“Before bed, aim for foods that are rich in the amino acid tryptophan,” advises nutritionist Thalia Pellegrini. “Tryptophan helps the body to make the feel-good neurotransmitters serotonin and melatonin (the ‘sleepy hormones’). Both may help us sleep better. Sources of tryptophan include turkey, chicken breast, salmon, firm tofu and edamame.”

Ingredients

½ cup brown rice

175 grams Tofu (extra-firm, pressed then crumbled into pieces)

2 tbsp tamari

1 tbsp rice vinegar

1½ tsp sesame oil

1 carrot (medium, peeled and chopped)

½ cup frozen edamame (thawed)

1/3 cup water

2 minced garlic cloves

3 stalks green onion, chopped

1½ tsp Sriracha

1 cup cauliflower rice

Method

Cook the rice according to package directions.
Meanwhile, add the tofu to a bowl with 1/4 of the tamari and the rice vinegar. Stir to combine and ensure the tofu is well coated.
Heat the sesame oil over medium heat. Add the seasoned tofu and cook for five to six minutes or until browned.
Transfer to a plate or bowl and set aside.
To the same pan add the carrots, edamame, and water. Cover with a lid and steam for about five minutes until the carrots are just tender.
Add the garlic and half of the green onion and stir to combine then add the remaining tamari and sriracha.
Stir well and ensure the tamari is bubbling before adding the cauliflower rice, cooked brown rice, and tofu to the pan.
Stir to combine and continue to cook for two to three minutes or until the cauliflower rice is tender.
Stir in the remaining green onions.
Season with additional tamari or salt if needed.

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