7 Days

7 recipes. Back to back. All week. Let’s go 🫡 | Umami base tofu prep Ingredients (serves 1 for each of the 7 recipes) 1.1kg extra firm tofu 7 tbsp tamari (or light soy sauce) 3 tbsp nutritional yeast 1 tsp smoked paprika 1 tsp cumin 1/2 tsp coriander 1/2 tsp msg (optional) Method 1. Slice 3 portions of the tofu into fillets then tear the rest into bite size chunks & place them into containers/a bowl 2. Mix the rest of the ingredients together to make the marinade then divide it equally between the tofu 3. Cover the tofu & shake so it’s evenly coated in the marinade 4. Spread out evenly in a single layer on a baking sheet then place in the oven at 220°C/200°C for about 39 minutes, flipping halfway, until browned & lightly crisp on both sides 5. Let the tofu cool completely before transferring to containers & storing in the fridge (I find mine lasts 5-7 days, but store in the freezer if you need to!) #series #7days7ways #tofu #recipes

Replying to @_agravy_ Pt.2 of the nostalgic millennial playlist - best music - best vibes- best time to be alive #millennial #90skids #90s #90sbaby #theydontmakemusiclikethisanymore #craigdavid #jams #singing #carconcert #2000sthrowback

7 DAYS 7 WAYS | EP 4 - Tofu pesto picnic sandwich 🥪🥪🥪 | Ingredients (serves 1) 1 serving ciabatta 1 umami tofu fillet (see the intro episode posted on Sunday for the recipe) 1/2 a ball of plant based burrata (sub plant based cream cheese or mozzarella if you can’t find it!) Sun dried tomatoes Rocket Balsamic glaze Pesto: 30g (1 small bunch) of basil 20g pine nuts, toasted 1 garlic clove, roughly chopped 1 tbsp nutritional yeast Juice of 1/4 lemon 1-2 tbsp olive oil Method 1. Add all the pesto ingredients to a blender with & blitz until combined but not completely smooth. Season to taste 2. For the tofu: as it’s already been prepped, you can use it straight from the fridge. However, I like to reheat mine in the air fryer to crisp the edges up a little before slicing 3. Toast your ciabatta then load up with burrata, rocket, tofu & sun dried tomatoes then drizzle with balsamic glaze, give it a generous spoon of pesto, wrap up & enjoy! #pesto #homemadepesto #sandwich #tofurecipes #7days7ways #series #lunchideas #EasyRecipes

No one warned me a Scottish accent would be this powerful. #travel #Scotland #scottishtiktok #scottishaccent #uktravel #americanabroad

Vacation in Varna🇧🇬 #bulgaria #varna #sunnybeach #svetivlas #nessebar #goldensands #варна #болгария #българия #золотыепески #солнечныйберег #несебър #море #sea #beachvibes #holiday #отдых #отпуск #пляж

my last 7 days.. excited for wrestlemania next weekend! #wrestlemania41#wrestlemanialasvegas #wrestlemania2025 #candacelerae #lyravalkyria #fallonhenley #gigidolin #livmorgan #tiffanystratton

#fyp #foryoupage #viralvideos

Still smooth. Still soulful. #craigdavid #usher #throwbacksongs #2000s

7 DAYS 7 WAYS | EP 2 - Harissa brothy rice 🌶️ | Ingredients (serves 1) 1 umami tofu fillet 1 serving basmati rice, cooked according to pack instructions 100g cherry tomatoes Fresh parsley For the broth 1/2 a small banana shallot, finely diced 1 garlic clove, minced 1/2 tsp smoked paprika 1/4 tsp cumin 1/2 tbsp tomato paste 1 tbsp harissa paste 1/4 lemon juice 1/4 tsp msg (optional) 250ml vegetable stock Method: 1. For the tomatoes: add them to an air fryer, spray with oil, sprinkle with salt & cook at 200°C for 10-12 minutes until soft & blistered (add the tofu with them to reheat while they cook), alternatively, you can roast them in the oven at 200°C for 20-25 minutes 2. For the broth: sauté the shallot in a pan until softened then add the garlic & continue to cook for about 30 seconds. Add the paprika & cumin, toast off until fragrant then add the tomato & harissa pastes before stirring in the stock. Squeeze in the lemon juice, add the msg then taste for any extra seasoning 3. To serve: spoon your rice into the centre of a bowl, pour the broth around it then lay the tofu fillet on top, spoon over some tomatoes & top with fresh parsley #rice #brothyrice #harissa #7days7ways #series #tofurecipes #fyp

7 DAYS 7 WAYS | EP 7 - Speedy katsu curry 🍛🍛🍛 | Ingredients (serves 1) 1 umami tofu fillet (see Sunday’s intro ep for the recipe) 2 tbsp plain flour 40ml unsweetened plant milk 4 tbsp panko breadcrumbs 1 Japanese curry cube 1 portion sticky rice Any veggies of choice (I went with tenderstem broccoli & cucumber) Pickled ginger Sesame seeds Method 1. Mix the flour & plant milk to make a batter in one dish then add the breadcrumbs to a separate dish with salt & pepper to taste 2. Dunk the tofu fillet in the batter, transfer to the breadcrumbs & coat evenly then fry in a generous amount of neutral oil until golden brown 3. Meanwhile, make the curry sauce according to packet instructions 4. Serve the tofu katsu atop Japanese curry with sticky rice, any veggies you like, pickled ginger & sesame seeds #katsu #katsucurry #tofu #7days7ways #series #EasyRecipes #weeknightdinner #ukfoodie

7 DAYS 7 WAYS | EP 3 - Sticky tofu sushi bowl 🍙🍙🍚🍚 | Ingredients (serves 1) 1 serving umami tofu chunks 1 tbsp tamari (or light soy sauce) 1/2 tbsp rice vinegar 1/2 tbsp sugar 1/2 garlic clove, minced 1cm ginger, grated 2 tbsp water 1 serving sushi rice 1 sheet of nori, cut into strips 1/2 an avocado, sliced 50g edamame 1 baby cucumber, sliced Pickled ginger Sesame seeds Sriracha Mayo Method 1. Mix the tamari, vinegar, sugar, garlic, ginger & water together in a dish 2. Heat a pan over medium-high then add the tofu chunks 3. Pour in the sauce mix & cook down, stirring continuously until the tofu is coated in a sticky glaze 4. Assemble your bowls with sushi rice, avocado, cucumber, edamame & tofu then finish with nori, pickled ginger, sesame seeds & a drizzle of mayo & sriracha #sushi #sushibowl #tofurecipes #7days7ways #series #healthydinnerideas