- Indian beer “Kingfisher”

- Tandoori chicken

- Mutton curry

- Garlic and plain naans

So since going vegan I’ve been trying to get a good egg replacement. If you’ve followed me for anytime at all you’ll know that (pre-veganism) eggs were my go-to with every meal. After many failed attempts I think i’ve perfected my tofu scramble and duhhh I had to share with you guys! This is a very basic recipe and if you’re wanting to add fresh veggies you know i’m down! Just make sure you add them before your tofu because it cooks super fast.

Tofu Scramble

serves 1

Ingredients: 

5g vegan butter

150g Very Very Firm Tofu (should almost be hard)

1/2 tsp garlic powder 

1/2 tsp paprika 

1/2 tsp turmeric 

pinch coarse sea salt

pink black pepper 

1. On a medium heat add your vegan butter to a heated pan. Let this bubble up then turn to an even lower heat. Add your tofu (make sure you’ve drained away too much excess liquid - it doesn’t matter if theres a bit, just give it a bit of a pat). 

2. Mash the tofu in the pan with the back of a spoon, you can then create your desired consistency of ‘egg’. Add your spices and cook for a further couple of minutes. The scramble should be a beautiful golden colour. 

This (sadly) is not one of my recipes but I had to share it with you guys because I am in awe. I’ve started making up a huge batch of this at the start of the week and adding it to everything I eat that week as I love it so much. This is not for those who dislike garlic, however if you are trying to get in to kale and have found it difficult I think this is a great transitional or ‘training’ dish as the sauce overwhelms the kale’s irony taste.

Kale Caesar Salad

Ok so this is one of those recipes that seems blindingly easy. And I don’t want to patronise anyone, but the idea is simply... warm up a wrap, line your bowl with it, spread some humous or whatever sauce you fancy on the bottom; this, I know, is simple. You can add any salad ingredients or leftovers from the fridge to the ‘wrap bowl’. The great thing is you can dress and mix your salad in it’s ‘bowl’ - meaning the presentation looks far fancier than it really is. A great quick lunch recipe and a real crowd pleaser! Here are a couple of fillings I went for: 

Continental Salad Wrap Bowl:

- Line the wrap with caesar dressing (shop bought or your own) or mashed avocado

- Hard or soft boiled egg

- Rocket

- Chopped cherry tomato

- Chopped spring onion 

- Vegan!!! Bacon crumbles

- Honey Roasted Peanuts 

- Mozzarella

- Avocado

Greek Inspired Wrap Bowl: 

- Leftover Imam Bayildi (there’s a great Ottolenghi recipe here - with a bunch of other aubergine recipes to tickle your fancy)

- Chopped feta cheese

- Rocket

- Humous