We’ve selected our favourite “Revolution approved” recipes which are quick, easy, healthy and tasty!

Mexican tofu and vegetable stir fry

Mexican tofu and vegetable stir fry
Protein 33g
Carbs 29g
Fat 29g
Kcal 509


  • 140g firm or silken tofu
  • 60g red bell-pepper, sliced
  • 60g red onion, finely sliced
  • 70g cooked edamame beans
  • 60g closed cup mushrooms, sliced
  • 40g beansprouts
  • 3/4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 3/4 tsp chilli powder
  • a pinch of sea salt
  • a small handful of fresh coriander, finely chopped
  • 3 tsps (15ml) olive oil
  • 15g pumpkin seeds

Place the tofu block between several sheets of kitchen paper and place some weight over the tofu, such as a book. Leave for 10 minutes then cut into cubes.

Heat the oil in a large frying pan or wok over a medium / high heat. Add the tofu. Fry until golden on each side. Transfer to a plate lined with kitchen roll. Allow to cool.

Mix the dried spices together in a bowl and sprinkle over the tofu. Roll the tofu to cover in the spices.

Meanwhile, add the onion and bell-pepper to the pan. Fry gently for 3 minutes, stirring. Add the mushrooms and fry for 3 minutes, stirring. Add the beansprouts and cook for 2 minutes, stirring. Add the edamame beans and tofu, cover with a lid and heat through for 1-2 minutes.

Transfer to a plate and sprinkle over the seeds and fresh coriander. Serve.

Cauliflower power bowl

Cauliflower power bowl
Protein 25g
Carbs 33g
Fat 18g
Kcal 394


  • 1/4 of a large cauliflower, cut into bite sized pieces
  • a drizzle of olive oil
  • 1 tbsp tahini
  • 1/2 tbsp apple cider vinegar
  • a pinch of sea salt
  • 2 large stems of kale
  • 200g tinned chickpeas, drained
  • 1 tbsp nutritional yeast

Preheat oven to 180˚C/350˚F.

Place the cauliflower on a baking tray. Toss in the olive oil and bake for 30 minutes or until golden brown and tender.

Combine the tahini, apple cider vinegar and salt in a bowl. Add cold water a little bit at a time until the sauce reaches desired consistency.

Steam the kale for 5-10 minutes until bright green and tender.

Place the chickpeas in a saucepan over a medium heat and warm through, stirring frequently.

Assemble the bowls with some of the roast cauliflower, the chickpeas and the steamed kale. Top with the tahini sauce and the nutritional yeast.

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