Happy New Year! I’m trying to kick off the year, as ever, with some good habits but I want them to be sustainable and actually focused on making me happy more than anything else. My parents have opted for some crazy keto-inspired diet, which sounds truly horrifying as a borderline-dairy-intolerant-vegetarian! As we won’t be sharing many family meals for a while, I’m putting more effort into making the food that I really want to eat – starting today.
I’ve teamed up with my friend Sasha to write delicious weekly recipes for her wonderful subscribers. She runs a fitness subscription site that combines pilates, yoga, cardio, barre – basically if you want to feel the burn, she’s your woman! Sasha has loads of amazing videos, and when you think how much fitness classes used to cost when the world was normal… it’s a bloody steal PLUS there’s nobody there to see my bright red face sweating away to the music. Make sure you have a look at sculptwithsasha.com for more info and subscribe to her brilliant workouts if you can!
This recipe can be used as a guide and will work with lots of substitutions, so just use what you have and get a bit inspired! It’s the perfect make-ahead lunch to save those precious daylight hours in your lunch breaks too.
- 1/2 head broccoli, divided into florets
- 1 sweet potato or 1/2 a butternut squash, cubed, about the size of a Quality Street
- 1 red onion, cut into wedges
- 1 tsp cumin seeds, or spice of your choice
- 1 tsp sumac, or spice of your choice
- 1 block tofu, cubed
- 2 tsp soy sauce
- 2 tsp garlic granules
- 2 handfuls of spinach or kale
- Olive oil
- Heat the oven to 200°. Toss the broccoli, sweet potato and red onion (or other veg of choice) with the cumin seeds, sumac and a drizzle of oil on a baking tray. You may wish to keep the sweet potato at one end of the tray in case it needs slightly longer to cook. Roast for 20-25 mins, until the broccoli is starting to crisp and the sweet potato or squash is soft.
- While the veg is cooking heat a glug of oil in a non-stick frying pan over a medium-high heat. Once hot throw in the tofu. Allow to cook for a couple of minutes, tossing occasionally. Then add the soy sauce, garlic granules and a good few cracks of black pepper, stirring to coat all of the tofu. Fry for a further 10-15 minutes until your desired level of crispiness. I use garlic granules with tofu as it helps the tofu to take on more flavour and doesn’t burn as quickly as fresh garlic would on such a high heat. If you’re a fan of super crispy tofu try tossing it in cornflour before frying!
- To serve, fill two bowls or plates with a handful of spinach each (or lightly steamed kale) then top with the roasted veg and crispy tofu.
- Add any dressing, extra olive oil or toppings that your heart desires – I added a drizzle of tahini and some pumpkin seeds to mine to complement the sumac and cumin, but I will post some extra ideas below!
Why not try…
- Tossing the veg with smoked paprika, adding chilli flakes to the tofu and squeezing over a lime for some zing!
- Replacing the vegetable spices with some Chinese 5 spice and adding extra soy sauce to the tofu for an asian twist!
- Adding a spoonful of hummus to your bowl for a new texture and flavour dynamic!