Vegan Tofu and Vegetable Stir-Fry with Ginger-Turmeric Marinade

Serves 4

Ingredients:

For the Tofu Marinade:

• 1 450g block of firm tofu, moisture removed and cut into cubes

• 1/4 tsp ginger powder

• 1/2 tsp turmeric powder

• 1 tbsp soy sauce

• 1 tbsp sesame oil

For the Stir-Fry:

• 1 tbsp diced ginger

• 1 medium-sized brown onion, diced

• 1 cup okra, sliced

• 1 cup green split peas

• 2 broccoli florets, chopped

• 3 cups kale leaves, chopped

• 1 tbsp extra virgin olive oil oil 

• Salt and pepper to taste

Instructions:

1. Marinate the Tofu:

1. Press the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top for about 15-20 minutes.

2. In a mixing bowl, combine ginger powder, turmeric powder, soy sauce, and sesame oil.

3. Add the cubed tofu to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes to allow the flavours to infuse.

2. Stir-fry the Vegetables:

1. Heat ½ tbsp of extra-virgin olive oil and ½ cup of water in a large skillet or wok over medium-high heat. 

2. Add the diced ginger and diced onion. Stir-fry for 5 minutes until the onion becomes translucent.

3. Add the sliced okra and green split peas. Stir-fry for another 10 minutes, adding extra water if required to cook the split peas through. 

4. Add the chopped broccoli florets and stir-fry for 5 minutes. Ensure there is a small amount of water to create a steam effect. 

5. Finally, add the chopped kale leaves and stir-fry for another 5 minutes until the kale is wilted and the vegetables are cooked through.

6. Season with salt to taste.

3. Fry the Tofu:

1. In a separate pan, heat the remaining tbsp of extra virgin olive oil over medium heat.

2. Add the marinated tofu cubes to the pan in a single layer.

3. Fry the tofu for 4 minutes on each side, or until they turn golden brown and crispy.

What makes this meal so good:

• The veggies and split peas provide carbohydrates and fibre whilst the tofu provides plant-based protein. 

• The ginger and turmeric used as spices provide antioxidant benefits. 

• The kale, broccoli, tofu, ginger and turmeric all stimulate PHASE II detoxification in the liver to support the excretion of toxins from the body. 

• The variety of plants used in this recipe feed your gut microbiota to benefit your health!

• It's a flavourful and nutritious dish that's both satisfying and delicious.

Assembling your plate:

1. Fill ½ of your plate with tofu. 

2. Fill ½ your plate with the veggies.

3. Enjoy your nutritious and delicious meal! Store in the fridge for a maximum of 72 hours or freeze for up to two months.

You can adjust the spices to taste and add salt and pepper where required. 

You can swap the tofu for chicken or turkey if you prefer. 

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