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.
Instructions
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,
Sauce
  1. Place all the ingredients in a bowl and whisk until completely combined. Serve with the Buddha bowl

Crispy Sesame Tofu with stir Fry noodles

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Crispy Sesame Tofu with stir Fry noodles
This tofu is delicious and crispy and goes well with the noodles and stir fry.
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Tofu
Stir fry
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Tofu
Stir fry
Instructions
  1. Heat the oven to 180C. Cut the tofu into long rectangles. Place the pieces of tofu in a bowl and sift over the cornflour and then season. Shake the pieces so that they get evenly coated.
  2. Oil an oven proof dish and then add the slices of tofu. Pour the olive oil evenly over the tofu and then sprinkle over the sesame seeds. Place in the oven for 30-40 minutes - turn half way through.
  3. Mix the sauce, adding all the ingredients together
  4. Remove the tofu from the oven and pour over half of the sauce and leave to stand.
  5. Heat the sesame oil in a wok and add the vegetables and stir fry for 3-5 minutes. Add the cooked noodles - then add the sauce and thoroughly stir. Season to taste with extra tamari if required.
  6. Finally add the crispy tofu pieces and cook until heated through.
  7. To serve, sprinkle with chilli flakes, sesame seeds, chopped spring onions and chopped coriander.

Asian Tofu Spring Rolls

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Asian Tofu Spring Rolls
These are great for lunch - filled with fresh raw vegetables, coriander and crispy tofu. The sauce is full of flavour and great for dipping.
Prep Time 25 mins
Cook Time 15 mins
Servings
people
Ingredients
Tofu
Spring rolls
Prep Time 25 mins
Cook Time 15 mins
Servings
people
Ingredients
Tofu
Spring rolls
Instructions
  1. Toss the tofu in the cornflour and then fry in the sesame oil. Stir to ensure that all sides are browned.
  2. Prepare the sauce by adding all the ingredients together and stirring to combine. Add water as necessary to make the sauce pourable.
  3. Then add 2 tablespoons of the sauce to the tofu and then the tamari sauce, and maple syrup - stir well.
  4. Add tofu back to the pan and cook for several minutes until glazed. Set aside.
  5. To assemble spring rolls, pour warm water into a shallow dish and immerse each rice paper for about 10-15 seconds.
  6. Then spread each rice paper out on a board. Add a small amount of vermicelli noodles and layer each vegetable (cucumber, red pepper and carrot) on top together with some coriander and 2-3 pieces of tofu on top.
  7. Gently fold over and tuck in the edges and continue rolling until sealed.
  8. Repeat with the remaining rice paper, vegetables and tofu until all of rice paper and veg has been used.
  9. Serve with the remaining peanut dipping sauce.

Tofu with Chilli Ginger Sauce

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Tofu with Chilli Ginger Sauce
This is sweet, spicy and sticky and has a great flavour. It is quick and easy to make and goes well with brown rice, and steamed vegetables like bok choy and broccoli.
Instructions
Tofu
  1. Press the tofu on a clean tea towel to dry it as much as possible. Then cut it up into cubes.
  2. Mix the Chinese five spice and flour together in a bowl and then place the tofu into the bowl and toss so that it is covered in the dry mixture.
  3. Heat the oil in a frying pan and add the tofu. Cook on each side until crispy. this will take about 10 minutes. Season. Remove from the heat and set aside.
sauce
  1. Add the arrowroot to a pan and then stir in the vinegar to ensure that no lumps form. Add the rest of the sauce ingredients and blend well.
  2. Place over a medium heat and keep stirring until it becomes thick. Add more arrowroot if not thick enough (just mix up a teaspoon of arrowroot with some water and pour into the mix)Season. Remove from the heat.
  3. Place the tofu on a serving plate and drizzle over the sauce. Sprinkle over some sesame seeds. Leave the sauce on the side and let everyone drizzle extra sauce as required.

Rainbow Detox Salad with Toasted Cashews and Carrot and Ginger Dressing

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Detox Salad with Toasted Cashews and Carrot and Ginger Dressing
This is a fast and easy to make salad with a fresh tasting dressing. It's called a rainbow detox salad because it is full of different colours as well as having kale, broccoli and cabbage which are great in assisting the body to detoxify. The salad is full of antioxidants and is also anti-inflammatory. The cashew nuts provide protein and good fats. The avocado also provides good fats - so its a really healthy and balanced salad.
Prep Time 30 Mins
Servings
People
Prep Time 30 Mins
Servings
People
Instructions
Salad
  1. Add all the ingredients in a large bowl and toss to combine. Season. In a heavy pan, place cashew nuts and cook on a low heat until they start to brown, stirring occasionally to ensure they do not burn. Remove from heat, cool and throw over salad.
Dressing
  1. Add all ingredients to a blender or food processor and process until smooth. Season. Toss salad with the dressing.