Cauliflower fried rice with crispy baked tofu
Serve golden tofu with cauliflower fried rice and plenty of sweet chilli sauce for a low-calorie, veg-heavy, meat-free midweek dinner
Tahini tofu veg bowl with sesame lime dressing
Serves 3
Easy
Prep:
Cook:
Dress a vibrant bowl of goodness (think sweet potato, silken tofu and kale) with a fresh sesame and lime dressing.
Skip to ingredients
- 500g sweet potatoescut into 2cm chunks
- 1 tbsp olive oil
- 1 tsp baharat
- 290g (drained weight) silken tofu
- 2 tbsp tahini
- 1 large garlic clovegrated
- 1 tsp soy sauce
- 1 limezested and juiced
- 2 tbsp sesame oil
- 1 tsp honey or maple syrup
- 60g kalelarge stalks removed and leaves roughly torn
- 250g cooked beetrootcut into wedges
- 150g carrotscoarsely grated
- 3 tbsp toasted black sesame seeds
Nutrition: per serving
- kcal493
- fat23g
- saturates3g
- carbs52g
- sugars24g
- fibre11g
- protein14g
- salt0.7g
Method
step 1
Heat the oven to 240C/220C fan/gas 9. Combine the sweet potatoes with the oil and baharat, and season. Spread in an even layer on a lined baking tray and roast for 25-30 mins, turning halfway
step 2
In a small blender, blitz together the tofu, tahini, garlic, soy and lime zest until smooth.
step 3
Combine the sesame oil, honey and 2 tsp of lime juice in a small jar with a pinch or salt. Shake to combine.
step 4
Put the kale leaves in a bowl and sprinkle over a pinch of sea salt flakes. Massage the kale, squeezing and scrunching the leaves for a couple of minutes to tenderise.
step 5
When the sweet potato is tender and starting to char you can assemble the lunch bowls. Divide the whipped tofu between three bowls or lunch boxes, spreading in an even layer. Top each with a third of the sweet potato, kale, beetroot and carrot.
step 6
When you’re ready to eat, drizzle over the lime dressing and scatter over the sesame seeds.
