Yin & Yang Turmeric Tofu 💛

I came up with this simple spice mix for tofu back in 2018. I had been looking for a tofu recipe (since I had no original ideas for tofu not being a vegan or vegetarian) but I couldn’t find anything desirable so I had to improvise in the end anyway – the irony!

The original recipe calls for the use of soft tofu, which will give you an amazing scrambled tofu dish (it will look and taste like eggs or even better!). It is so far my own favourite tofu recipe out of the ones I’ve cooked so I dare to recommend it to you all.

The more recent version of this recipe saw the use of firm tofu instead and I omitted onions for my low FODMAP people! I didn’t miss the onions at all and I liked the firm tofu, but I will stick to the original soft tofu simply because it takes in SO much more flavour and remains really juicy. The firm tofu would probably need to be marinated a bit longer in the spice mix or you could benefit from an additional sauce as it can be a bit on the dry side compared to soft tofu.

Here’s what you’ll need:IMG_2831
1/2 tsp turmeric
1/2 hot paprika
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin
a bit of water to mix
+ 200g soft tofu
2 cups of kale
1/2 red onion
1 pepper

Heat vegetable or olive oil in a pan. Drain the tofu and crumble it onto a pan. Pour the spice mix/sauce over the tofu and fry on high heat for about 5 minutes, stirring occasionally to allow it to soak in the flavours and colours.

Tip: if you allow it to cook for longer, you can even brown the soft tofu and give it a slightly crispy exterior while it remains soft on the inside. It’s incredibly tasty!

Add chopped onion and pepper and fry for a few more minutes. You can add kale to the scramble or blanche it separately like I did. Just clean the pan (I used a wok this time) and throw a generous amount of kale on it and add a bit of water. 1-2 minutes is all you need – you’ll be able to tell from the colour of the leaves as they turn into vibrant green.

Your gorgeous colourful dish will be ready in about 10 minutes! And all under 250kcal! ☺️

I’m not vegan myself nor will I ever become one – I’m sorry – but I do love meat free dishes. When I cook something without animal protein, it’s usually because I have not felt like eating anything heavy and too hard to digest or I have wanted to increase my vegetable intake. In this case it was to eat this gorgeous bright dish that should, according to science, make me happier given that Curcumin can boost the happy hormones in our brains (re my Instagram post).

Whether you’re an omnivore or a herbivore, always remember to love your body by using a variety of ingredients for a variety of macro and micronutrients!

Lean Turkey Meatballs

Hi all you lovely people! Hope you’ve had a great week and are ready to wind down for the weekend for some deserved downtime with friends, family or perhaps even by yourself. Whatever the scenario, I would like to tempt you with this yummy recipe. It is quick and easy to prepare and makes three portions.

I have been eating a lot more seafood and minced meat over the last few months as I seem to have gone off meat, chicken and pork. I can eat chicken when out but I don’t buy any to cook at home as I’m put off by the look of it alone. Not quite sure what’s going on there, but it’s not exactly a problem. Over my bodybuilding years I have eaten incredible amounts of chicken so it’s probably best that I don’t enjoy it as much currently. This leaves lots of room for other proteins in my dishes.

The original recipe belongs to Gordon Ramsay, so I was quite pleasantly surprised that even he knows the importance of more veg and protein and less starchy carbs.

This dish was a hit with all of us and I was pleased that even Silver – who has been a bit picky with his foods recently – loved the turkey meatballs. That’s how I know I’ve managed to cook something great as my goal is to bring my bodybuilding background and sports nutrition together in dishes that can be served on family dinner tables. High protein dishes with generous helpings of green vegetables will ensure you are getting a variety of vitamins and minerals and are looking after your health and waistline. One portion of these lean meatballs with 200g of green veg is around 380kcal!


Here’s what you’ll need for the meatballs:
🔸500g lean turkey mince (2%)
🔸1 small onion, very finely chopped
🔸2 garlic cloves, very finely chopped
🔸2 tsp Worcestershire sauce
🔸1 egg
🔸Sea salt and black pepper
For the sauce:
🔹1 onion, diced
🔹2 garlic cloves, crushed
🔹1 tbsp tomato purée
🔹2 x 400g tins chopped tomatoes
🔹½ tsp dried oregano
🔹½ tsp balsamic vinegar

  1. Mix together all ingredients marked with yellow diamonds, shape the mixture into 20 small meatballs and pop them in the fridge until you prepare the tomato sauce.
  2. For the sauce, sauté the onions and garlic for a few minutes. Then add the tomato purée, cook for a further minute or two and add in the chopped tomatoes, oregano and balsamic vinegar. Leave to simmer for 10 minutes so the sauce could thicken.
  3. In the meantime fry meatballs on medium heat (in batches if you have to) so they’re cooked through or browned on all sides. Add all meatballs to the tomato sauce on the other pan, mix them into the sauce and let simmer for another 5-10 minutes so they can absorb the flavours.
  4. If you’re looking for inspiration on which vegetables to use, you can blanche some asparagus or steam Tenderstem broccoli. My choice was spiralised courgette, which I myself consumed raw (it’s lovely and sweet, I highly recommend) and steamed for others (3 minutes in microwave with a lid covered plastic dish). Encourage children to eat at least one serving of vegetables (80g or measured by the size of their fist) and for adults around 150-200g per meal.

Voila! Your meatballs and vegetables are ready and you have a great low carb meal, which has the seal of approval from the man himself.

Wishing you all a fantastic weekend,

Rahel x