Christian Health, Christian Fitness, Christian Wellbeing, Christian Retreats

Lemon-Coriander Tofu Stir-Fry with Peppers & Seeds

A vibrant, plant-based stir-fry with crunchy seeds, zingy lemon, and tender tofu.

Prep: 10-15 mins

Cook: 10-12 mins

Level: Beginner

Serves: 2-3

Allergen info: Soy: From tofu and soy sauce (use tamari for a gluten-free option)

Seeds: Sunflower or pumpkin seeds (possible allergen for some)

Optional: Sesame oil if used

Ingredients

Salad

  • 1 block (200–300g) firm tofu, pressed and cubed

  • 1 tbsp oil (olive, coconut or sesame)

  • 1 red or yellow pepper, thinly sliced

  • 2 spring onions

  • Zest and juice of 1 lemon

  • 1 tbsp soy sauce or tamari

  • 1 tsp honey (optional for balance)

  • 1 tbsp sunflower or pumpkin seeds

  • A handful of fresh coriander, chopped

Method

  • Press the tofu if needed, then cube it.

  • Heat oil in a non-stick pan or wok over medium-high heat.

  • Fry tofu until golden on all sides (about 8–10 minutes), adding a splash of water if necessary to stop it sticking.

  • Remove and set aside.

  • Stir-fry the veg in the same pan, add a bit more oil if needed.

  • Stir-fry peppers and spring onions for 2–3 minutes until just tender.

  • Return tofu to the pan. Add lemon zest, juice, soy sauce, and honey. Stir well to coat everything.

  • Toss in the seeds and chopped coriander.

  • Serve

    Store in an airtight container in the fridge for 2–3 days

    Best served cold

    Not suitable for freezing (due to texture changes in couscous and fresh veg)

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