The recipe here is for a warm tofu dish that is super yummy! Soy products are a great source of plant-based protein. N.B. Use organic soy products because most commercial soy beans are genetically engineered.

Ingredients:

• 200g firm tofu, cubed
• 15g fresh ginger, grated
• 2 cloves garlic, grated
• 2 tbs tamari (gluten free soy sauce)
• 1 tbs apple cider vinegar
• 2 tbs sesame oil
• 1 bunch spring onions, sliced diagonally
• 50g cashew nuts
• 1 small or ½ large mango, cubed
• 150g fresh spinach (approx. ½ to one bag)
• 2 tbs water
• Juice of ¼ lemon or lime
• 1 tbs sesame seeds, to serve

Method:

Mix together the ginger, lime,  garlic, tamari and vinegar in a small bowl. Add the tofu to the bowl and set aside to marinate for 15 minutes. Lift the tofu from the bowl and and reserve the marinade. Heat 1 tablespoon of oil in a pan and lightly fry the tofu for around 3 minutes. Remove from pan and set to one side.  Add the spring onions and cashews to the pan and fry until the onions start to soften.

Pile the spinach onto a serving dish and dress with 1 tablespoon of sesame oil. Scatter the mango, tofu, spring onions and cashews over the spinach. Heat the marinade in a pan with the water. Pour the mixture over the salad and scatter with sesame seeds. Serve immediately before the spinach wilts. Enjoy!

Photo credits: bowl is part of the Halo range by Denby