Drain the tofu and wrap the block in a double layer of kitchen towel and pat dry as much as possible. Keep doing this until the tofu is as very dry. Cut the tofu into 3/4 inch cubes.
In a large frying pan/wok - heat the oil and then add the tofu and drizzle with 1 tbsp of tamari sauce. Add the chopped onion to the pan.
Saute for about 10 minutes, stirring regularly. Then add the garlic, sriracha and remaining 2 tbsp of tamari sauce. Stir and cook for another minute. Remove from the heat and set aside.
Whilst the tofu is cooking, preheat the oven to 180C and line 2 trays with parchment paper.
Place the cauliflower in a bowl. Melt the coconut oil in a small saucepan and add the spices. Remove from the heat and pour over the cauliflower - toss until covered and then season. Spread out evenly on a tray and place in the oven and cook for 20-25 minutes,
On the other tray, place the red pepper, courgettes, and mushrooms. Drizzle with the olive oil and season. Place the crushed garlic over the mushrooms. Then place in the oven and cook for about 20-25 minutes.
Place the seeds in a separate small bowl and pour over 1 tsp of olive oil and 1 tsp tamari. Mix. Place the seeds on a lined tray. spread out and cook in the oven for 10 minutes
In the meantime in a large serving bowl, mix the lettuce leaves and spinach. Add the roasted veg on top together with the Stir fry tofu. Sprinkle over the seeds and serve with the sauce,
Place all the ingredients in a bowl and whisk until completely combined. Serve with the Buddha bowl
The tempeh strips are marinated in a really tasty Chinese sauce and then tossed in corn starch and lightly fried to make them crispy. Then stir fry some red pepper, broccoli, onion, and garlic together with the remaining sauce and serve with quinoa - quick and simple and highly nutritious - packed with protein, fibre, and phytonutrients .
In an ovenproof dish, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1/2 tsp cinnamon, and then season. Cook in the oven for 25-30 minutes until cooked. Halfway through - stir.
Line a separate baking sheet with parchment paper - - Mix together 1 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp cinnamon, the cayenne and seasoning. Place in oven for 8-10 minutes and watch closely so they do not burn.
Meanwhile in a large bowl add the spinach . Add the pomegranate.
To make the vinaigrette - Fry the onion lightly in a frying pan with some oil. Place the cooked onions in a bowl and add the remaining ingredients.
Pour the dressing over the salad in the bowl and toss. Add the roasted squash and pumpkin seeds - top with the slices of vegan cheese and then serve,
Miso soup is delicious and healthy and this version is really spicy - with the seared tofu it makes a great lunch. Miso is a protein-rich fermented soybean paste. It is rich in essential minerals and a good source of various B vitamins, vitamin E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy.
Place all the paste ingredients into a food processor and blend. Set aside.
Press out as much moisture as possible. Cut into cubes. In a large pot, heat the oil and start frying the tofu until it has browned. Add 1/4 of the paste, stir and cook for a further 2 minutes. Remove from the pan and set aside.
To the same pan add the shitake mushrooms and a tablespoon of the paste and stir fry until golden brown.
Add the stock and milk and bring to the boil - reduce the heat and simmer. Put the remaining paste into the saucepan and stir to thoroughly combined.
Place cooked noodles into the soup together with the cooked tofu, stir and cook for a further 2 minutes.