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Sweet Chilli and Lime Yuba

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A very easy, quick, and cheap lunch that serves 4. If you don’t have a spiraliser, you can use a vegetable peeler to create ribbons with the vegetables and cook them in the same way. 
 
Ingredients:
500g yuba (tofu skin, fresh or rehydrated)
4 cloves garlic, minced
1 inch piece ginger, grated
4 courgettes, spiralised
2 carrots, spiralised
1/4 cup sweet chilli sauce
2 tbsp soy sauce
1 tbsp lime juice
1/4 tsp Chinese five spice
2 tsp cornflour (cornstarch)
 
Directions:
1. Heat a nonstick frying pan over a medium heat, and coat with some spray oil. Fry the yuba until it starts to brown.
2. Add the garlic, ginger, and spiralised vegetables, and season the mixture lightly with salt. Continue to fry until the noodles are soft.
3. Meanwhile, mix the sweet chilli sauce, soy sauce, lime juice, five spice, and cornflour.
4. When the noodles have softened, add the sauce to the pan and cook until thickened. Serve hot.

Griddled Vegetable Sandwich

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Full of everyone’s favourite vegetables, this recipe makes two full sandwiches and takes under 15 minutes.

Ingredients

For the baste

1 tbsp balsamic vinegar
1 tbsp light soy sauce
2 tsp suitable-for-vegans wholegrain mustard
1 clove garlic, minced

For the griddling vegetables

3 small mushrooms, sliced
1/2 courgette/zucchini, in thin slices lengthwise
1 bell pepper, deseeded and in quarters
1/2 small aubergine/eggplant, in thin rounds

For everything else

4 slices suitable-for-vegans wholemeal bread
Mixed greens (kale, spinach, lettuce, etc.)
2 heaped tbsp hummus
2 heaped tsp red onion relish
2 thin slices red onion, in rings

Directions

1. Heat a griddle pan over a high heat, or preheat a health grill.
2. Mix the basting ingredients.
3. Place the prepared vegetables on a plate and baste their top sides. Transfer them to the grill or griddle pan, basted side down, and baste on the other side.
4. If using a health grill, close the lid until the vegetables are cooked (approximately 5 minutes). If using a griddle pan, cook until starting to colour underneath, flip, and cook on the other side.
5. Meanwhile, toast the bread on one side only.
6. When the bread is toasted and the vegetables cooked, spread the hummus on the toasted sides of the bread. On two slices of the bread, layer on the greens, griddled vegetables, and red onion. These will be the bases of your sandwiches.
7. On the remaining slices of bread, spread some of the relish; these will be the tops of your sandwiches. Place the relish-spread bread on top of the sandwiches, untoasted-side-up. Return the sandwich to the griddle pan or health grill to toast the untoasted sides.