Three bean spring minestrone
Enjoy this three bean minestrone soup as a healthy lunch or supper. Full of protein, it will keep you going through the day and contains 3 of your 5-a-day
Satay tofu skewers with garlic & ginger pak choi
Serves 2
Easy
Prep:
Cook:
Stay full for longer with these protein-packed satay skewers served with pak choi and peanuts. They make a tasty vegan supper in just 25 minutes
Skip to ingredients
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- 3 tbsp smooth peanut butter
- 1 tsp light soy sauce
- pinch of chilli flakes
- 1 lime½ juiced, ½ cut into wedges
- 200g firm tofu(see tip, below), cut into chunks
- 1 tbsp rapeseed oil
- 1 garlic clovesliced
- small piece of gingersliced
- 200g pak choileaves separated
- 1 tbsp roasted peanuts
You will need
- 4 skewers(soak in cold water for 20 mins if they’re wooden)
Nutrition: Per serving
- kcal339low
- fat25g
- saturates5g
- carbs8g
- sugars4g
- fibre5g
- protein18g
- salt0.8g
Method
step 1
Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a roasting tin, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time, then thread onto four skewers and put on a baking tray.
step 2
Heat the grill to its highest setting. Grill the tofu for 4 mins on each side until nicely browned and crisp. Meanwhile, heat the oil in a frying pan or wok. Add the garlic and ginger and sizzle for 1 min or so, then tip in the pak choi and cook for about 3 mins until wilted.
step 3
Divide the pak choi and skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over.
