Caramelised Honey Spiced Tofu with Squash Puree & Edamame

Ingredients for Tofu:

• 200g of firm tofu cut into chunks
• 1/2 tbsp of rice wine vinegar
• 1 tbsp of low-sodium soy sauce
• 1/2 tsp of turmeric powder
• 1/2 tsp of chilli powder
• 1/2 tbsp of Linden Honey
• 1/2 tbsp of chilli flakes
• Pinch of pepper
• 2 tbsp of water
• 3 minced garlic cloves

Ingredients for Squash Puree:

• 1 cup of squash steamed
• 1/2 cup of boiled chickpeas
• 1/2 tbsp of honey mustard
• 1/2 cup of edamame steamed
• toasted sesame seeds to garnish

PRODUCTS USED IN THIS RECIPE

Method:

In a bowl, add firm tofu, rice wine vinegar, soy sauce, chilli powder and turmeric. Mix and marinate for 20 min.

In a non-stick skillet, pan-fry the tofu and set them aside.

In the same skillet, add 1 tbsp of honey, 2 tbsp of water, chilli flakes and minced garlic; cook until the sauce thickens, add pepper and mix

Add tofu into the honey sauce, taste test.

Now, in a high-speed blender, blend squash, mustard and chickpeas until smooth.

Plate up – add the squash puree and steamed edamame, then top with the caramelised honey tofu.

Enjoy your high-protein vegan dinner!

Tips:

For some extra carbohydrates, this meal is great with rice too.

If you’re looking for a little more texture, bake some of the chickpeas in the oven with a glug of oil.

For vegans who do not consume honey, this can be supplemented with maple syrup.