Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing

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Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing
This recipe is full of deep flavours with turmeric cauliflower, red peppers, garlic mushrooms, courgettes, spicy seeds combined with stir fry tofu on a bed of mixed lettuce leaves and spinach.
Stir fry tofu
  1. 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.
  2. 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.
  3. 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.
Buddha bowl
  1. Whilst the tofu is cooking, preheat the oven to 180C and line 2 trays with parchment paper.
  2. 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,
  3. 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.
  4. 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
  5. 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,
  1. Place all the ingredients in a bowl and whisk until completely combined. Serve with the Buddha bowl

Asian Tofu Skewers with Spicy Cucumber Salad

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Asian Tofu Skewers with Spicy Cucumber Salad
This is a really quick, easy and tasty meal. The spicy cucumber salad is really refreshing and hot. Add some brown rice or cauliflower rice together with some steamed vegetables for a complete meal.
  1. Whisk all the ingredients for the marinade together in a bowl and set aside.
  2. Put the tofu, peppers, courgettes, tomatoes and mushrooms into the bowl with the marinade and leave to marinate for an hour.
  3. To make the salad, cut the cucumber in cubes and place in a bowl. Add remaining ingredients and set aside in the fridge.
  4. Thread the tofu and vegetables onto each skewer. Brush with any remaining marinade.
  5. Put oil into an ovenproof dish. Place the skewers into the dish and cook for 15-20 mins on 180C.
  6. Remove from the oven and serve with the spicy cucumber salad.

Spicy Roasted Vegetable Salad with Cashew Cheese Sauce.

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Spicy Roasted Vegetable Salad with Cashew Cheese Sauce.
This is delicious warm salad perfect for a cold winters day. The puy lentils and the cashews in the sauce provide good levels of protein and fat. The roasted salad contains, sweet potato, celeriac, carrot, red onions, and red pepper are tossed in a hot spicy sauce. The cashew nut sauce combines well with the roasted vegetables.
Cashew cheese sauce
  1. Soak cashew nuts for at least 2 hours in water.
  2. Drain nuts and place in high speed blender together with all the other ingredients. Blend and set aside.
Roasted vegetables
  1. Put all the vegetables on a baking tray with the oil and vinegar. Season. Roast in the oven for approximately 40 mins until cooked. Ten minutes before the end of cooking time add the cooked lentils and toss through the vegetables,
  1. Whisk together all the dressing ingredients.
  2. When the vegetables have finished cooking remove from the oven and pour over the dressing. Toss until all the veg are covered with the dressing.
  3. Place the salad greens on a large plate or platter and top with the roasted vegetables and lentils.
  4. Por over the cheese sauce and top with some chopped coriander. Serve