What do you do with tofu?
Kimchi Grain Bowl
Serves 2
Hitting 15 plant-based foods in one single recipe, this colourful grain bowl is a microbe-loving option and a real winner in the diversity stakes.
• 160g (5.6oz) cooked brown rice
• 120g (4.2oz) cooked quinoa
• 2 tbsp tamari
• 200g (7oz) tofu, sliced
• 2 garlic cloves, sliced
• 1-inch ginger, grated
• 1 tbsp sesame oil
For the topping:
• 150g (5.3oz) kimchi
• 80g (2.7oz) kale
• 3 spring onions, sliced
• 1 tbsp lime juice
• 1 tbsp sesame seeds
1 Cook rice and quinoa as per the packet instructions.
2 Add 2 tbsp tamari to a bowl, add the tofu and coat evenly.
3 Heat a frying pan to a medium-high heat and add oil. Add the tofu slices and cook on each side until golden. Turn down to a medium heat, add the garlic and ginger, cook for 1 minute. Remove the tofu from the pan, set aside. Add the kale to the pan with the remaining tamari, cook for 2 minutes.
4 Divide the cooked rice and quinoa into bowls. Top with tofu, kimchi, kale, spring onions and sprinkle with sesame seeds. Add lime juice and serve immediately.
Battered Tofu Nuggets
Serves 4
Golden, crispy, meat-free nuggets — a brilliant side dish or starter when you’re hosting family or friends.
• 400g (14oz) firm tofu
• 500ml (17fl oz) sunflower oil
• 100g (3.5oz) plain flour (we use gluten-free)
• ½ tsp paprika
• ½ tsp ground turmeric
• ½ tsp garlic granules or powder
• 1 tsp baking powder
• 185ml (6.2fl oz) sparkling water
Firstly, drain and press
