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
Gram flour is made from chickpeas and is a great protein option as well as being full of fibre. These pancakes are spicy and go well with this hearty moroccan stew which is made with eggplant, chickpeas, spices and tomatoes. Its served here with some freshly chopped coriander and avocado which provides freshness to the dish.
Place eggplant on a baking sheet and drizzle with 2 tbsp of olive oil and sprinkle with salt. Roast for 30-35 minutes at 180C.
In the meantime, heat a large pan, add 2 tbsp oil and sauté onions for 4-5 minutes until soft. Then add garlic, cumin and paprika and stir for 1 minute.
Add tomatoes and water and stir thoroughly. Simmer for 5 minutes.
Add chickpeas, maple syrup, and harissa paste and stir well. Add the roasted eggplant and then continue simmering for another 10 minutes. Season.
In a food processor add all the ingredients and combine until you create a smooth batter, the consistency of double cream.
Place a frying pam over a medium heat. Drizzle a few drops of oil into the pan. Pour a large spoonful of the batter into the pan and swirl it around to make a small pancake. Cook until the edges of the pancake begin to turn lightly golden. After 2-3 minutes flip over and cook the other side. Repeat with the remaining batter.
Serve the pancakes with some sliced avocado, freshly chopped coriander and the Moroccan stew.
This is the vegan version of BLT but using tempeh rather than bacon so it’s really much healthier. The toast is gluten free with mashed avocado on top followed by lettuce and then some tomato - the tempeh is cooked with spices to give it a really smoky taste - great for breakfast or lunch since the tempeh provides plenty of protein and the avocado provides good fats.
Combine the spices (paprika and cumin) into a separate bowl together with the salt and pepper.
Oil with a brush one side of the sliced tempeh and then sprinkle onto the oiled side the mixed spices.
In a frying pan pour in the remaining oil and put the tempeh into the pan with the spiced side facing down. Then sprinkle the remaining spices on the tempeh so that both sides are covered. Cook on each side for 4-5 minutes. Then remove from the heat and set aside.
Toast the bread and spread over the mashed avocado. Place a layer of lettuce on top followed by slices of tomato. Then lay 2 slices of the cooked tempeh on top with 1 teaspoon of mayonnaise. Serve.
This curry is made with tempeh so that it provides good levels of protein. The cauliflower rice is also nutritious and low in carbohydrates. Cauliflower is a cruciferous vegetable and therefore aids in detoxification and balancing hormones.
Place into a food processor the chilli, tomato purée, ginger, garlic and 1 - 2 tbsp water. Blend to make a smooth paste. Set aside.
Place 1 tbsp oil into a frying pan on a medium heat. Add the tempeh and cook for 2 mins on each side until slightly brown. Set aside.
In the same pan add the aubergine, onion and red pepper with some extra oil and cook for 5-10mins until soft.
Then add the cardamom, cinnamon, bay leaf and whole peppercorns and stir for 1-2 minutes. Add the xylitol and stir.
Then add the ginger, chilli, garlic paste prepared earlier. Stir through. Add the coriander, cumin and garam masala and continue to mix for 1 minute. Season.
Add the tempeh and coconut milk and stir. Bring to the boil and then simmer for 5 minutes covered.
In a food processor, process the cauliflower florets until they are crumbly and about the same size as rice.
In a frying pan add the oil and fry the onion until soft. Add the cauliflower rice, turmeric and cumin and stir thoroughly until everything is combined. Cook on a low heat for 10 minutes until the cauliflower is cooked through.
Serve the cauliflower rice with the vegan Rogan Josh - scatter over some freshly cut coriander