So if you read yesterday’s post you will have hopefully prepped and enjoyed a good vegan breakfast and lunch!
Now to dinner – Yasai Chilli Men. I’m a massive fan of Wagamama’s so this is totally pinched from their old menu! It’s spicy but you can adjust to your own tastes! The photo below is from Wagamama’s which I have tried to recreate!
Yasai Chilli Men Recipe
- 1 tbsp sunflower oil
- 1 large onion
- 1 large red pepper
- 1 red chilli, chopped
- 2 cloves garlic, chopped
- thumb-sized piece of ginger
- 1 block cauldron tofu
- 1 courgette (or other green veg – peas/mangetout, etc)
- 1 carton tomato passata
- cooked basmati rice
- Cut the tofu block into small pieces. I generally make 8 slices width-wise and 6 length-wise. Hard fry it in the oil until crispy and golden on the outside. Sprinkle with salt whilst you do this – it helps the tofu to crisp up and makes it taste damn good.
- Set the cooked tofu aside in a bowl for later.
- Stir fry the onion and red pepper in a little more sunflower oil for one minute.
- Add the garlic, chopped chilli, ginger and green veg and stir fry for another minute or so until fragrant.
- Add the passata and tofu and allow this to simmer for 3 minutes.
- Season to taste.
- Serve on a bed of basmati rice or with noodles if you prefer.
1 cup of uncooked rice will serve two hungry people. To cook quickly and easily, put one cup of rice into a saucepan with two cups of cold water. Add a little salt, put the lid on and bring to the boil. Simmer gently for around 8 minutes until all the water has been absorbed. Keep an eye on it – it could burn to your pan if you leave it too long but I promise this is the BEST (and easiest) method for cooking rice!
Here is tomorrow’s menu (Day 2):
Prep for tomorrow’s lunch is much easier today. Y’know that pate you had as a dip today – that’s your sandwich filling for tomorrow! Put together a salad in a separate box with a light dressing and some seeds to sprinkle if that’s your bag and then chill out :).