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
Buddha Bowl with Peanut Tofu and Tahini Turmeric Dressing
The tofu in this dish is marinated in a peanut sauce and then baked - which makes it really delicious. The buddha bowl is then made up of steamed broccoli, roasted sweet potatoes, spinach, red cabbage, avocado, and roasted red peppers - but you can add whatever veg is to hand or your favourite vegetables. I've then added a tahini and turmeric dressing which is full of flavour and also protein.
Make the peanut sauce by placing all the ingredients into a blender and blend until smooth.
Place the cubed tofu into a bowl and pour over the peanut sauce and ensure that it is all covered by the sauce.
Place the tofu on a oiled baking sheet. Add extra sauce to each tofu cube. Put into oven on 180C for 25 minutes. Then remove from the oven and set aside.
Place the sweet potato and a baking sheet and drizzle over olive oil and season. Bake for 20-25 minutes or until soft.
Place the red pepper on a baking sheet and drizzle with olive oil. Bake for 10 minutes.
To make the tahini turmeric sauce, combine all the ingredients into a blender and blend until smooth.
In a large bowl, place at the bottom 100g of fresh spinach and then add on top in layers the tofu, steamed broccoli, chopped avocado, shredded cabbage, red pepper, and sweet potato. Serve with the sauce.
This is a really powerful, superfood salad packed with phytonutrients, antioxidants, minerals and vitamins. The tahini dressing provides protein and good fats too.
Sprouting seeds tend to increase the nutrient levels of the seeds and sprouted seeds also contain lower levels of anti-nutrients.
This dish is full of flavour and high in fibre.The combination of the spiced buckwheat with onion, spinach and spices goes well with the roasted butternut squash, cauliflower and tofu. Buckwheat is very versatile and picks up flavours easily. It is actually a seed and not a grain and is gluten free.
Buckwheat is high in fibre and protein and a great source of manganese and magnesium making it a great energising food. High in fibre it has been shown to help heart health and control blood sugar levels.
This smoothy contains kale which is great for assisting with detoxification. It also has linseed, avocado, tahini and coconut oil which also provide an abundance of good fats. This smoothy should also keep you full for longer and help to stabilise blood sugar because it has good levels of protein provided by tahini and linseed. Finally, pineapple contains bromelain which aids digestion.