This is my current favourite way to use tofu or tempeh.  I adapted it from Ottolenghi’s more complex recipe.  My husband is a tofu-hater so when he disappears for a few days I always cook this.  Keep in mind that unfermented soya products contain digestion-blocking proteins that damage your gut.   So DO make sure to buy the fermented forms for this dish: tempeh or fermented tofu (it will say on the pack).

If you don’t have a small-bowl food processor, chop the chili finely, crush the garlic and use a pestle and mortar to bash the caraway seeds about as much as you can before mixing with the other spices and oil.

For 2
This is gorgeous served with cauliflower/broccoli “rice”, konjac noodles or brown basmati rice.

350g trimmed French (or use runner beans cut in 6cm bits)
Salt and black pepper
200g non-GMO tempeh or fermented tofu, cut into bite size cubes
A few sprigs of dill (small handful), destalked and roughly chopped
Small handful fresh coriander, destalked and roughly chopped

For the sauce:
4 garlic cloves, peeled and crushed
1 green or red chili, deseeded (optional)
2 slightly rounded tsp sweet paprika
1 tbs caraway seeds
1.5 tsp ground cumin
½ level tsp ground Ceylon cinnamon
2 tbs + a little extra avocado oil or extra virgin olive oil
3 tbs tomato puree
250ml water or leftover vegetable-steaming water (full of nutrients!)
Optional: 1 heaped tsp honey or non-toxic sweetener e.g. Dr Coy’s Stevia Erylite or xylitol (from good health stores)
2 limes
Black pepper
Himalayan or sea salt

1. For the sauce put the garlic, spices, chili and 2 tbs oil in the small bowl of the food processer and blitz to a thick paste.  You might need a touch more oil to bring it together.
2. Heat a pan on a medium heat and add a teaspoon more of avocado/olive oil and stir fry the garlic-spice mix for 30 seconds.
3. Then add the tomato puree, 250ml water and bring to the boil.
4. Stir in the honey or non-toxic sweetener, lime juice, generous pinch (1/4 a level tsp) salt and a few good grinds of black pepper.
5. Add the tempeh, turn down the heat, cover and simmer while you prep the green veg.
6. Steam the French/runner beans for around 2-3 minutes until the colour changes very slightly and they are softened but still have a bit of crunch.
7. Finally, just before serving, stir the herbs into the tofu and sauce, pile on top of your rice and enjoy.

Serve with:
Low carb:  Cauliflower or broccoli rice https://www.annacollins.ie/cauliflower-rice/ or konjac noodles from Asian stores.
Medium carb: brown basmati rice cooked with a generous pinch of turmeric

Why this is good for you:
Spices are a powerhouse of antioxidants that help rebalance your gut bacteria in favour of the good guys.  The good guys helps digest your food, repair and maintain your gut lining every minute of every day, and reduce inflammation in you.  This has massive implications for your immune system, your gut health and even your mood.  Yes, anxiety/depression states always involve brain inflammation.  Type the name of just one spice into medline (the scientific journal resource) and you’ll find hundreds of peer-reviewed scientific studies.