For the Mash Potatoes

Step 1) Start off by washing 6 potatoes, placing them in a steamer, or pot to boil, then sprinkle some salt, and mixed herbs in there.

Step 2) 45-50 minutes later our potatoes are completely soft and ready to be mushed up, empty them into a bowl and add in 2 tbsp. of vegan butter or 100 ml of plant-based milk.

• Sprinkle in black pepper and salt to taste.

Since cooking takes 50 minutes, while you wait begin cooking up the other ingredients. Everything should be ready just in time for the mashed potatoes.

For the Orange Tofu

Step 1) Slice and dice:

• 3-4 Garlic Cloves
• 3 spring onions or 1 onion
• 12-15 tomatoes
• ½ red pepper
  

Step 2) Set those chopped veggies aside, grab a large frying pan, set the heat to medium and fill the surface with cooking oil. Once hot, grab your marinated tofu (click here to see how I marinate my tofu) and fry them in batches.

Tips

• When I fry my tofu, I find tongs are the most helpful in ensuring they do not stick. You can squeeze each tofu with the tongs, this reduces their contact with the surface and makes them easier to move around.
• Fry your tofu in batches not all at once, this way you can easily keep an eye on them and turn each block as needed.
• If the fire is too low the tofu will take too long to crisp, if too high it will crisp too quickly without thoroughly cooking the inside. (Be sure to find the right balance)
• As the tofu begins to fry, remove the ones that are done and place them on a plate with a paper towel, this helps absorb the excess oil.
• Speaking of excess oil, when you are done frying, strain out the oil to get rid of bits.

Step 3) Set your tofu aside, and let’s drizzle 2 tbsp of oil to begin frying our chopped garlic and onion

Step 4) Once your oil is crackling, throw them in then add the following spices

• 2 tbsp. garam masala
• 2 tbsp. paprika

These add a nicely noticeable kick!

Step 5) Mix in well and leave to sauté till golden brown

Step 6) Now add in your tomatoes, red peppers and spinach ( mix in well, then turn down the heat, time to make the orange tofu sauce.

Step 7) Mix the following in a bowl

• 4 tbsp. of hummus
• ¼ tbsp. Thai green paste (optional)
  
• 1 tbsp. garam masala
• 1 tbsp. paprika
• 1 tbsp. cumin
• mixed herbs
• 1 tbsp. buffalo sauce
• 300ml oat milk

Step 8) Pour the mixture on top of the contents in the pan, and turn the heat back up to medium.

Step 9) Mix in well and add extra oat milk if you’d like it to be more creamy ;)

Step 10) Finally, close the lid and leave it to cook for 7-10 minutes on low heat.

For the Sticky Green Noodles

Step 1) Start off by boiling some water and submerging your noodles in ’em.

Step 2) Once they’re cooked (Mine only takes 5 minutes) strain out the water using a colander.

Step 3) Using the same pot or wok, pour in 2-3 tbsps. of oil and chuck in a crushed garlic clove

Step 4) Then add in 2 ½ Tbsps. of Thai green curry paste

Step 5) Pour in 150ml of oat milk, mix well, and then place your noodles in the liquid.

• For more creamy sticky green noodles, use 250-300 ml of oat milk. (I prefer my noodles on the dry side)

Step 6) Add in some basil or spinach (optional) then close the lid for 5 minutes and leave the noodles to soak up the flavours.

Step 7) Now 5 minutes have passed open up the lid and mix the noodles into the green sauce.