GLAZED CRISPY TOFU AND KALE BUDDHA BOWLS

SERVES 4 30 MINS

– 200g kale

– 2 tbsp sesame oil

– 1 heaped tbsp sesame seeds

– 250g brown rice

– 2 tbsp soy sauce

– 2 heaped tbsp tahini – ½ tbsp rice wine vinegar, or other vinegar (even lemon juice will work)

– 3 tbsp maple syrup

– 450g firm tofu

– 2 tbsp vegetable or groundnut oil

– 1 tsp Chinese five spice

– 2 carrots, peeled and grated

– slices of avocado, dressed with lime juice – toasted mixed seeds – pickles or kimchi

Preheat the oven to 200C/ 180C fan/gas mark 6.

Strip the kale leaves from the stalks, trying not to tear them too small – about 5-6cm is fine. Place in a roasting tray and toss with the sesame oil and seeds. Season well and massage the oil into the kale. Spread it out on the tray and roast for 12-15 minutes, until tinged golden and crisp. Keep an eye on it, so it doesn’t burn.

Meanwhile, bring a pan of salted water to the boil and cook the rice according to the packet instructions. When it is ready, drain and dress with one tablespoon of soy sauce.

While the rice is cooking, prepare the rest of the ingredients.

For the dressing, mix together the tahini with the vinegar and one tablespoon of maple syrup. Season well and whisk in enough boiling water to loosen – you want it to be spoonable.

Cut the tofu into 2.5cm pieces. Place a large frying pan on a medium heat and drizzle in the vegetable or groundnut oil. Fry the tofu for around 3-4 minutes on each side until goldenbrown, then sprinkle over the five spice and the remaining soy sauce and maple syrup. Cook for a minute or two more until sticky and glazed.

When everything is ready, assemble the bowls. Divide the rice between them, top with the sticky tofu, crispy kale pieces and drizzle over the tahini dressing. I like to also include little piles of peeled and grated carrot, lime-dressed avocado, a sprinkling of toasted seeds and some kimchi. But experiment and have fun: use whatever you have got!

– 3 tbsp mayonnaise – 1½ tbsp tomato ketchup

– a splash of Worcestershire sauce

Divide the mince into four equal portions and shape each one into a round, trying not to work the mince too much. Form into patties about 1-2cm larger than your burger buns. Rub with a little olive oil, place on a plate or tray and pop in the fridge to firm up while you get the rest of your ingredients ready.

Peel and finely slice the red onion and place in a bowl with the red-wine vinegar and a good pinch of salt. Toss and leave to one side to pickle.

Slice the tomatoes into 1cm slices and trim and finely shred the lettuce.

If you want to make the burger sauce, mix together the three elements. Alternatively, you can serve the sauces separately (or use other ones) as you like.

When everything is ready to go, toast the halved burger buns and get a large frying pan on a high heat. Season the