NutritionSortLoading...
Loading...

1 medium leek, chopped into half moons

Olive oil, salt and black pepper

3 cloves garlic, minced

150g uncooked grain of choice, rinsed

Around 300ml vegan stock, or 300ml water and 1 tsp vegan stock powder

400g extra firm tofu, pressed and cut into 1cm cubes

1.5 tbsp cornflour

3 tbsp tamari

1.5 tbsp rice vinegar

Juice of half a lime

2 cloves minced garlic

1 tsp agave syrup

1 tbsp sriracha (if you like it spicy!)

Select allAdd

1. Fry off the leeks on a medium/low heat for 8-9 mins, with a pinch of salt and some black pepper, until softening and starting to caremelise. Add the garlic and fry until fragrant. Rinse the grains and add those into the pan, coat with the garlic leek mix, then pour over the stock or water + stock powder, bring to a bubble, then reduce to a simmer and cook until the grain is soft. Add more water if you need to.

2. Press the tofu and squeeze out as much water as you can, this will ensure it holds its shape and absorbs the sauce. Cut into 1cm-ish cubes, add to a large mixing bowl and coat well in the cornflour, some salt and pepper. I like to toss the bowl up and down.

3. In a small bowl, mix the sauce ingredients together.

4. Heat up a large, non-stick pan and fry the tofu in sesame oil or olive oil until lightly brown on all sides. Pour over the sauce and fry until it's almost all be absorbed- and the tofu is looking lovely and golden brown. Don't worry about browning it on all sides. Remove and set aside.

5. Hummus flavored with ginger and

   turmeric: (add ½ tsp turmeric mixed with 2 tsp olive oil and ½ a thumb sized piece of fresh ginger to your conventional hummus ingredients when blending) or you can just use plain shop-bought hummus and blend it with the turmeric and ginger

6. For the carrot pickle:

   Julienne the carrot, place in a small bowl, add the lime, vinegar and salt. Pinch roughly with you fingers, season to taste and set aside in the fridge until ready to serve.

7. Top with :

100g fresh or frozen edamame beans (if frozen, thaw beforehand or pour over boiling water)

½ a ripe avocado per person, sliced thinly

Black sesame seeds

Lime wedge