Flax-crumbed tempeh schnitzels & warm mustard potato salad
Golden tempeh slices in a crisp flaxseed and panko crumb, alongside warm new potatoes and edamame tossed in a wholegrain mustard and dill dressing.
Weeknight saag tofu with garlic butter beans
Spinach sauce and crispy tofu with a shortcut: a tin of butter beans warmed in garlic underneath.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Fry the tofu in half the oil until golden; remove.
- Step 2
Blitz and fry onion, garlic and ginger; add spices.
- Step 3
Add blitzed spinach; simmer 8 minutes, then soya cream and tofu.
- Step 4
Warm the beans with the sliced garlic in their liquid.
- Step 5
Beans in the bowl, saag on top, lemon over; chapatis alongside.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 28g |
| Carbohydrates | 42g |
| – of which sugars | 6g |
| Fibre | 13g |
| Fat | 26g |
| – of which saturates | 4g |
| – of which omega-3 | 0.6g |
| Calcium | 540mg |
| Iron | 6.4mg |
| Salt | 1g |
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