I eat this twice a week, it's that good

Recipes, recommendations and more

Hey there,

I’m back again with a brand new recipe video. This week I thought I share with you one of my favourite dishes to make when I want something easy and quick.

Click here > Crispy Tofu “Egg” Noodles <

Full recipe below

Serves 4

400g extra firm tofu

380g any long noodle (gluten-free optional)

1-2 broccoli stalks, roughly chopped

125g garden peas

Sauce #1

1 tsp baharat

1/2 tsp smoked paprika

1 tsp maple syrup

1 tbsp tamari or soy sauce

1 tbsp olive oil

Sauce # 2

1 tbsp peanut butter

1 tsp sesame oil

2 tbsp soy sauce

1/2 tsp maple syrup

Pinch of red pepper flakes

1. Preheat oven to 180C fan

2. Make the first sauce in a large bowl. Crumble the tofu into the sauce, and toss to coat evenly. Spread on a greased baking sheet. Bake for 15-20 minutes until the tofu is crispy, tossing halfway.

3. In a large saucepan, bring water to a boil and cook the noodles according to the package instructions. To make them “EGG-Y”, turn the heat off and add 1 tsp baking soda, stirring occasionally. Let it stand for 2 minutes then drain. *DO NOT RINSE

4. Make the second sauce, and set it aside.

5. Cook the broccoli stem in boiling water for 3-4 minutes, and add the peas to the last minute of cooking, drain and set aside.

6. Add the noodles to a bowl with crispy tofu and cooked veg, drizzle the sauce on top and add fresh herbs. Additionally, I like to add lime zest and hot sauce.

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   This week’s recommendations:

   Food: Persepolis in London

   TV: Love Life: Season 2

   Book: How To Kill Your Family by Bella Mackie

   Cookbook: Zaika by Romy Gill

   Meditation: 10 minute calm meditation