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Dairy-Free
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Egg-Free
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Nut-Free
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Vegan
Ingredients
- 4 tablespoons sesame oil
- 1 red onion, finely chopped
- 3 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons ground turmeric
- 400g firm tofu, cut into 1cm cubes
- 200g frozen peas
- 2 red peppers, cut into 1cm cubes
- 2 large handfuls of spinach (about 100g)
- 2 tablespoons tamari
- 500g cooked rice (we use brown basmati rice; cook 175g if you don’t have leftovers)
- Salt and pepper
- Sriracha or hot sauce, to serve
Method
- Place a large frying pan over a medium heat and add the sesame oil. Once warm, add the red and spring onions, garlic, turmeric and lots of salt and pepper. Cook for a couple of minutes before adding the tofu. Mix well, ensuring the tofu gets coated in the turmeric.
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Add the peas, peppers, spinach, tamari and rice and cook for another couple of minutes before serving, making sure the rice is piping hot and heated through thoroughly. Serve with the sriracha.
This recipe was extracted from Deliciously Ella: Quick & Easy by Ella Mills, published by Yellow Kite.
You can read our in-depth interview with Ella Mills online.
Nutrition per serving
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Calories
482 kcal
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Protein
26g
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Fat
18g
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Saturates
2.7g
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Carbs
48g
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Sugar
8.5g
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Fibre
9.8g
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Salt
1.7g
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