Tofu is a good source of protein and contains all eight essential amino acids which is what makes it the ideal substitute for meat, poultry, fish and seafood. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.
Only ever eat organic tofu and limit your intake to a maximum of 3 portions a week. Soya beans or edamame are also excellent ways to enjoy the benefits in the natural form.
Have a go at this very quick and simple recipe and they us know what you think.
Prep to plate: 15 minutes
2 tbsp sunflower oil
1 medium red onion – thinly sliced
1 large garlic clove – cut into chunks
1 medium chilli – sliced into rounds
100g Thai red curry paste
250ml coconut milk (can)
2 large carrots – cut into batons
175g tenderstem broccoli – trim ends, slice in half
280g (Clearspot Original) Tofu – drained, cut into small squares
100g sugar snap peas – trimmed
1/2 cup fresh coriander leaves
Heat the oil in a large saucepan on a medium heat, cook onion, garlic and chilli stirring until they soften
Add curry paste, coconut milk, water, carrots, stir to combine and simmer for around 4 minutes
Add tenderstem broccoli, tofu, cook for two minutes and then add sugar snap peas
If tofu isn’t your thing then you can add in any fish, some prawns or throw in some pan fried chicken, just make sure you slightly increase the cooking time by about 5/8 minutes if you add in fish, pre-cooked king prawns will cook just as quick as the tofu.
You can serve this with some brown rice (microwave packets take 2 minutes!) or whole wheat noodles which take about 6 minutes to cook and then top your dish with the fresh coriander leaves.