Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing

Print Recipe
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

Chinese Tempeh with Quinoa

Print Recipe
Chinese Tempeh with Quinoa
The tempeh strips are marinated in a really tasty Chinese sauce and then tossed in corn starch and lightly fried to make them crispy. Then stir fry some red pepper, broccoli, onion, and garlic together with the remaining sauce and serve with quinoa - quick and simple and highly nutritious - packed with protein, fibre, and phytonutrients .
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Instructions
  1. Slice the block of tempeh into thin strips and place them in a large mixing bowl
  2. In a small bowl mix the sauce ingredients
  3. Pour the sauce over the tempeh and marinate for 30 minutes.
  4. Remove the tempeh from the bowl and place in a separate clean bowl - reserve the sauce.
  5. Add the corn starch to the bowl with the tempeh and toss until coated - shaking off any excess.
  6. Add the oil to a wok and put on a medium heat. Add the strips of tempeh and let each side brown - about 1-2 minutes.
  7. Now add the peppers, onion, and garlic - toss and saute the vegetables for 4-5 minutes - reduce the heat.
  8. Pour in the marinade over the tempeh and veg - toss to coat. Simmer for a minute to thicken the sauce.
  9. serve immediately with quinoa.

Peanut butter African Soup

Print Recipe
Peanut butter African Soup
This is a fabulous vegan soup that can be prepared in advance and kept in the fridge for 3-4 days. It has a peanut and tomato base which is full of flavour, very comforting, smooth, and filling.
Prep Time 20 mins
Cook Time 25 mins
Servings
people
Ingredients
Prep Time 20 mins
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. In a large saucepan add the oil and chopped onion and cook for 5 minutes until soft.
  2. Add all the ingredients for the sauce into a blender and blend until smooth.
  3. Add the remaining vegetables to the pan with the cooked onion and then pour in the sauce - stir well .
  4. Bring to the boil and then simmer for 15 -20 minutes until the vegetables are tender.
  5. Serve garnished with fresh coriander.

Crispy Sesame Tofu with stir Fry noodles

Print Recipe
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.

Stir-Fry Peanut Tofu with Cauliflower Rice

Print Recipe
Stir-Fry Peanut Tofu with Cauliflower Rice
This is a vegan, low carb, gluten free dish that is packed with phytonutrients, antioxidants and protein. The tofu is crispy and delicious - I used a combination of red peppers, courgettes, mushrooms and red onion in the stir fry but you can add your favourite vegetables to the dish. The cauliflower rice is low carb - cauliflower is a cruciferous vegetable which contains sulfuraphane
Prep Time 30 mins
Cook Time 1 hour
Servings
people
Ingredients
Peanut Tofu
Stir Fry
Cauliflower rice
optional extras
Prep Time 30 mins
Cook Time 1 hour
Servings
people
Ingredients
Peanut Tofu
Stir Fry
Cauliflower rice
optional extras
Instructions
Peanut tofu
  1. Drain the tofu and roll on absorbent towel to remove as much moisture as possible. Then pre-heat the oven to 180 degrees
  2. Cut the tofu into small squares and place on a parchment lined oven proof dish. Brush with the olive oil and then place into the oven for 25 minutes or until dry and firm. Remove from the oven and set aside.
  3. Prepare the sauce by whisking together the peanut butter, remaining olive oil, 1 tbsp tamari, maple syrup and sriracha. Add the tofu to the sauce and stir until fully coated - set aside to marinate for 20 minutes.
cauliflower rice
  1. Heat a large frying pan, add the oil, shredded cauliflower, tamari and garlic. Reduce the heat and place lid on the pan. Cook for about 5-8 mins until tender - check regularly and stir.
Stir-Fry
  1. In the meantime, add 1 tbsp olive oil to a wok - add the stir fry veggies and add a dash of tamari - stir fry for 5 minutes - then add the peanut tofu to warm through.
  2. Place cauliflower rice onto a serving dish and top with the veggies and tofu. Garnish with chopped coriander and serve.