Method

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.

Method

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.