full recipe on www.thefoodietakesflight.com for this shredded tofu bowl 🍚 #tofu #veganfood #easymealprep #ricebowl #tiktokcooks #mealprepideas

⇩ Full Recipe 🍗 ⇩ Macros per serving (1 meal prep): Protein: 42g Carbs: 79g Fat: 22g Calories: 689 Ingredients per 2 servings (makes 2 meal preps): Chicken: - 12oz boneless, skinless chicken thigh, raw - 3 tbsp soy sauce - 3 tbsp hoisin sauce - 1.5 tbsp honey - 2 tsp minced garlic - 1 tbsp clear rice wine - 1 tsp sesame oil - 1/2 tsp five spice powder - 3 tbsp water - salt & pepper, to taste Rice: - 1.5 cups cooked rice Salad: - 2.5 cups sliced Persian cucumber - 1/4 tsp salt - 1/4 tsp ginger - 1/4 tsp minced garlic - 2 tbsp rice vinegar - 1/2 tbsp soy sauce - 1/2 tbsp sesame oil - 1/2 tbsp honey - 2 tsp chili oil - 1 tbsp sesame seed How to make it yourself: 1. Dice your cucumbers and pat dry 2. In a bowl, combine soy sauce, hoisin sauce, honey, minced garlic, rice wine, sesame oil, five spice powder, water, and salt and pepper to taste. 3. Add your chicken thighs into the bowl, poke holes in the chicken using a fork, and mix well. 4. In a bowl, combine your diced cucumbers with salt, ginger, minced garlic, rice vinegar, soy sauce, sesame oil, honey, chili oil, and sesame seeds and mix well. 5. Place your marinated chicken on parchment baking paper and place it into an airfrier. Add the remaining sauce on top. Cook in your airfrier at 380 degrees fahrenheit for around 19 minutes, flipping it halfway in between, or until golden brown. 6. Remove the cooked chicken and cut it into slices 7. In a meal prep container, add your steamed rice, chicken, and cucumber salad and enjoy! 8. Pro tip: when meal prepping to re-heat, make sure to put your salad & meat into separate ziploc bags to avoid getting the rice soggy. When ready to eat, microwave the rice with a wet paper towel first to get it steamed, then add in your meat and microwave till warm, and finally add in your veggies on top preserve the crunch and enjoy! 📩 Save this Char Siu Chicken recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #charsiu #chicken #highprotein #lowcalorierecipes #healthyrecipes #weightlossfood #mealprep #mealplan #asianfood #bbq #chinesefood

1 veg & 1 non-veg bang bang tofu / chicken 🌶️🌶️ recipe inspo: @Caitlin | From My Bowl ❣️ #mealideas #dinnerideas #easymeal #vegetarianrecipe #cookingformyhusband #vegetarian #kiwikira #foodtok dinner ideas for two vegetarian dinner ideas easy vegetarian dinner tofu recipe vegan dinner ideas

7 DAYS 7 WAYS | Series 2 Ep 1 - Crispy chimichurri potatoes 🥔🥔🥔 AD Kicking off series 2 with @LidlGB to bring you one of my fave flavour combos !! Crispy pan fried jersey royals with a herby garlic yoghurt & chimichurri Lidl are 2024’s Retail Industry supermarket of the year and Fresh produce retailer of the year so where better to grab the ingredients from ?? Jersey royals are SO delish when they’re in season & they’re Lidl’s Pick of the Week until the 21st of May (£1.29 from £1.99 👀👀) go get ‘em x Ingredients (serves 3-4 as a side) 1 bag (750g) jersey royal potatoes For the chimichurri: Handful of fresh parsley, finely chopped 1 clove of garlic, minced Half a red chilli, finely chopped 1/4 tsp dried oregano 1 tbsp red wine vinegar 4 tbsp olive oil For the yoghurt sauce: 1/2 cup plantbased yoghurt Juice of 1/4 lemon 1/2 a garlic clove, minced 1/2 tsp oregano 1/4 tsp salt Method 1. To start, roughly cut your potatoes into rustic bitesized chunks, add them to a pot of salted water, bring to a boil & cook for 15-20 minutes until fork tender. Drain & let them steam dry while preparing the other elements 2. For the chimichurri: add all the ingredients to a bowl, mix well & set aside to let the flavours marry 3. Mix all the yoghurt sauce ingredients together & set aside 4. To finish the potatoes, add them to a well oiled pan over a medium-high heat, fry until golden brown, shaking the pan so they don’t stick & season to taste 5. Serve the potatoes on a bed of garlic & herb yoghurt then drizzle with chimichurri #potatoes #jerseyroyals #potatorecipes #crispypotatoes #chimichurri #summerrecipes #7days7ways #series #ukfoodie

RECIPE👇🏽 This Air-Fryer Chicken Dinner for 1 is truly as easy as it looks. Cue those nights where you want minimal effort meals with maximum deliciousness, this is your recipe! One important thing to note: if you don’t have an airfryer of course you can simply bake it, the timing will just likely take longer. If you’re air-frying, I highly recommend having those parchment paper inserts as it keeps all of the glorious chicken/butter juices from dripping away (we want those veggies to cook in that and keep all the flavour🤤). Ingredients: 1 medium potato, cubed 1 medium onion, sliced 1/2 red pepper, sliced 2-3 garlic cloves, minced 2 tbsp olive oil Seasonings to taste: paprika, Italian, rosemary, chili flakes, salt, and pepper. 1 bone-in skin on chicken thigh 1 bone-in skin on chicken drumstick (same seasonings to taste also goes on the chicken) 2 knobs garlic butter, I used @parmalatsouthafrica 1/2 lemon HOW TO MAKE: 1. Add that parchment paper into your airfryer, and then add the potato, onion, red pepper, garlic, and olive oil. 2. Add all of the seasonings to taste (or others you prefer), don’t be shy be generous with it. Mix to combine. 3. Place the chicken on top of the veggies, and repeat the seasoning process on top of the chicken. If desired, add a knob of butter on top of the chicken, I recommend! 4. Finally, place 1/2 a lemon on the side. Air-fry for 25-30 minutes on 200*c. About half way through, flip the chicken over to allow the other side to get nice and golden just like the top, then give the veggies a mix while you’re at it. 5. That’s it! Serve and enjoy (don’t forget to squeeze that roasted lemon on top). I am such a fan of easy quick meals like this dinner (could also be an easy meal prep for the following days lunch at work!). Between the veggies and the soft yet crispy chicken, it all comes together too well. SHARE this recipe with a hottie who lives alone so they can make this tonight❤️👩🏼‍🍳 #airfryerdinner #dinnerforone #airfryerrecipe #chickenandveggies #airfryercooking #easydinnerrecipes #quickdinnerideas #holisticchef #foodcontentcreator #foodcontent #foodtiktok #holisticcooking #healthydinnerrecipes #airfryer #easyhealthydinners

7 days 7 ways series 2 babyyyy ! All about the spuds, let’s go 🫡 #potatoes #potatorecipes #7days7ways #series #uk #fyp

High-protein, low-carb, AND actually tastes insanely good😌👏 #RECIPE Low-Carb Pork & Tofu Dumplings (makes about 20 dumplings) 🥟 INGREDIENTS • 1 lb ground pork (I used 75% lean) • 1 pack firm tofu, drained and crumbled • 1 head Napa cabbage • 3 cloves garlic, minced • 1/2 cup chives, chopped (no chives? swap with green onions!) • 3 tbsp coconut aminos • 2 tbsp soy sauce (or tamari if gluten-free) • 1 tbsp sesame oil • 2 tsp ginger, minced • Pinch of salt • Sesame seeds and chopped green onions (for garnish) 🍽️ INSTRUCTIONS 1️⃣ Bring a large pot of water to a boil. Separate Napa cabbage leaves and blanch them for 1–2 minutes until pliable. Pat dry and set aside. 2️⃣ In a large bowl, combine ground pork, crumbled tofu, garlic, chives (or green onions), coconut aminos, soy sauce/tamari, sesame oil, ginger, and a pinch of salt. Mix well. 3️⃣ Let the filling sit for 20 minutes to allow flavors to meld. 4️⃣ Place a spoonful of filling onto a cabbage leaf. Roll and fold the leaf to seal the filling (similar to wrapping a burrito). 5️⃣ Steam the dumplings for 15min (until fully cooked) or pan-fry in avocado oil until golden brown and cooked through. Enjoy with your favorite dipping sauce! #lowcarbdumplings #highproteinrecipes #pcosfriendly #pcosdiet #healthyeating #bloodsugarfriendly #foodtok #cabbagewraps #easyrecipes #healthyfoodideas #cabbagerecipes #highproteinmeals #highproteindiet #highproteinlowcarb #asianrecipe

make dinner w us !!!🍝 #dinner #pinterestinspired #easydinner #pasta #pastarecipe #fiance #home #20s

Tofu Ground Beef😍🤯🌱 If you want to see the whole recipe go to @thee_burger_dude profile!😉 #vegan #tofu #tofurecipes #tofulover #crispytofu #veganmeat #groundbeef #plantpased #dairyfree #glutenfree

Easy Chicken and Bacon Fried Rice is my family’s favorite griddle recipe! INGREDIENTS Sesame oil 1 lb chicken breast 6 slices of bacon, chopped 1 bag frozen mixed veggies 2 cups cooked and cooled long grain white rice Salt, pepper, garlic powder 4 eggs Soy sauce Chopped green onions Buffalo Wild Wings Sweet & Sour Sauce INSTRUCTIONS Cook 2 cups of long grain white rice following the directions on the package. Let cool and place in the refrigerator for at least a couple of hours. You can also do this step the night before you plan on making it. Cut chicken into small pieces and chop 6 pieces of uncooked bacon. Heat a griddle to about medium heat and add some sesame oil to the griddle. Add the chicken and chopped bacon. Season the chicken with some salt, pepper, and garlic powder. Let cook and stir everything around. Once the bacon is cooked, scoot the bacon over on the griddle and add the cooked rice on top of where you cooked the bacon. Add a little more sesame oil and season with salt, pepper, and garlic powder. Add some soy sauce to the rice. I probably used about 1 tbsp of soy sauce, but you can add as much as you’d like. Next, add the bag of frozen veggies next to the rice. Stir the rice and bacon together well. Next, make a well in the middle of the rice and add a little bit more oil and add 4 eggs. Stir to scramble them and let them cook until they are done to your liking. Mix in the chicken and veggies. Spread the rice out on the griddle and let cook until the rice is golden brown and fried. Top with chopped green onions and your favorite sauce. I really like this with Sweet and Sour sauce! Enjoy! #easyrecipes #griddle #mealideas #friedrice #chicken #griddlerecipes

EATING ONLY NOODLES FOR A FULL DAY AS A VEGAN IN SINGAPORE🍜🌿 Special s/o to mensho tokyo & kang su vegetarian for the noodle fixes❤️‍🔥 #vegan #vegansg #veganfood #veganrecipes #vlog #singapore #noodles #noodletok #veganvlog #plantbasee #meatfree #mukbang #vegantiktok #veganinsingapore #browngirlvegan

aw yeh, makin breakfast !! | breakfast wraps Ingredients (serves 4) 4 large tortilla wraps 4 plant based sausages Spinach Scramble: 1 block/300g firm tofu, crumbled 1/2 tsp turmeric 1/2 tsp kala namak (black salt) 1 tbsp nutritional yeast Splash of unsweetened plant milk 1 tbsp plant based butter/margarine (use oil if you don’t have any) Beans: 1 tin butter beans, drained 2 garlic cloves, minced 2 tbsp tomato paste 200ml vegetable stock 1/2 tsp cayenne (adjust to desired spice level) 1/2 tsp oregano 1/2 tsp paprika 1/2 tsp cumin 1/2 tsp sugar Method 1. For the beans: fry the garlic until aromatic then add the oregano, cayenne, paprika & cumin & toast off until fragrant 2. Stir in the tomato paste followed by the stock & sugar, season to taste, bring to a simmer & cook until the sauce has thickened & the beans are tender 3. For the scramble: fry the tofu in the plant based butter over a medium heat until warmed through then add the turmeric & stir through to coat everything evenly 4. Stir in a splash of plant milk to bring everything together & reach a creamy, but not too wet, scrambled egg-like consistency (how much you need will depend on how dry your tofu is) 5. Turn off the heat & stir the nutritional yeast & kala namak through so you don’t cook out the flavour then season to taste 6. Cook your sausages & slice in half lengthways 7. To assemble: layer your tortillas with sausage, tofu scramble, beans & spinach. wrap them up then wrap in foil/parchment paper & store in the fridge or freezer until ready to eat 8. To heat: air fry (200°C for 15-20 minutes), bake (200°C for 25-35 minutes) or pan fry until fully warmed through (you can cook from frozen but it can take a while so let them thaw overnight first if possible!) #breakfast #breakfastburrito #wrap #mealprep #fyp #recipe

chimichurri tofu picnic sandwich :):) | Ingredients (serves 2) 2 ciabatta rolls 60g roasted red peppers 2 tbsp plant based mayo Plant based feta Rocket For the tofu: 200-300g firm tofu, thinly sliced 1.5 tbsp tamari 1/2 tsp paprika 1/2 tsp cumin 1/4 tsp ground coriander 1/4 tsp garlic granules 1/4 tsp cayenne 1/4 tsp oregano 1/4 tsp msg For the chimichurri Handful of fresh parsley, finely chopped 1 clove of garlic, grated Half a red chilli, finely chopped 1/4 tsp dried oregano 1 tbsp red wine vinegar 2 tbsp olive oil Method 1. For the tofu: mix all the ingredients, apart from the tofu, together to make the marinade 2. Coat each tofu slice in the marinade then air fry at 220°C for about 10 minutes until browned & slightly crisp (alternatively, lay them out on a lined baking tray then place in the oven at 200°C for 30-40 minutes, turning half way) 3. For the chimichurri: add everything to a bowl & mix well. Let it sit for at least 30 minutes if possible, the longer it sits the more the flavour will seep into the oil 4. To assemble: toast your ciabatta roll then top with vegan mayo, rocket & roasted peppers. Layer on the tofu slices, crumble over feta & drizzle with chimichurri #picnic #sandwich #tofu #chimichurri #uksummer

7 DAYS 7 WAYS | EP 7 - Speedy katsu curry 🍛🍛🍛 | Ingredients (serves 1) 1 umami tofu fillet (see Sunday’s intro ep for the recipe) 2 tbsp plain flour 40ml unsweetened plant milk 4 tbsp panko breadcrumbs 1 Japanese curry cube 1 portion sticky rice Any veggies of choice (I went with tenderstem broccoli & cucumber) Pickled ginger Sesame seeds Method 1. Mix the flour & plant milk to make a batter in one dish then add the breadcrumbs to a separate dish with salt & pepper to taste 2. Dunk the tofu fillet in the batter, transfer to the breadcrumbs & coat evenly then fry in a generous amount of neutral oil until golden brown 3. Meanwhile, make the curry sauce according to packet instructions 4. Serve the tofu katsu atop Japanese curry with sticky rice, any veggies you like, pickled ginger & sesame seeds #katsu #katsucurry #tofu #7days7ways #series #easyrecipes #weeknightdinner #ukfoodie

PEA TOTS! (Egg-Free) Ingredients • 250g potatoes • 100g frozen peas • 40g Parmesan or cheddar cheese, grated • 2 tablespoons breadcrumbs Method 1. Steam the peas and potatoes until soft (check with a fork). 2. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. 3. Mash the cooked peas and potatoes in a bowl using a fork or potato masher. 4. Add the cheese and breadcrumbs, season with salt and pepper if desired, and mix well to combine. 5. Scoop a heaped tablespoon of the mixture and shape it into a tot. 6. Place the tots on the prepared baking tray. 7. Bake for 20-25 minutes, or until golden. 8. Let them cool before serving. 9. Buon appetito! 😋 👶🏻 Suitable from 6+ months ❄️ Storage: Keep in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. To defrost, transfer to the fridge overnight and reheat in the oven or using your microwave’s defrost function. #blw #babyledweaning #babyfood #kidsfood #toddlerfood #toddlerfoodideas #pickyeaters #fussyeater #toddlerlunch #kidslunch #kidsdinner #babylunch #babydinner #blwdinner #blwlunch #blwinspiration #blwideas #foodforkids #babyledweaningideas #weaningbaby #peas #tots #hiddenveggies #easykidsmeals #kidsmeals #healthykidsfood #blweggfreerecipe #blwrecipes #blwbaby #babyledweaningrecipes

7 DAYS 7 WAYS | EP 6 - Crispy rice Caesar salad 🥬🥬🥬 | Ingredients (serves 1) 1 serving umami tofu chunks (See Sunday’s intro episode for the recipe) 1 head baby gem lettuce For the crispy rice: 1 serving cooked rice (I use basmati) 1/2 tsp smoked paprika 1/4 tsp salt 1/2 tbsp olive oil For the cashew ‘parm’ 2 tbsp cashews 1/2 tbsp nutritional yeast 1/8 tsp onion granules 1/8 tsp garlic granules 1/8 tsp salt (adjust to taste) For the dressing 2 tbsp vegan mayo 1/2 garlic clove, minced 1 tsp capers, chopped 1 tbsp cashew parm juice of 1/4 lemon 1-2 tbsp water to loosen Method 1. Mix the rice with the paprika, salt & olive oil until thoroughly coated then spread out in a single layer on a baking tray & bake at 200°C for about 20 minutes until crisp (check & toss every 5 minutes to ensure it cooks evenly & doesn’t burn) 2. For the cashew parm: add all the ingredients to a food processor & pulse until you have a fine crumb (don’t over blend as it will clump together) 3. For the dressing: add all the ingredients to a blender (use only 1 tbsp of the cashew parm, saving the rest for later) & blitz until smooth, gradually adding water until you have a nice pourable dressing consistency 4. Add everything to a bowl, dress generously, sprinkle with extra cashew parm, toss & enjoy! #caesarsalad #crispyrice #healthyrecipes #7days7ways #series #tofurecipes #fyp