This week’s recipe is light, versatile and can be consumed warm or cold. It will fit in any school lunch box and all the dairy components can be easy removed to turn this little beauty into a vegan dish. Personally, I like to have it as a cold dinner accompanied with crispy lettuce leaves, yoghurt, tomato salad and bottle of beer.
I encourage you to playful with my recipes. By removing chickpeas and yoghurt this dish can be served as paleo and grain-free. I love the different textures, flavours and colours in this ultimate healthy fast food and a perfect kids school lunch. For all the meat eaters out there, the tofu can be simply replaced with a chicken mince.
- 370 g Hi-Protein firm organic tofu
- 1/2 red capsicum
- 1 tbsp sesame oil
- 1/2 bag coleslaw supreme salad (Coles)
- 250 g tin of chickpea, drained
- 2 tbsp toasted pinenuts
- 4 tbsp hoisin sauce (gluten free)
- 3 large tomatoes
- 1 small garlic clove
- pinch of salt
- handful of basil
- 8 iceberg lettuce leaves or cos leaves
- 1 avocado halved and sliced
- 2 tbsp of tzaziki dip
- 2 tbsp chopped coriander
- 1/4 lemon slice
1. Cut tofu and red capsicum in small pieces.
2. In a large pan heat the sesame oil, add the tofu and capsicum, coleslaw salad, chickpeas and pine nuts. Stir fry for 4-5 minutes. Add the hoisin sauce and mix well to combine.
3. In the meantime, dice the tomatoes and mix in a bowl with crushed garlic, pinch of salt and picked basil leaves.
4. Serve immediately or cold with tofu mix, salad leaves, sliced avocado, tzaziki dip, and tomato basil salad. Decorate with coriander and lemon slice.