• 245g tofu Tofu, firm
• 340g sweet potato Sweet Potato, baked
• 80g butternut squash Butternut Squash, roasted
• 80g peas Peas, frozen, boiled
• 80g onion Onion
• 150g chopped tomatoes Chopped Tomatoes, canned
• 6g garlic Garlic
• 5g ginger Ginger, fresh
• 1 tsp each cumin, turmeric & garam masala
• 30g single cream Single Cream
• 20g cashews Cashews
• fresh coriander

1. 1

   Prep everything first: wash and trim the butternut squash and peas, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

4. 4

   Soften the onion for 5 minutes, add garlic, ginger and spices for 1 minute, then pour in the tomatoes and simmer for 10 minutes into a thick masala.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and peas for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the fresh coriander.

7. 7

   Bulking upgrade: add the single cream, cashews for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.