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1 head of broccoli, cut into florets
225g smoked tofu, cut into large cubes
Fresh ginger, grated
3 whites of spring onions, trimmed and sliced finely
Drizzle of rapeseed oil
1 nori sheet, cut finely into strips
3 greens of spring onions, trimmed and sliced finely
Fresh coriander, chopped
Mixed sesame seeds, lightly toasted
Peanuts (or cashews), lightly toasted
60g crunchy natural peanut butter
1 tbsp hot water
1 tbsp dark soy sauce
1 tbsp apple cider vinegar
1/4 tsp toasted sesame oil
1 tbsp maple syrup
Per Portion: approx. 548 kcal, 30g protein, 36g fat, 28g carbohydrate
(Approximate values sourced from myfitnesspal.com)
1. Preheat oven to 160C fan.
2. Place the broccoli florets, tofu cubes, spring onion and grated ginger in a baking dish. Drizzle over some oil, season and give it all a good mix. Cook in the preheated oven for 20 minutes, mixing it half way through.
3. For a light char, cook it under a medium grill for about 7 mins.
4. For the peanut sauce, blitz all sauce ingredients together in a small high speed blender.
Serve the warm veg with the toppings and that nutty, salty, sweet peanut sauce - if you haven’t already eaten it all up