Spicy Tofu Salad with Sriracha Dressing

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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.

Asian Coleslaw

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Asian Coleslaw
This is a fresh slant on the classic recipe of coleslaw. All the basic ingredients are in this like cabbage, carrot and coleslaw - but there is the asian twist with ginger, tamari, chilli and coriander. It's a refreshing and light salad and can be combine with other dishes like spicy cauliflower or frittata.
Instructions
  1. In a large bowl add the red and white cabbage, carrots, onions, ginger, chilli, and coriander. Season. Toss so that everything is combined well.
  2. Add the vegan mayonnaise and tamari and stir until all the ingredients are covered in mayonnaise, Garnish with some fresh coriander and serve.

Asian Stir Fried Noodles with Cashews and Crispy Kale

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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.

Cauliflower and Chickpea Stew

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Cauliflower and Chickpea Stew
This is a warm and smooth stew made with a base of onions, garlic, ginger, tomatoes, coconut milk, spices and miso. It's mild but full of flavour and really comforting on a cold day. Here it is served with some steamed kale and brown rice,
Instructions
  1. In a large pan, heat the oil and add the onion and fry for about 5 minutes, stirring frequently. Add the garlic and ginger and cook for a further few minutes. Add the spices and cook for 1 minute more.
  2. Stir in the chopped tomatoes, miso paste and tamari and cook for 5 minutes, stirring occasionally.
  3. Mix in the coconut milk, chickpeas and red pepper and simmer for a further 10 minutes.
  4. Add the cauliflower, and cook for 10 more minutes or until the cauliflower is tender. Season.
  5. Serve with some steamed vegetables and/or brown rice.

Teriyaki Tempeh and Asian Salad

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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.