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.

Ginger Tempeh Stir fry

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Ginger Tempeh Stir fry
This is a quick, easy and nutritious lunch. The tempeh is full of flavour with ginger, garlic and tamari. The stir fry combines carrots, onions and green beans. I serve this with some quinoa to make it a filling meal and to provide some extra protein.
Instructions
  1. Prepare the sauce ingredients by placing in a blender the sesame oil, ginger, garlic, vinegar, maple syrup, corn flour, and nut butter. Blend and set aside.
  2. In a large pan heat 2 tablespoons of the olive oil. Add in the tempeh and cook for 10 mins. Flip over the tempeh every few minutes to ensure all sides are browned. Then add 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to caramelise. Remove onto a clean plate.
  3. Add in the remaining tablespoon of olive oil and toss together the green beans and carrots. Cook for 3-5 minutes. Pour in the remaining sauce until it thickens. Toss to coat everything and cook until the sauce thickens. Add back in the tempeh and cook until warmed through, sprinkle over sesame seeds and serve.

Crispy Chilli Seaweed Squares



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Crispy Chilli Seaweed Squares

Prep Time 15
Cook Time 10

Servings


Ingredients

Prep Time 15
Cook Time 10

Servings


Ingredients


Instructions
  1. Mix the sesame oil, chilli powder and tamari together

  2. Lay the nori squares flat on a work surface

  3. Coat the nori squares lightly with oil mix using a pastry brush

  4. Place each nori square on top of each other and using kitchen scissors cut them into strips and then into squares

  5. Separate out into a prepared and oiled baking sheet and sprinkle over sesame seeds

  6. Bake in oven for 5 to 10 minutes until crisp. Keep checking to ensure they do not burn

  7. Remove from oven and allow to cool before eating