Spicy Tofu Salad with Sriracha Dressing

Print Recipe
Spicy Tofu Salad with Sriracha Dressing
The dressing in this recipe is really creamy and spicy - a bit like a hot, spicy mayonnaise and so works really well with the tofu. The salad can be made with any of your favourite veggies.
Instructions
  1. Whisk together the dressing ingredients in a bowl.
  2. Mix together the olive oil, tamari and sriracha for the tofu. Place the tofu in a baking dish and pour over the mix and ensure all the tofu is coated.
  3. Bake in the oven on 180C for 20 minutes.
  4. Assemble all the ingredients for the salad in a large bowl. Garnish with coriander. Add the tofu and serve the dressing in a bowl.

Spicy Cauliflower

Print Recipe
Spicy Cauliflower
This is a really quick and easy dish to make - they can be served as a snack or can be part of a main meal. They are also delicious with salad. They are crunchy on the outside - with the spicy batter and sriracha sauce and soft on the inside. Cauliflower is a cruciferous vegetable and is great in helping the body to detoxify.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 190C. Line a baking tray with grease proof paper.
  2. In a bowl add all the ingredients other than the sriracha sauce. Whisk the batter until thick and creamy.
  3. Coat the cauliflower florets in the batter and then place on the baking tray. Bake for 20 minutes.
  4. Then remove from the oven and drizzle over the sriracha sauce and place back in the oven for another 10-15 minutes,
  5. Remove from the oven and serve,

Asian Stir Fried Noodles with Cashews and Crispy Kale

Print Recipe
Asian Stir Fried Noodles with Cashews and Crispy Kale
This stir fry is hot and spicy. The baked crispy kale brings a crunch element to the dish. The cashews also provide protein and some good fats. This is full of vegetables so has a good level of phytonutrients and antioxidants.
Instructions
  1. For the sauce - Put all the ingredients into a food processor and blend until smooth - then set aside.
  2. Place the kale onto a large balking sheet and drizzle over 1 tbsp oil. Mix well with your hands making sure that the kale is lightly coated with oil. Season. Place in the oven on 110C for 45-60 mins until the kale is crisp and turns a deeper green. Set aside to cool.
  3. Toast the cashews in a dry pan over a medium heat for 1-2 minutes stirring occasionally until golden. Chop and set aside.
  4. Heat 2 tbsp oil in a large wok , add the onion and cook until it starts to soften. Add the remaining vegetables and cook for 3- 5 minutes, then add the sauce and stir well. Cook for another 2 minutes.
  5. Add the cooked noodles and stir well until everything is coated. Stir fry for 2- 3 minutes.
  6. Place a heap of vegetable noodles on a large serving plate. Scatter the fresh coriander and spring onions over the top. Add the crispy kale and cashews onto the top of the dish. Serve with wedges of lime.

Vegan Chinese Fried Rice

Print Recipe
Vegan Chinese Fried Rice
This has a spicy sauce with rice, tofu, cashew nuts, peas, carrots, spring onions, coriander leaves and garlic - it is delicious. You could serve this as a light lunch or as an accompaniment.
Instructions
  1. Place the cubed tofu into a oiled baking dish and put into oven on 180C for 20 minutes or until starting to brown.
  2. Put the rice into a saucepan and add water. Place on heat and bring to the boil. Simmer for 25 mins or until soft. Drain and set aside.
  3. In a separate bowl mix together the sauce ingredients. When the tofu is cooked, remove from the oven and then scoop it into the sauce bowl. Allow to marinate for 10 minutes
  4. Scoop the marinated tofu from the bowl and place in a large frying pan with 2 tablespoons of the sauce. Place on heat and cook for 10 minutes. Then add the onion and garlic and continue yo cook for another 5 minutes before pouring in the remaining sauce.
  5. Then add the carrots and peas, followed by the rice. Mix well and cook for a further 5 mins. Then serve. Garnish with some toasted cashew nuts and coriander.

Teriyaki Tempeh and Asian Salad

Print Recipe
Teriyaki Tempeh and Asian Salad
Tempeh makes a delicious protein addition to any meal. Tempeh is fermented soya beans that are formed into a sort of cake or loaf. Tempeh actually contains more fibre and protein than tofu because it is less processed. It is also a good source of potassium, magnesium, B6 and iron. This is a fresh, delicious and nutritious light lunch, full of flavour.
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Instructions
Teriyaki Tempeh
  1. Prepare the tempeh first. Cut tempeh into triangles and steam for 10 minutes.
  2. Add all the ingredients for the marinade into a bowl and mix.
  3. Place tempeh in a dish and pour over marinade and ensure that it is all covered. Set aside for 20 minutes to marinate.
  4. In a frying pan, melt the coconut oil. Fry the tempeh for 5-7 minutes on each side until crispy.
  5. Mix the teriyaki sauce ingredients
  6. Once the tempeh has been fried, pour the teriyaki sauce into the frying pan and cover the tempeh. Continue cooking for 2 minutes, and then set aside.
Asian salad
  1. Whisk all the dressing ingredients together and set aside.
  2. Place all vegetables and herbs in a large bowl and mix.
  3. Drizzle the dressing over the salad and then top with the Teriyaki Tempeh. Serve immediately.