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 been consulting on The Food Medic Educational Hub for 12 months now and has been a huge asset to the team. Her ability to translate some very nuanced topics in nutrition into easy-to-follow, informative articles and infographics is really admirable.

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Founder of The Food Medic

Maeve is incredibly talented at sharing scientific information in an easy to understand way. The content she shares with us is always really interesting, clear, and of very high quality. She’s one of our favourite writers to work with!

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Senior UX Writer at Thriva Health

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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Editor of Network Health Digest


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