Crispy tofu piccata with lemon, capers & cannellini beans
Golden cornflour-crisped tofu slabs sit over cannellini beans and wilted spinach in a glossy lemon, caper and garlic pan sauce, finished with parsley.
Tempeh & mushroom ragu with tagliatelle
A deep, savoury meat-free ragu where crumbled tempeh and mushrooms do the beef's job.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Fry the tempeh and mushrooms in half the oil until browned; remove.
- Step 2
Soften onion, carrot and celery in the rest for 8 minutes; add garlic, puree and oregano for 1 minute.
- Step 3
Return the tempeh with tomatoes, soy and a splash of water; simmer 25 minutes.
- Step 4
Cook the pasta; toss with the ragu and basil.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 24g |
| Carbohydrates | 68g |
| – of which sugars | 11g |
| Fibre | 11g |
| Fat | 17g |
| – of which saturates | 2.5g |
| – of which omega-3 | 0.6g |
| Calcium | 140mg |
| Iron | 5.1mg |
| Salt | 1.2g |
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