and cook until bubbling. Stir in the greens onions, cilantro, tofu and toss to combine.

Serve each bowl with a scoop of brown rice, a sprinkling of sesame seeds and a few avocado slices.