Inspiring Recipes

Ingredients

For the green curry guacamole:

1 ripe GEM^® avocado, peeled, pitted, and mashed

1 small red onion, diced

1 large clove garlic, minced

Handful cherry or baby plum tomatoes (80g), diced

1 bird’s eye or finger chilli, diced (remove the seeds for less heat)

Juice of 1 lime (about 2 tbsp)

1-2 tsp vegan green curry paste (depending on heat level)

3 tbsp fresh coriander, finely chopped (1 small handful)

1 tbsp Thai basil leaves, finely chopped

Pinch of sea salt (only if needed)

 

For the baked tofu:

100g extra firm tofu, sliced or cut into chunks

½ tbsp (8g) olive oil

½ tbsp (8g) tamari

Squirt of chilli sauce (optional)

 

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METHOD

1. Preheat the oven to 200 C/gas 6.

2. Dice the tofu/tempeh or break into small chunks and transfer it to a bowl.

3. Add the olive oil, tamari, and chilli sauce if using.

4. Toss to fully coat the tofu.

5. Bake for 30 minutes on a parchment lined baking tray until golden and crispy, turning the pieces halfway through.

 

To assemble the bowls:

100g dry rice noodles (vermicelli or rice stick), OR 200g fresh/cooked Konjac noodles

1 head baby gem lettuce, sliced or chopped

1 small carrot, peeled and julienned

200-300g assorted raw veg (bell pepper, mangetout, sugar snap peas, green beans, cherry or baby plum tomatoes, bean sprouts, etc.)

 

To serve:

Small handful each fresh coriander and Thai basil, sliced or left whole

1-2 spring onions, finely sliced

Lime wedges

½ tbsp (4g) roasted sesame seeds