Ingredients: 1 block of firm tofu 1 tablespoon vegan fish sauce (or soy sauce* if you cannot find fish sauce) 1 tablespoon chopped lemon grass (or grated lemon rind of 1 small lemon) 1 1/2 tablespoon lemon juice 1/2 red onion, sliced 1/2 cup chopped corriander and mint 1/2 teaspoon chilli powder
Method: 1. Break tofu into small pieces with your fingers, into a hot non-stick pan. 2. Sautee for 5 minutes and add lemon grass, lemon juice, chilli powder and fish sauce. Cook for another few minutes then remove from heat and leave to cool slightly. 3. Toss tofu through with with red onion, corriander and mint. 4. Eat on its own as a warm salad, or served with rice or as an addition in buddha bowl. *Soy sauce is not gluten free, use tamari instead.
Method: 1. Marinade chickpeas with soy sauce and spices for 10 minutes or longer. 2. Roast chickpeas in pre-heated oven 180C for 20 minutes. 3. Allow chickpeas to cool, then toss all ingredients together.
This is one of my favourite salads to make. It tastes delicious, and comes with black beans which is packed full of iron and other goodness. Adding fruit as an ingredient allows you to have the sweetness you need, without having to add sugar to the dressing. Serves: 4
Ingredients: 1 can black beans 1 cup corn 1/2 cucumber, deseeded and cubed 1 small capsicum, cubed 1/4 red onion, sliced 1/2 cup coriander, chopped 1 mango, cubed 2 tablespoons lemon juice 1/4 teaspoons mustard
Method: 1. Put corn in a hot pan without oil, and toss around frequently for about 5-10 minutes until corn has char marks. 2. Put lemon juice and mustard in a clean jar and shake to make a dressing. 3. Toss all ingredients and dressing together. 4. Ready to serve.