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Writer's pictureTina Gohil

Nando's style tofu with avocado+potato mash (DF+V+GF)

I first made this dish using all the leftovers I had in my fridge and what a happy accident! Protein rich, super yummy, hearty and a great way to clear out your fridge and get your 5 a day in! I **almost** had no room for dessert when I was done.

Prep time: 5 mins

Cooking time: 20 mins

Difficulty: Easy

Serves: 1

Macro breakdown: Calories: 509 kcal, Protein: 34g, Carbs: 30g, Fat: 30g (per serving)

Ingredients:

  • 200g extra firm tofu

  • 30g potato

  • 1/2 large avocado

  • 100g frozen peas

  • 50g baby spinach

  • 1 tsp paprika

  • Salt and pepper

  • Hot sauce (optional)

Method:

  1. Chop the tofu into cubes and season with 1 tsp paprika, salt and pepper. Bake in the oven at 200 °C (390 °F) for 15mins.

  2. Meanwhile, peel and chop the potatoes into chunks and boil in salted water until they a soft and also mushy.

  3. Drain and add half the avocado, season with salt and pepper and begin to mash. The avocado should give it a creamy consistency without the need to add milk!

  4. Steam the spinach and frozen peas for 3mins and then season with pepper.

  5. Serve up! Place the mash on a plate and top with the spinach and tofu. Line the peas around the mash. Top with hot sauce!

Delicious!

Notes: You can use up whatever veggies you have in this, and if you don't have tofu you can use mushrooms instead!

Drop a comment below if you give this a go or share it on Instagram! #BEANSFOODBIBLE

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