Green Fusion Stir Fry

by Namit Kathoria

 

 

 

Preparation time: 10-15 minutes

Cooking time: 15 minutes

Makes 3 servings

Ingredients:

A handful of kale washed and finely chopped

50g chestnut mushrooms sliced

1 aubergine finely diced

1-2 pak choi cut lengthways with stems removed

½ - 1 tablespoon sesame oil

½ - 1 tablespoon olive oil

2 tablespoons tamari

3 heaped tablespoons nutritional yeast

 2 ½ teaspoons garlic powder

2 teaspoons tikka masala

2 juicy ripe tomatoes

Juice of ½ lemon

400g tofu (drained) cut into small cubes

½ teaspoon Himalayan rock salt + ⅛ teaspoon Himalayan rock salt (for the final stage)

¼ teaspoon ground black pepper

 

Preparation:

1. Take a large wok, heat up some of the olive oil on a high heat and put on one of the cubes of tofu. Once it starts to sizzle add in the rest of the tofu, the Himalayan rock salt, the ground black pepper and cook and stir for about 6 minutes until the tofu has started to become crispy on each side.

2. Add in the tomatoes and a little bit more of the olive oil. Cook for another 2 minutes, stirring constantly. Reduce the heat to a medium to high heat, add in the aubergine with a little bit of the sesame oil and cook and stir for about 5 minutes.

3. Once the aubergine has started to become soft, add in the kale, the mushrooms, the tamari, the tikka masala and a bit more of the olive oil. Cook for about 6-7 minutes on a medium to high heat.

4. When the kale starts to wilt a little bit, add in the nutritional yeast and the garlic powder. Stir and cook for about a minute before you add in the pak choi with the final ⅛ teaspoon of Himalayan rock salt and the remaining sesame oil. Cook for about 4 minutes until you see that the pak choi has started to wilt.

5. Switch off the heat, add in the juice of the lemon.

 

Did you know?

The recipe contains pak choi which contains nitrates which helps with keeping the blood pressure low as well as with recovery after strong exercise like yoga.

 

Where does your protein come from?

Nutritional yeast and tofu are good sources of protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.