This is a fragrant Indian rice dish cooked with whole spices, herbs and vegetables like mushrooms, red pepper, peas, mushrooms and coriander. It's vegan and gluten free. It also contains cashew nuts which means that not only is it full of fibre and phytonutrients but it also contains protein and good fats. Serve as a light lunch on its own or with some salad.
Place the cubed tofu into a oiled baking dish and put into oven on 180C for 20 minutes or until starting to brown.
Put the rice into a saucepan and add water. Place on heat and bring to the boil. Simmer for 25 mins or until soft. Drain and set aside.
In a separate bowl mix together the sauce ingredients. When the tofu is cooked, remove from the oven and then scoop it into the sauce bowl. Allow to marinate for 10 minutes
Scoop the marinated tofu from the bowl and place in a large frying pan with 2 tablespoons of the sauce. Place on heat and cook for 10 minutes. Then add the onion and garlic and continue yo cook for another 5 minutes before pouring in the remaining sauce.
Then add the carrots and peas, followed by the rice. Mix well and cook for a further 5 mins. Then serve. Garnish with some toasted cashew nuts and coriander.
Chickpeas in a curried sauce with brown rice, sauteed garlic spinach and broccoli. This is an easy, highly nutritious main course packed with protein and fibre. Buddha bowls are very fluid and you can add your favorite veggies and grains. Here I've added some broccoli which aids in detoxification and goes well with the curry. The cabbage gives it some freshness and crunch.
Place all ingredients into a blender and process until smooth. Set aside.
Preheat oven to 180C. Slice tofu into 2 inch squares.
Mix tamari, olive oil and ginger into a bowl and soak each tofu square in the bowl so that it is covered with the sauce before placing on a prepared baking sheet. Sprinkle with salt and place in oven for 15 - 20 mins. When cooked remove from oven and set aside.
Place brown rice in a saucepan with sufficient water and cook until soft. Drain and set aside.
Place the aubergine and butternut squash on a baking tray, sprinkle with olive oil and place in oven for 20-30 mins or until soft. Remove and set aside.
Heat the oil in a wok and cook the onion until soft. Then add the mushrooms, courgettes, peas, and cook for 5 mins. Then add the stir fry sauce (use less of it if you do not want it too hot) and stir and cook for a further 5 mins.
Then add the rice, baked aubergine, butternut squash and tofu and stir well. Cook for further 2-3 mins.
Scoop out ingredients onto a serving dish and garnish with coriander, chopped spring onions and chopped red chilli before serving.