Baked flaxseed falafel with tahini slaw
Oven-baked falafel bound with flax, tucked into pittas with a lemony red cabbage slaw.
Sichuan-style aubergine & tofu
Silky aubergine and tofu in a garlicky, gently numbing sauce over jasmine rice.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the rice.
- Step 2
Fry the aubergine in two-thirds of the oil until collapsed and golden; 10 minutes. Remove.
- Step 3
Crisp the tofu in the rest; remove.
- Step 4
Fry garlic, ginger and bean sauce 1 minute; add soy, vinegar, sugar and stock.
- Step 5
Return aubergine and tofu; simmer 3 minutes and thicken with slaked cornflour.
- Step 6
Serve over rice with spring onions and Sichuan pepper.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 62g |
| – of which sugars | 12g |
| Fibre | 9g |
| Fat | 26g |
| – of which saturates | 3.5g |
| – of which omega-3 | 0.6g |
| Calcium | 280mg |
| Iron | 3.8mg |
| Salt | 1.8g |
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