Tofu Pad Thai and pesto-stuffed chicken. Two meals that will give you life this week. Ditch the takeaway and opt for some simple, home-cooked food (that’s still finger-licking good).
Tofu Pad Thai with courgette noodles
A classic Thai staple, given a Mindful Chef makeover. We swap out fish sauce for lime and tamari – to keep it vegan! – and use nutritious, peanut-saucy courgetti and carrot matchsticks, rather than noodles.
Ingredients (Serves 2)
- 1 garlic clove
- 1 lime
- 1 red chilli
- 1 yellow pepper
- 2 spring onions
- 2 tbsp peanut paste
- 2 tbsp sesame oil
- 2 tbsp tamari
- 2 tsp maple syrup
- 300g carrot
- 300g courgette
- 300g firm tofu
Macros
69g carbs • 55g fat • 41g protein
Method
1. Finely chop or grate the garlic. Finely chop the chilli (remove the seeds for less heat) and finely slice the spring onions, removing the root ends. Peel and slice the carrots into matchsticks and thinly slice the yellow pepper.
2. Remove the ends of the courgettes, but leave the skin on. Prepare the courgette noodles using a peeler; slice the courgettes into long thin strips (or use a julienne peeler or spiralizer if you have one).
3. Drain the tofu and pat dry with paper towel. Cut the tofu into 2cm cubes.
4. Heat a frying pan with 1 tbsp sesame oil on a medium heat and cook the tofu for 5 mins. Add half of the tamari and cook for another 5 mins until golden brown, turning occasionally.
5. Meanwhile, make the sauce; mix the peanut paste with the remaining tamari, the maple syrup, 1/2 tbsp sesame oil, the juice from half of the lime, 1 tbsp water and half of the chopped chilli.
6. Heat another frying pan with the remaining sesame oil on a medium heat and cook the garlic and remaining chilli for 1 minute. Add the carrot, spring onions and yellow pepper and cook for a further 2 mins. If the pan is a little dry, add 1 tbsp water to help soften the vegetables. Finally, add the courgette noodles and the sauce and cook for a further minute.
7. Serve the Pad Thai in two warm bowls, top with the tofu and drizzle over the remaining lime juice.
Pesto-stuffed chicken with roasted butternut salad
Sunshine flavours, dialed up to 11! We take free-range chicken breasts and stuff them, hasselback-style, with a sweet and tangy sun-dried tomato pesto. Vitamin A-rich butternut squash hunks and fresh greens are tasty sides.
Ingredients (Serves 2)
- 120g cherry tomatoes
- 120g Tenderstem broccoli
- 1 baby cucumber
- 1 tbsp oil
- 2 tbsp vegan basil pesto
- 2 x 170g chicken breast
- 400g butternut squash
- 40g mixed salad leaves
- 40g sundried tomatoes
Macros
79g carbs • 26g fat • 54g protein
Method
1. Preheat the oven to 220C / fan 200C / gas mark 7.
2. Peel the butternut squash and cut into 1cm thick pieces. Mix with 1/2 tbsp oil and a pinch of sea salt and black pepper. Place around the edges of a baking tray lined with parchment paper leaving space in the centre for the chicken.
3. Place the chicken breasts in the centre of the tray and make 3 incisions across each breast widthways. In a small bowl mix the sundried tomatoes, 1 tbsp basil pesto and 1/2 tbsp oil. Stuff each incision with the pesto tomato mix. Pour the remaining marinade over the chicken and roast in the oven to for 20-25 mins or until cooked through. Trim the tenderstem broccoli and add to the same bowl, mix.
4. Meanwhile, cut the cherry tomatoes in half, cut the cucumber into bite-sized pieces. Mix the remaining pesto with a little water to dress the salad for later.
5. Add the broccoli to the tray of chicken for the last 5-7 mins of cooking.
6. To serve, place the salad leaves onto two plates, top with the tomatoes and cucumber. Place the chicken, butternut and broccoli over the top and drizzle over the pesto dressing.
Share article
