Pomegranate Chilli Tofu

Eating more plant-based food is a major passion of mine, although I am (clearly, as you see with my recipes) fully plant-based. It’s vastly better for the environment and as a rule it’s more humane. Usually my food is plant-based by default, but here I tried to create recipes there were flavourful and hearty.

Pomegranate syrup is a staple in a lot of Arab cooking, and I was curious to see how I could bring that into different vegan dishes.

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You will need:
(Vegan, GF)

  • 400g firm tofu
  • 3 carrots
  • 3-4 small courgettes or one large
  • 1 aubergine
  • 1 bell pepper
  • 3-4 tbsp pomegranate syrup*
  • Chilli flakes
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 1 tbsp dried oregano
  • olive oil & salt

Optional (to serve alongside):

  • 1 1/2 cups cooked brown rice
  • 3 cups mixed greens

* If you can’t find pomegranate syrup where you are, substitute for balsamic glaze.
For the roasted vegetables, you can obviously use whatever you have on hand or you favourite veggies.

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The spices are what’s important to bring this dish together. I’ve focused on quite Arab flavours for both the veg and the tofu.

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Chop up your veggies, add your spices and drizzle with olive oil (you don’t need much). Pop it in the oven at 200C for 35-40mins.

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For the tofu, you’ll need the pomegranate syrup and chilli flakes.

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Place the tofu under something heavy (I used a cast-iron lid) and let the liquid drain out on kitchen paper.

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Cut up the tofu into strips.

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Lay out your tofu in a hot pan — griddle if you’ve got one, but a normal pan works too (I did both to show that it doesn’t make a difference.

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Once your tofu has browned, flip it over and get it to cook on the other side.

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Then add your pomegranate syrup and chilli flakes, and let it caramelise.

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Here’s an example in a regular pan. No loss in flavour, just no griddle marks.

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I was doing this as meal prep, so I served them up in glass tupperware and it made enough for three meals. I had it on a bed of mixed greens, 1/2 cup of brown rice, a third of the roasted veg we made and six slices of tofu per portion.

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Tell me that doesn’t look absolutely delicious. I’ve always been on the fence with tofu, but when cooked right it is so damn good.

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How do you feel about this meal? Do you like tofu or do you need more convincing? Let me know in the comments if you’d be up for making this meal.

How To Eat Healthy While Unwell | What I Eat #46

Possibly my shortest video yet, but despite being unwell I thought I’d share what I ate to show how meal prep can really help us out in more ways than one. If I hadn’t meal prepped this week, I would have had to eat out for lunch, and chances are I wouldn’t have been able to have anything that healthy or satisfying!

See you in next week’s vlog, which will hopefully be more interesting.

Dubai Vlog | Brunch, Art, Chocolate and Musical Fountains | What I Eat #44

I spent the weekend in Dubai at the end of October — it was a work trip, but due to some good time management, I managed to spend a bit of quality time with my best friend, even though we were both pretty exhausted and run down. I’m very happy to have had a weekend back at home the following week.

Places mentioned:
XVA Gallery & Cafe (recommend)
Social House – Dubai Mall (recommend)
Ben’s Cookies – Dubai Mall (always)
Arabica Coffee – Dubai Mall (prefer Kuwait branch, but good)
Muchachas (do not recommend)
Mirzam (yes for chocolate, no for food in-house)
The Sum of Us (recommend)

Ashoora in Bahrain | What I Eat #42

I thought it could be interesting to show what Ashoora is like for me in Bahrain.

Ashoora is quite a long explanation (Googling it will give you some idea!) but in short, it’s the commemoration of a battle which resulted in the death of the Prophet’s grandson that happened over 1,300 years ago.

The technicalities of why the battle was fought are nuanced, but one of the aspects that we focus on is the lack of humanity during that battle. Imam Hussain, the prophets grandson, and his family and friends were barred from accessing water for several days. The battle itself lasted a day, and all of the men and young boys in his camp were killed, including his newborn son. As a result, we remember the battle every year by retelling the story, and in order to honour the Imam, we serve free food and water. Many people cook at home and give to neighbours, and ma’atams get donations and cook large amounts of food to hand to visitors and anyone in need.

For the recipe on how to make Bahraini Okra Curry, click here.
For last year’s Ashoora video, in Iraq, click here.