3WAYS WITH SOYA

LENTIL, BROCCOLI AND EDAMAME SALAD( serves 2) Tip a bag of pre-cooked lentils into a large bowl. Steam 100g edamame together with 100g broccoli for a few minutes. Drain under cold water. Make a dressing with 1tbsp sesame oil, juice of ½ lemon, 1tbsp soya sauce and 1tsp honey. Mix the vegetables with the lentils, add some chopped fresh chilli and drizzle over salad before serving. BAKED SESAME TOFU (serves 2-3) Drain a block of tofu and then place between a tea towel with a heavy plate on top for 10-20 mins. Make the marinade with 1tbsp sesame oil, 1.5tbsp soya sauce, 1tsp rice vinegar, 2tsp honey, 1-2tsp chilli flakes and ½tsp grated ginger. Cut the tofu into bite-size pieces and put into the marinade for at least 30 mins, before laying on a flat baking tray, coating with sesame seeds and baking in the oven at 180°C fan for20 mins, turning halfway through. CHOCOLATE AND SOYA OVERNIGHT OATS (serves 2) In a bowl place 500g rolled oats together with 500ml organic soya milk, 75g soya yoghurt, 1 mashed banana, 1tbsp cocoa powder and 1tsp maple syrup. Mix well and transfer to an airtight container. Refrigerate for at least 1 hour, overnight ideally. Remove from the fridge, top with some fresh berries or desiccated coconut and enjoy.