Sophie Waplington
Serves: Four generously
Total time: 35 to 40 minutes
Protein per serving: 21g
Plant count: nine
Ingredients:
- 1 white onion, sliced
- 1 leek, white and light green parts, sliced into half-moons
- 4 tbsp extra virgin olive oil, plus more if needed
- 250g (9oz) chestnut mushrooms, finely chopped
- 5 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 700g (1lb 9oz) white beans, plus their juices (if the bean juice is not salted, add ½ vegetable stock cube, crumbled)
- 3 to 4 medium tomatoes, sliced
For the scramble sauce:
- 35g (1¼oz) cashews or sunflower seeds
- 280g (10oz) silken tofu
- 20g (¾oz) nutritional yeast
- 1 garlic clove or 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp sweet white miso
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper
To serve:
- Freshly chopped chives
- Sourdough toast
Method:
- Start by soaking the cashews in boiling water for 10 minutes. Drain and set aside.
- In an ovenproof casserole dish on a medium heat, fry the onion and leeks in plenty of extra virgin olive oil with a pinch of salt and lots of black pepper for eight minutes or until it starts caramelizing.
- Add the mushrooms and more salt, and fry until the water has evaporated. Add the garlic and spices, and more oil if needed. Fry for another two minutes until aromatic.
- Add the beans and their juices. At this point, if you don’t want to use the bean water, you can replace it with 100ml (3½fl oz) hot water, with the veg stock cube dissolved in it. Stir to combine and season to taste.
- In a small blender cup, blend all the ingredients for the scramble sauce together. Add a little water if needed to loosen the sauce slightly so it’s a pourable consistency. Add to the pan. Stir well and season to taste, adding a little more lemon juice, salt or pepper if needed.
- Heat the grill to its top setting, then arrange the tomatoes on top of the dish, drizzle with olive oil, and add a little salt, then transfer to the top rack and grill for around six to 10 minutes, or until the tomatoes start to catch a small char. This will vary greatly depending on the size of your pan, the strength of your oven, and placement near the top of the grill, so do keep an eye on it as the tomatoes can burn very quickly.
- Top with fresh chives and serve with sourdough toast.
Tofu Power Bowl with quinoa, broccoli, and edamame
Sophie Waplington
Serves: Makes three sandwiches
Total time: 20 mins
Protein per serving: 44g
Plant count: 11
Ingredients:
- 200g (4 oz) firm smoked tofu
- 2 to 3 medium-large tomatoes
- 6 to 8 lettuce leaves
- 1 large ripe avocado
- 6 slices of wholewheat sourdough bread
- 6 tbsp plant-based (or other) cream cheese
For the chickpea smash mixture:
- 480g (1lb 1oz) chickpeas from a can or jar, drained and rinsed
- 4 spring onions, finely chopped
- 3 tbsp tahini
- 2 tsp Dijon mustard
- 2 tbsp chopped sun-dried tomatoes, plus 1 tbsp oil from the jar
- 1 tbsp chopped red chile (optional)
- 3 tbsp chopped fresh parsley
- Juice of 1 lemon (about 3 tbsp)
- ½ tsp salt, plus more to taste
- Lots of freshly ground black pepper
Method:
- In a large mixing bowl, combine all the chickpea smash ingredients and mash with a potato masher or fork until they are well mixed. Season to taste. Leave in the fridge whilst you prep the rest.
- Thinly slice the tofu, tomato, and avocado. Separate, wash, and dry the lettuce leaves.
- Toast the sourdough, then drizzle with a little olive oil and season with a small pinch of sea salt.
- Layer three slices of sourdough with the chickpea smash, then the remaining slices with the cream cheese, then the lettuce leaves, tomato slices, tofu and avocado slices. Carefully sandwich the two layers together, wrap up, slice down the middle with a serrated knife.
Read the original article on Business Insider