Tempeh satay traybake with broccoli
Tempeh and broccoli roasted until crisp, dressed in a lime-peanut satay sauce.
Banh mi-style tofu baguette
Crispy tofu banh mi: pickled carrot, cucumber, coriander and sriracha-yogurt in a crusty roll.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Pickle carrot and cucumber in vinegar and sugar, 15 minutes.
- Step 2
Cornflour the tofu; fry crisp in the oil. Glaze with soy and maple.
- Step 3
Mix yogurt and sriracha.
- Step 4
Split, spread, stack: tofu, pickles, coriander.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 24g |
| Carbohydrates | 62g |
| – of which sugars | 14g |
| Fibre | 8g |
| Fat | 20g |
| – of which saturates | 3g |
| – of which omega-3 | 0.5g |
| Calcium | 380mg |
| Iron | 3.6mg |
| Salt | 1.4g |
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