Spicy Tofu Salad with Sriracha Dressing

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Spicy Tofu Salad with Sriracha Dressing
The dressing in this recipe is really creamy and spicy - a bit like a hot, spicy mayonnaise and so works really well with the tofu. The salad can be made with any of your favourite veggies.
  1. Whisk together the dressing ingredients in a bowl.
  2. Mix together the olive oil, tamari and sriracha for the tofu. Place the tofu in a baking dish and pour over the mix and ensure all the tofu is coated.
  3. Bake in the oven on 180C for 20 minutes.
  4. Assemble all the ingredients for the salad in a large bowl. Garnish with coriander. Add the tofu and serve the dressing in a bowl.

Asian Cabbage Salad with Roasted Cashews

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Asian Cabbage Salad
This has the same vegetables as the recipe for coleslaw but without the mayonnaise. Instead it has a hot and spicy dressing which makes this salad light and refreshing. Cabbage contains powerful anti-cancer compounds known as glucosinates. Studies demonstrate more anti-cancer activity with the cabbage family than any other vegetable and therefore this is a good reason to include them as often as possible in your diet.
  1. Put all of the prepared vegetables into a large bowl and toss so that they are all combined.
  2. Toast the cashew nuts in a pan for 5 minutes.
  3. Place the sauce ingredients into a small blender and blend until smooth.
  4. Pour the dressing over the vegetables and toss so that they are all covered.
  5. Add the cashew nuts and garnish with fresh coriander and slice red chilli. Serve.

Indian Chickpea Buddha Bowl

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Indian Chickpea Buddha Bowl
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.
Curried chickpeas
  1. Heat the coconut oil in a large frying pan.
  2. Add the onions, garlic, and grated ginger and cook on a medium heat for about 5-10 minutes.
  3. Add carrot, chilli and bell pepper and cook for a further 2 minutes.
  4. Add all the spices and cover with the water.
  5. Bring to the boil and then simmer. Cook until the vegetables are soft.
  6. Remove from heat and place in a blender. Blender until smooth. Pour back into pan and add chickpeas. Season. Cover to keep warm.
Brown rice
  1. While the sauce is cooking, place rice in a saucepan, cover with water and bring to the boil. Simmer until cooked and soft. Drain and season. Cover to keep warm.
  1. Heat the olive oil in a frying pan and add garlic and cook on a low heat for 3 minutes. Then add spinach and cook for 7-10 minutes until the spinach is wilted. Season.
  1. If desired, steam the broccoli and shred the cabbage. Chop up the coriander.
  1. Divide the rice between the bowls. Add the chickpeas, spinach, and broccoli. Top with the shredded red cabbage and coriander. Serve.