Tofu Coconut Curry

Serves: 3

Thanks to the tofu, chickpeas and quinoa, this is a high protein plant-based dinner.

• 1 tbsp toasted sesame oil

• 1 block firm tofu, cut into 1 inch cubes

• 1 tbsp olive oil

• 1 small yellow onion, finely diced

• 2 medium carrots, cut into diagonal rounds

• 3 cloves garlic, finely sliced

• 1 tbsp curry powder

• ½ tsp ground turmeric

• ¼ tsp paprika

• 720ml (1.2 pints) stock

• 90g (3.1 oz) quinoa (we used red)

• 1 x400g (14.1 oz) tin chickpeas, drained and rinsed

• 1 x400ml (13.5 fl oz) coconut milk

• 50g (1.7 oz) kale, chopped (optional)

• Salt and pepper, to taste

To serve:

• 1 tbsp olive oil

• ½-1 lemon

• 5g fresh coriander, chopped

• Pinch of chilli flakes

1 Heat the sesame oil in a non-stick frying pan. Season the tofu with salt and pepper and pan fry until golden on all sides. Open to bake in the oven at 200°C (180°C fan)/400°F/Gas 6 for about 50 minutes until golden if you prefer.) Set aside.

2 Meanwhile, heat 1 tablespoon of olive oil in a large soup pan. Add the onions and carrots and cook for 3 minutes. Add 2 cloves of garlic and cook for 1 more minute.

3 Add the spices, stock and quinoa. Cook on a medium low heat for about 15 minutes until the quinoa is cooked and the sauce thickens.Add the coconut milk, chickpeas, kale and tofu and warm through for about 2 minutes. (You can add the tofu just on top if you prefer but warm it up first). Season to taste with salt and pepper.

4 Fry remaining garlic clove slices in 1 tablespoon of olive oil (about 1 minute, until crisp).

5 Squeeze over fresh lemon and sprinkle with coriander, garlic clove with the oil and chilli flakes to serve.

• Recipe by Jo Harding, Food Photographer.

Modern Food Stories: modernfoodstories.com @modernfoodstories

Turmeric Veggie Fried Rice

Serves: 4

This turmeric and vegetable fried rice dish has the spicy tang of sriracha sauce.

For the rice:

• 2 tbsp vegetable oil

• 250g (8.8 oz) chestnut mushrooms

• 60g (2.1 oz) finely grated ginger

• 2 thumb-sized pieces of turmeric, peeled and finely grated (or use 1 tbsp of ground turmeric)

• 4 garlic cloves, thinly sliced

• 8 Brussels sprouts, thinly sliced

• 500g (1.1lb) ready-cooked basmati rice (two pouches)

• 3 tbsp water

• 4 spring onions, thinly sliced

• 2 large carrots, peeled into ribbons

• 1 large bunch coriander, chopped

For the sauce:

• 100g (3.5 oz) sriracha sauce

• 50g (1.7 oz) pure Canadian maple syrup (preferably amber for its rich taste)

• 1 red chilli, chopped

• 1 garlic clove, chopped

1 Heat the oil in a large wok. Add the mushrooms and fry for 5 minutes or until all moisture has evaporated.

2 Add the ginger, turmeric, garlic and the Brussels sprouts and fry for one minute.

3 Add the rice, stir well and add a few tablespoons of water.

4 Cover the pan with a lid for one minute. Shake the pan a few times to prevent sticking.

5 Remove the lid from the rice and stir well before adding the spring onions, carrot ribbons, coriander and a generous amount of seasoning.