Thai Green Tofu Curry

 

Thai Green Tofu Curry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Once you have made the Thai Green curry paste from scratch, you will never buy shop bought again. It is quick and easy but more than that it is so fragrant and transforms the dish into a wonderful aromatic delight that is enormously satisfying. You can substitute the tofu for chicken or prawns. 

Course: Main Course
Servings: 8
Calories: 82 kcal
Ingredients
For the Thai Green Curry Paste
  • 2 tbs Sesame oil if you have an allergy use melted coconut oil / Olive oil
  • 3 Spring onions roughly chopped
  • 10 g Garlic cloves roughly chopped
  • 20 g Fresh ginger roughly chopped
  • 40 g Fresh Coriander
  • 25 g Fresh Thai basil
  • 10 g Stick of Lemongrass
  • 1 tsp Ground coriander
  • 1 Kaffir leaf fresh preferably but dried is fine
  • 1 tsp Ground cumin
  • Juice of 1 lime
  • ½ tsp Green chilli
  • 30 ml Tamari Soya Sauce
  • 2 tbs Water
  • 1 tsp Bouillon
  • 1 tsp salt
  • 1 tsp brown sugar
For the Curry
  • 2 tbs Sesame oil
  • 400 ml Coconut milk
  • 250 g Tofu or 250g boneless diced chicken chunks or 250g prawns
  • 500 g Assorted fresh vegetables; broccoli baby corn, leeks, sweet potato, bell pepper, pak choi, mange tout
How to make
To make the paste:
  1. Add all the ingredients into a Nutribullet, food processor or liquidizer and blitz until it turns into a smooth fairly runny paste. (I use a Nutribullet)
To make the curry:
  1. Heat the oil in a large pan.
  2. Add the vegetables and stir for a few minutes.
  3. Add the tofu( or prawns or chicken). Stir in well and cook for a few minutes.
  4. Place the paste in a mixing bowl and add the coconut milk to this. Stir to mix together.
  5. Add this coconut milk mixture to the pan. Stir and bring to the boil.
  6. Turn the heat done to allow the curry to simmer with a lid on it for 10 minutes.
  7. Serve with Basmati rice.
Nutrition Facts
Thai Green Tofu Curry
Amount Per Serving (100 g)
Calories 82 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2.2g14%
Sodium 291mg13%
Carbohydrates 4.23g1%
Sugar 2.19g2%
Protein 2.79g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Tofu, Basil & Sunflower Seed Dip

 

Tofu, Basil & Sunflower Seed Dip
Prep Time
10 mins
Total Time
10 mins
 

This is such a brilliant dip with lots of flavour and a great combination of protein, fibre and good fats. 

Course: Side Dish
Ingredients
  • 125 g Firm Tofu
  • 25 g Fresh Basil
  • 25 g Sunflower seeds
  • 2 tbs Olive Oil
  • Water to make it into a paste
  • Salt and pepper to taste
  • Juice of 1/2 Lemon
How to make
  1. Place all the ingredients in the Nutribullet and blitz until you have a paste. 


  2. This will keep for at least 3 days in the sealed container in the fridge. 

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Stuffed Portabello Mushrooms

Stuffed Portabello Mushrooms
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This vegan dish will even please those meat eaters amongst us. This works well as a main course with quinoa or a salad or as a starter. Packed with hidden vegetables and mixed with tofu, so it has great balance of protein, fibre, vitamins and minerals. 

Course: Main Course
Servings: 6
Ingredients
For the stuffing mixture
  • 2 tbs Olive oil or coconut oil
  • 10 g Fresh Garlic
  • 50 g Red onion
  • 100 g Bell pepper
  • 100 g Courgette
  • 200 g Carrots
  • 100 g Fresh Spinach
  • 10 g Fresh Sage
  • 500 g Firm Organic Tofu
  • 2 tsp Salt
  • 2 tsp Pepper
For the Mushrooms
  • 12 Large Portabello Mushrooms
  • 2 tbs Olive oil or coconut oil
How to make
To make the Mushrooms
  1. Remove the stalk from the mushrooms. They should twist off or you could cut them off. Save these for the stuffing mixture. Place the mushrooms in a large baking tray, or two if you need to. Drizzle them with 2 tablespoons of olive oil and place them in the oven at 200C for 7 to 10 minutes. They will become soft and may leave a bit of water. Take them out and leave them until you are ready to stuff them.

To make the stuffing
  1. Place all the vegetables, the mushroom stalks, garlic and the sage in a food processor and blitz until you have a finely chopped consistency. 

  2. Add the remaining oil into a wok or deep frying pan, over a medium heat.

  3. Add the finely chopped vegetable mix to the pan and stir.

  4. Next crumble in the tofu and stir well. Cook for a few minutes. Add slat and pepper to taste. 

  5. Spoon some of the stuffing mixture into each mushroom. You can be very generous with the stuffing.

  6. Place the stuffed mushrooms back in the oven for a further 5 to 7 minutes. 

  7. Serve with Quinoa or a salad. 

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Tofu Bites

These little burgers or bites, as we call them, are light and full of fresh flavours of basil and garlic. They are vegan and gluten free. They are light pan roasted, with a very little bit of oil, just to brown them. They take 5 minutes to make and are a great protein packed breakfast, snack, lunch or dinner. The raw crushed garlic is an excellent prebiotic.

Tofu Bites
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

These little burgers or bites, as we call them, are light and full of fresh flavours of basil and garlic. They are vegan and gluten free. They are light pan roasted, with a very little bit of oil, just to brown them. They take 5 minutes to make and are a great protein packed breakfast, snack, lunch or dinner. The raw crushed garlic is an excellent prebiotic.

Servings: 16 burgers
Calories: 141 kcal
Ingredients
  • 300 g Firm Tofu I use Dragonfly, but use any good quality tofu
  • 25 g Fresh basil
  • 5 g Fresh garlic
  • pinch of Himalayan salt
  • 1/4 tsp Olive oil or ghee or coconut oil this is to cook the burgers
  • 20 g Buckwheat flour
  • 20 g Quinoa flakes You can use more flour instead of the flakes
How to make
  1. Use a blender to crush the garlic and basil with a couple of tablespoons of water.

  2. Crumble the tofu into a bowl and add all the ingredients.

  3. Heat the oil in a frying pan.

  4. Make the tofu mixture into small burgers and cook on each side on a medium heat for 30 seconds. 

  5. Serve with a salad, a dip or in pitta bread with a mint yogurt dressing.

Nutrition Facts
Tofu Bites
Amount Per Serving (100 g)
Calories 141 Calories from Fat 55
% Daily Value*
Fat 6.07g9%
Saturated Fat 1.37g9%
Sodium 38mg2%
Carbohydrates 8.23g3%
Sugar 0.2g0%
Protein 13.41g27%
* Percent Daily Values are based on a 2000 calorie diet.
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Satay Chicken & Prawn Stir Fry

 

Satay Chicken & Prawn Stir Fry
Prep Time
10 mins
Cook Time
20 mins
Total Time
25 mins
 

If you are looking for a quick, easy meal which takes less than 30 minutes to make and is super tasty, then this is just for you. The satay sauce can be made ahead of time or can be stored for a week in the fridge. Its a great one to have around as it can be used as a dip too. This is gluten and dairy free and can be made vegan but using firm tofu to replace the chicken and prawns. 

Course: Main Course
Cuisine: Chinese
Servings: 6 people
Calories: 80 kcal
Ingredients
Satay Sauce
  • 3 tbsp Sesame oil
  • 30 g Fresh Ginger chopped finely
  • 20 g Fresh Garlic chopped finely
  • 400 ml Coconut Milk
  • 1 tbsp Mirin
  • 2 tbsp Tamari
  • 5 tbsp Crunchy Peanut butter (organic)
  • 1 Fresh lime you will need the juice
  • 1 tps Himalayan salt
  • 1 tps Chilli flakes optional
Stir Fry
  • 2 tbs Sesame oil
  • 350 g Boneless chicken cut into small chunks
  • 350 g Uncooked frozen king prawns
  • 100 g Red onion sliced
  • 200 g Leeks sliced fairly finely
  • 200 g Courgettes sliced fairly finely
  • 200 g Red Pepper sliced fairly finely
  • 125 g Broccoli chopped into bite sized florets
  • 28g g Coriander (fresh) chopped
  • 110 g Pak Choi sliced fairly finely
  • 200 g Mushroom sliced fairly finely
  • 120 g Mangetout whole
  • 140 g Baby Corn chopped into bites sized pieces
How to make
To make the sauce
  1. Mix all the ingredients in a mixing bowl, accept for the sesame oil and ginger and garlic. Stir until you get a smooth paste. I use a small whisk for this.

  2.  In a shallow frying pan, warm up the oil and gently fry the ginger and garlic. You want them to soften not to brown or take on any colour.

  3.  Add the sauce mixture to the pan and stir on a low to medium heat for a couple 3 to 5 minutes.

  4. Put aside until needed or you can allow it to colon and then store it in a glass jar in the fridge for up to a week. It makes a great dip. 

To make the stir fry
  1. Add the oil to a large wok.

  2. Next cook the onions and leeks until they are soft.

  3. 3. Add the chicken pieces and prawns. Stir for a few minutes.

  4. Add the remaining ingredient, except the pak choi and the coriander. Stir and place the lid on or cover the pan to allow the ingredients to cook on a low to medium heat for 10 minutes. 

  5. Add the satay sauce and the pak choi and coriander. Stir through thoroughly. Allow to cook for a further 2-3 minutes and it will be ready to serve. 

  6. Serve with rice or noodles. 

Nutrition Facts
Satay Chicken & Prawn Stir Fry
Amount Per Serving (100 g)
Calories 80 Calories from Fat 38
% Daily Value*
Fat 4.25g7%
Saturated Fat 1.42g9%
Sodium 132mg6%
Carbohydrates 3.13g1%
Sugar 1.83g2%
Protein 7.3g15%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan Palak Paneer

 

Palak Paneer ( Indian Spinach & Tofu)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is a family favourite and is a classic Punjabi dish. It is usually made with paneer, an Indian dairy curd but I have substituted the paneer with tofu to make a vegan version. It is delicious with some Indian bread or with rice. It could even be used as a filling for a jacket potato. It is not too heavily spiced so is light, simple and takes only 30 minutes from start to plate.

Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 59 kcal
Ingredients
  • 2 tbs oil you can use sunflower or light olive oil
  • 1 tsp whole Cumin Seeds
  • 1 whole dried Red Chilli
  • 250 g Onions chopped
  • 10 g fresh Garlic chopped finely
  • 20 g fresh Ginger chopped finely
  • 750 g frozen Spinach preferably chopped spinach
  • 50 g fresh Spinach
  • 4 tbs Tomato Puree
  • 1 tsp Himalayan salt
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1 tsp paprika
  • 250 g Firm Tofu cut into cubes
  • 20 g Pure(diary free spread) or Butter
How to make
  1. Heat the oil in a large saucepan on a medium heat

  2. Add the whole cumin seeds and the whole red chilli. 

  3. When these start to sizzle in the oil, add the ginger, garlic and onions.

  4. Stir for a few minutes and then add the frozen spinach. Stir this as best you can. 

  5. Add in the fresh spinach, tomato puree and the ground spices and salt.

  6. The frozen spinach should have started to defrost and should have released some water. If it has not, then add 3 or 4 tablespoons of water o help mix all the ingredients together. 

  7. Bring the mixture to the boil and simmer with the lid on for 10 minutes. 

  8. Add the cubes of tofu to the mixture, stir and allow to cook for a further 5 to 10 minutes.

  9. Before serving add the 'butter' or dairy free spread into the spinach mixture and stir it in. This is optional but will add a creamy flavour. 

  10. Serve with Indian bread or rice. 

Nutrition Facts
Palak Paneer ( Indian Spinach & Tofu)
Amount Per Serving (100 g)
Calories 59 Calories from Fat 33
% Daily Value*
Fat 3.68g6%
Saturated Fat 0.59g4%
Sodium 216mg9%
Carbohydrates 2.99g1%
Sugar 2.37g3%
Protein 3.52g7%
* Percent Daily Values are based on a 2000 calorie diet.
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Blackbean and tofu burgers

Black bean, tofu and veggie burgers with cashew cheese, homemade tomato sauce (which needs a bit of work), and a super yummy salad with steamed cauliflower, courgetti, rocket , cucumber, sweet corn and pine nuts. Tossed in a basic vinaigrette. I’m stuffed!

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