Veggie Tofu Stir Fry

This stir-fry is delicious made without meat.

Tofu contains iso-flavines which help to stabilise e and boost the mood. Brightly coloured and leafy y green vegetables provide lots of nutrients, which also help to boost your wellbeing.

INGREDIENTS (Serves 4)

◆ 400g firm tofu, cubed

◆ 2tsp cornflour

◆ 2tsp ground coriander

◆ 50g cashew nuts

◆ 3tbsp rapeseed or sunflower oil

◆ 1tsp nigella seeds

◆ 1 red, 1 orange and 1 yellow pepper, halved, deseeded and sliced

◆ 3 carrots, cut into thin sticks

◆ 150g broccoli florets ◆ 150g mushrooms, sliced

◆ 75g baby

spinach leaves

◆ 6 spring onions, thinly sliced lengthways

◆ 2 garlic cloves,

sliced

◆ 5cm piece root ginger, peeled and nd grated

◆ 2 fresh red chillies, seeded and finely sliced

◆ 2tbsp tamari soy

sauce

◆ Juice 1 lime

◆ Freshly ground

black pepper

1 Place the tofu in a bowl with the cornflour, coriander and a generous sprinkling of black pepper and toss together. Heat 1tbsp oil in a non-stick wok or large frying pan. Add the cashew nuts and fry until golden. Remove and set aside. Add 1tbsp of oil and the tofu, cook for 4-5min, to slightly brown the tofu. Add the nigella seeds for the last minute. Remove and set asideaside.

2 Add the remaining oil to the pan, add the peppers, carrots and broccoli and cook for 2min, stirring. Add the mushrooms, spinach, spring onions, garlic, ginger and chillies and fry for 2min.

3 Stir in the cashew nuts, tamari, lime juice and tofu and cook for 1min. Divide between 4 warmed plates and serve.