Tofu, Sweet Potato & Veg Satay

Published on

This delicious vegan satay serves: 4-5 people.

Ingredients:

  • 1 large onion
  • 1-2 cloves of garlic
  • 1 tbsp rapeseed oil
  • 2 medium sweet potatoes
  • 1 block of pressed tofu (280g)
  • 3 cubes of frozen spinach (or 3-4 handfuls of fresh spinach)
  • 4 handfuls of frozen peas (1.5 cups)
  • 5 tbsp peanut butter
  • Tin of coconut milk
  • 2 tbsp curry powder
  • 2 tbsp soy sauce
  • 1 tbsp of honey
  • Juice of I lemon

Method:

  • Chop the onion and garlic and sauté with the rapeseed oil over a medium heat for 2 minutes
  • While the onions are cooking peel and chop the sweet potato then add then to the pan and cook for about 5 minutes – until the sweet potato has started to soften
  • Add the frozen spinach and peas – cook for a another 5 minutes
  • Chop the tofu and add it to the pan, followed by the peanut butter, soya sauce, coconut milk, honey, lemon juice and curry powder
  • Serve with boiled rice or couscous or quinoa and enjoy!

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Maeve has written extensively for NHD magazine over the last few years, producing a wealth of dietetic and nutritional articles. Always evidence based and factual, Maeve creates material that is relevant and very readable. She provides high quality work with a professional and friendly approach. Maeve is a beacon of high quality knowledge and work within the nutrition writing community; and someone NHD magazine is proud to work with.

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