what to mix with greens powder

TTEOKBOKKI RECIPE

Tteokbokki, also known as Spicy Rice Cakes, is a beloved Korean dish enjoyed throughout Korea. This flavorful dish features chewy rice cakes, known as garaetteok, simmered in a sweet and spicy sauce. In this blog post, I’ll guide you through making Tteokbokki at home with easy step-by-step instructions, complete with pictures and a video tutorial!

EQUIPMENT

  • Cooking pot
  • Mixing bowl

INGREDIENTS

Main Ingredients

  • 400g rice cakes (preferably fresh)
  • 3 spring onions (whites chopped, greens cut into long strips)
  • 2 cups vegetable stock

For the Tteokbokki Sauce

  • ¼ cup gochujang (Korean red pepper paste)
  • 1 tbsp gochugaru (Korean red pepper powder)
  • 4 tbsp finely chopped garlic
  • 2 tbsp tomato ketchup
  • 1 tbsp sugar
  • 2 tsp soy sauce

For Garnishing

  • 1 tsp toasted sesame seeds
  • 2 tsp toasted sesame oil
  • 1 spring onion (finely chopped)

INSTRUCTIONS

  • Prepare the Rice Cakes
    • If using fresh rice cakes, add them directly to the stock.
    • If using frozen rice cakes, thaw them first and soak them in warm water for 15 minutes before cooking.
  • Make the Sauce
    • In a bowl, mix all the sauce ingredients until well combined. Set aside.
  • Cook the Rice Cakes
    • In a pot, bring the vegetable stock to a boil. Add the chopped spring onion whites.
    • Once boiling, add the rice cakes and cook for 2 minutes.
  • Add the Sauce
    • Stir in the prepared sauce and mix well.
    • Let the mixture come to a full boil and cook for 5–10 minutes until it thickens.
    • Add the spring onion greens and stir well. Let it simmer for a few more minutes.
  • Garnish and Serve
    • Sprinkle toasted sesame seeds, chopped spring onions, and drizzle with sesame oil.
    • Serve hot and enjoy!

(Watch the video for a step-by-step guide!)

CURRIED TOFU SCRAMBLE WITH SPINACH (INDIAN STYLE)

This Curried Tofu Scramble with Spinach is a delicious and healthy vegan dish that’s perfect for breakfast, lunch, or dinner. It’s packed with flavor from the Indian spices and is a great way to get your daily dose of protein and veggies.

INGREDIENTS

For the Scramble:

  • 1 tablespoon vegetable broth or olive oil
  • ½ medium onion, diced
  • 1 large red bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 block firm or extra-firm organic tofu, pressed and drained
  • 3 cups kale or spinach, roughly chopped

For the Seasoning:

  • ½ teaspoon curry powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon garam masala
  • ¼ teaspoon Himalayan pink sea salt
  • 1 tablespoon water

INSTRUCTIONS

  • Heat the vegetable broth or olive oil in a large skillet over medium heat. Sauté the diced onions for about 5 minutes until they are soft and translucent.
  • Add the sliced mushrooms and diced red bell peppers to the skillet, cooking for an additional 5-7 minutes until tender.
  • Push the cooked vegetables to one side of the skillet. On the other side, add the pressed and drained tofu. Use a wooden spatula to break the tofu into chunks and sauté until heated through, about 2-3 minutes.
  • In a small bowl, mix all the seasoning ingredients together, adding just enough water to form a paste (not too watery).
  • Pour the seasoning paste over the tofu, tossing to ensure each piece is evenly coated.
  • Add the sautéed veggies back to the skillet along with the chopped kale or spinach. Cover the skillet and cook for 5 minutes, or until the greens have wilted.
  • Garnish with chopped cilantro and serve immediately.

PRO TIPS & MEAL PREP IDEAS

  • If you don’t have kale or spinach, you can substitute with broccoli or tomatoes for a different twist.
  • A few slices of fresh avocado on the side make a delicious addition.
  • For best results, use extra-firm tofu, as softer tofu tends to crumble easily.