Orange chilli tofu

Many of you know that buddha bowls are my favourite. Β It’s a great way to add a wide diversity of nutrients in one meal, and the ability to choose your own toppings makes it a great party option to cater to individuals with different food intolerances.

Today’s buddha bowl topping is orange chilli tofu, inspired by a friend who introduced me to Korean chilli paste.

Ingredients:

1 block of firm tofu
1 onion, sliced
1 clove garlic, minced
1orange, juiced and zested
1 tablespoon Korean chilli paste (you can use another type of chilli if you like)
3 tablespoons tomato sauce
1 tablespoon maple syrup or sweetener of choice

Method:

  1. Wrap the tofu in clean towels and rest something heavy (e.g., chopping board, pot) on top of it for 15 minutes. This will drain the tofu of some of its water.
  2. In a bowl, mix the orange juice, chilli, tomato sauce and sweetener.
  3. Sautee onion in 2 tablespoons of water in a non-stick pan until it has softened.
  4. Add garlic and tofu and sautee for 10 minutes.
  5. Add the orange chilli mix you have prepared and cook the tofu some more until the sauce has reduced to a consistency you like.

Overnight Oats

I often get asked for whole food plant based no oil breakfast ideas that is a grab-and-go option in the mornings. My response is always, overnight oats! This is a basic overnight oats recipe using my homemade muesli as a base. One you have that down pat, you can create variety with any fruit that you serve it up with.
Ingredients:
1/2 cup muesli
1/2 cup plant milk
1/4 teaspoon cinnamon
1/4 teaspoon flaxseed
1 cup of mixed fruit (e.g., berries, banana, citrus)

Method:

  1. Place muesli, plant milk and cinnamon in a jar and leave in fridge overnight.
  2. In the morning serve overnight oats with fruit. If you are really rushed for time, you can top the jar with fruit and just grab and go.

Homemade Muesli


On a recent interstate trip, I had to pick up some store bought muesli, which I have not done in a very long time. I was surprised to read the ingredients list and find things I did not expect to be in muesli. Added sugar, oil and other preservatives. This recipe gives you the ratio of what you can toss together to make a muesli mix. There is no science to it. If you like a sweeter muesli, increase the amount of dried fruit. If you like it nutty, increase the nuts and seeds. I make my muesli with oats, but you can use any type of grain you like, or mix several types together for variety! Homemade muesli is affordable, without extra ingredients that you don’t need, and is a great base for an overnight oats recipe.

Ingredients:
5 cups grains (e.g., oats, spelt, quinoa flakes)
1 cup dried fruit (e.g., apricots, cranberries, raisins, pineapple)
1 cup seeds/nuts (e.g., pumpkin, pecan pieces, almond, sesame seeds, pumpkin seeds)

Method:

  1. Toss all ingredients in a giant bowl, or in a very large jar and shake it up.

Roasted garlic and white bean soup

The roasted garlic gives this hearty soup a warm and delicious flavour without the strong pungent flavours associated with this root vegetable.

Ingredients:
2 cans white beans, rinsed and drained
2 potatoes cut in large pieces
2 sprigs rosemary removed from stalk and finely chopped
1 onion
1 bulb garlic
1 1/2 tablespoon olive oil
1 bay leaf
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 litre stock
Salt and pepper to taste

Method:

  1. Slice off the top of bulb of garlic to reveal most of garlic cloves without peel.
  2. Drizzle olive oil on garlic and cook in 150C oven for about 20-30 minutes or when garlic browns.
  3. Sautee onion with 2 tablespoons of stock until softened.
  4. Add all ingredients except for salt and pepper and bring to boil then simmer for 30 minutes or longer.
  5. Season the soup.
  6. If you like a slightly chunky soup, remove several ladles of beans and give it a quick mash.
  7. Process soup until it is smooth and creamy.
  8. For chunky soup option, return the mashed beans into the rest of the soup.

Spinach tofu ricotta lagsana with homemade tomato sauce

I got quite excited by this delicious spinach tofu ricotta lagsana that makes me squeal when I take a bite. There are quite a few ingredients but it is totally worth it as a weekend meal comfort meal. It freezes well and I love bringing individual slices to work for lunch where it causes a bit of lunch envy.

Tofu ricotta ingredients:

1 block of very firm tofu, wrapped in a towel with heavy weights (like a pan) placed on top to squeeze out excess water
1/4 cup lemon juice
2 tablespoons nutritional yeast
1/2 teaspoon soy sauce
1 teaspoon miso
1/2 onion chopped
2 cloves garlic
4 handfuls of spinach
1 small bunch of basil

Tofu ricotta method:

  1. Sautee onion and garlic with 2 tablespoons of water until softened.
  2. Place all ingredients in a food processor and blend until there are no lumps

Tomato sauce ingredients:

1 jar passata or 1 large can of chopped tomatoes
1/2 onion chopped
1 clove garlic minced
1 tablespoon mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon oregano

Tomato sauce method:

  1. Sautee onion and garlic with 2 tablespoons of water until softened.
  2. Add remaining ingredients and simmer at a gentle heat for about 15-20 minutes.

Other ingredients:
Wholewheat lagsana sheet
1/4 cups cashews finely chopped
1 tomato finely sliced

Method:

  1. Spoon a layer of sauce at the bottom of a lagsana tray.
  2. Followed by a lagsana pasta sheet then a layer of the tofu ricotta.
  3. Repeat this until the final layer is a layer of sauce, then place thin slices of tomatoes over the top.
  4. Cook in 180C oven for 25 minutes.
  5. Take lagsana out from the oven, sprinkle the cashews over the lagsana and cook for another 20 minutes or until cashews are browned.

Garlic hummus (no oil)

Yes, this is an open sandwich. But it’s the garlicky no-oil hummus spread I’m bragging about. Excellent in a sandwich for a quick post workout snack. Or with carrot sticks, or cucumber sticks…you get the idea.

Ingredients:
1 can chickpeas, rinsed and drained
1/2 clove garlic (or 1 small clove)
1 tablespoon tahini
2 tablespoons lemon juice
1/4 teaspoon cumin
1/8 teaspoon smoked paprika
1/4 teaspoon soy sauce
Small dash of cayenne pepper if you like the heat
5 tablespoons water

Method:

  1. Blend all ingredients in a food processor until smooth

Chocolate Fudge

Even though more than half a year into this whole food plant based eating business, I continue to sometimes be skeptical when I hear of things like Black Bean Chocolate Fudge. But when I took this baby out of the oven and took a bite of a slice, holy moly, it works!

Pound for pound, black beans has a third more protein, almost eight times more iron and 30 times less saturated fat than beef. Plus there are properties in beans that feeds your lovely gut microbiome. Good for your mouth and great for your body!

Ingredients:

1 cup dates, soaked in hot water for 10 minutes then drained and checked for pips
1 can black beans, rinsed and drained
1/2 cup oats put through food processor to make it floury
1/2 cup cocoa powder
1/2 cup apple sauce
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla essence
2 tablespoons chopped apricots
Rind of 1 orange

Method:

  1. Process dates, black beans and apple sauce until you don’t see any individual beans and into a paste. You may have to scrape down the sides of your food processor a few times.
  2. Add the remaining ingredients except for apricots and process until fully combined.
  3. Stir through apricots.
  4. Bake 350F/180C for 30 minutes or until a skewer when poked through the fudge comes out clean.
  5. Cool for 10 minutes before cutting.