Stir-Fry Peanut Tofu with Cauliflower Rice

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Stir-Fry Peanut Tofu with Cauliflower Rice
This is a vegan, low carb, gluten free dish that is packed with phytonutrients, antioxidants and protein. The tofu is crispy and delicious - I used a combination of red peppers, courgettes, mushrooms and red onion in the stir fry but you can add your favourite vegetables to the dish. The cauliflower rice is low carb - cauliflower is a cruciferous vegetable which contains sulfuraphane
Prep Time 30 mins
Cook Time 1 hour
Servings
people
Ingredients
Peanut Tofu
Stir Fry
Cauliflower rice
optional extras
Prep Time 30 mins
Cook Time 1 hour
Servings
people
Ingredients
Peanut Tofu
Stir Fry
Cauliflower rice
optional extras
Instructions
Peanut tofu
  1. Drain the tofu and roll on absorbent towel to remove as much moisture as possible. Then pre-heat the oven to 180 degrees
  2. Cut the tofu into small squares and place on a parchment lined oven proof dish. Brush with the olive oil and then place into the oven for 25 minutes or until dry and firm. Remove from the oven and set aside.
  3. Prepare the sauce by whisking together the peanut butter, remaining olive oil, 1 tbsp tamari, maple syrup and sriracha. Add the tofu to the sauce and stir until fully coated - set aside to marinate for 20 minutes.
cauliflower rice
  1. Heat a large frying pan, add the oil, shredded cauliflower, tamari and garlic. Reduce the heat and place lid on the pan. Cook for about 5-8 mins until tender - check regularly and stir.
Stir-Fry
  1. In the meantime, add 1 tbsp olive oil to a wok - add the stir fry veggies and add a dash of tamari - stir fry for 5 minutes - then add the peanut tofu to warm through.
  2. Place cauliflower rice onto a serving dish and top with the veggies and tofu. Garnish with chopped coriander and serve.

Tofu Thai Green Curry

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Tofu Thai Green Curry
This is a fragrant and light dish for dinner. Here I have made my own green curry paste but if you do not have time then use a shop bought paste. Served here with brown rice.
Servings
Ingredients
Green Thai curry paste
Tofu Curry
Servings
Ingredients
Green Thai curry paste
Tofu Curry
Instructions
Thai paste
  1. Place all the ingredients into a food processor or blender and process until smooth - add some olive oil as necessary. Set aside
Tofu
  1. Cut the tofu into small cubes. Place in bowl and add oil and tamari and mix until covered.
  2. Grease and oven proof dish and place tofu into it. Cook in oven for 20-30 mins at 180C. Remove and set aside.
Curry
  1. Heat a large wok or frying pan and add oil. Add onion, garlic and ginger. Cook for 5-7 minutes.
  2. Add curry paste and chillie and continue stirring. Then add coconut milk, vegetable stock, xylitol an vegetables. Cook for about 10- 15 mins or until vegetables are cooked.
  3. Add tamari sauce and tofu. Then stir the fresh coriander into the curry. Serve with lime to garnish and extra coriander.

Roasted Butternut Squash with Vegan Chilli


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Roasted Butternut Squash with Vegan Chilli
Prep Time 15 mins
Cook Time 45 mins
Servings
People
Ingredients
Prep Time 15 mins
Cook Time 45 mins
Servings
People
Ingredients
Instructions
  1. Heat oven to 180C. Rub the squash with a little oil, then roast them on a baking tray for about 45 mins until soft
  2. Meanwhile heat the remaining oil in a large frying pan, then fry the onion for a few minutes until soft. Stir in the chilli and cumin and fry for 1 more minute.
  3. Add the lentils, chopped tomatoes, beans, and tomato puree and cook for a further 10 mins. Then stir in half the coriander.
  4. Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli.
  5. Fill the cavity of each squash with a quarter of the mixture and then scatter with the remaining coriander. Serve with some steam vegatables like kale.

Black Lentil Dahl



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Black Lentil Dahl

This is a highly nutritious dish which is full of flavour. Can be served with brown rice and/or a selection of vegetables.

Prep Time 30 Minutes
Cook Time 40 Minutes

Servings
People


Ingredients

Prep Time 30 Minutes
Cook Time 40 Minutes

Servings
People


Ingredients


Instructions
  1. Cook the black lentils by following instructions on pack

  2. In a large frying pan, heat oil and add chopped onions, and seasoning. Cook for 7-10 mins or until soft and golden brown

  3. Add garlic, ginger, and chillies to the frying pan and cook for a further1-2 minutes

  4. Add curry powder and garam masala to frying pan and stir for 30 seconds

  5. Add cooked and strained lentils to the frying pan together with the tomatoes

  6. Simmer and cook for a further 5-10 minutes or until desired consistency

  7. Squeeze over fresh lemon and garnish with the fresh coriander

  8. Serve with brown rice and/or freshly steamed vegetables of your choice