Lanza says: “These nourish bowls feature a delicious, tangy miso-sesame sauce and a rainbow of vegetables. Serve these with crispy golden tofu, sticky white rice and fiery kimchi for a delicious meal that’s ready in a hurry.”

Serves 4

Time: 20 minutes

Ingredients

For the miso sauce:

• 2 tablespoons miso paste, such as brown rice miso
• 2 tablespoons sesame oil
• 2 tablespoons maple syrup
• 1 tablespoon tamari or soy sauce
• 2 tablespoons lemon juice
• ½-1 teaspoon sriracha hot sauce

For the bowl:

• 350g cooked sticky white rice
• 2 tablespoons sesame or olive oil, divided
• 200g extra-firm tofu, cubed
• 1 medium aubergine, sliced into wedges
• 200g broccolini

To serve:

• 60g kimchi
• 1 avocado, peeled and sliced
• 2 tablespoons sesame seeds
• Fresh coriander or parsley
• Chopped spring onions
• Lime wedges

Method

To make the miso sauce: add all the ingredients to a small jar with a lid. Secure the lid and shake to mix until smooth and emulsified.

Heat 1 tablespoon of sesame oil in a large frying pan or wok over high heat. Once hot, add tofu and fry for 5 to 10 minutes, until golden and crispy. Transfer the tofu to a medium bowl and keep warm.

In the same pan, add the remaining oil and the aubergine. Fry over medium-high heat for 5 minutes, turning often until starting to cook through. Add the broccolini and fry for another 5 minutes, until tender and starting to char.

Add the tofu back to the pan along with half of the miso sauce. Toss the ingredients well to evenly coat them with the sauce and heat through.

Divide the rice between four bowls or plates. Top with the vegetables and tofu. Add the kimchi, avocado, sesame seeds, herbs, spring onion and lime. Drizzle the remaining miso sauce on top.

Eat right away or store leftovers, once cool, in a sealed container in the fridge for 2 to 3 days. Eat cold or stir-fry again to warm through.

Serving suggestions and variations

• As with most nourish bowls, you can play around with any vegetables you have. Try cauliflower instead of broccoli and add courgette and mushrooms instead of the aubergine.
• If you don’t have sticky white rice, any rice or grain will work here.

Lanza says: “Noodles are a great midweek meal, and these sesame-chilli-garlic tofu noodles are so much better than getting take-out. They take less than 20 minutes to make, are packed with fresh and vibrant vegetables and protein-rich tofu, all served with a sticky chilli, garlic and sesame dressing.”

Serves 4

Time: 2o minutes

Ingredients

For the sauce:

• 60ml tamari soy sauce
• 3 cloves garlic, crushed
• ½-1 red chilli, chopped small
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon sriracha hot sauce
• 1 teaspoon mirin

For the noodles:

• 2 tablespoons sesame or olive oil, divided
• 200g extra-firm tofu
• 4 spring onions
• 1 carrot, peeled
• 1 red bell pepper
• 100g broccoli
• 100g bean sprouts
• 200g dry soba or udon noodles

To serve:

• 2 tablespoons black and/or white sesame seeds
• Chilli flakes
• Sliced fresh red or green chilli (optional)

Method

To make the sauce: add all the ingredients to a small bowl and whisk until combined.

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Slice the tofu widthways into 2 or 3 thinner strips, then slice into triangles. Add to the hot oil and fry over medium-high heat for 5 minutes, or until crispy and golden and flip over to cook on the second side. Once golden, pour 1 tablespoon of the prepared sauce over the tofu, allowing the sauce to sizzle and evenly coat the tofu. Remove from the heat and warm again just before serving, if needed.

Chop off the ends of the spring onions, then slice into 5cm sticks; include the green part, too. Slice the carrot, pepper and broccoli into small pieces or matchsticks.

Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add the spring onions, carrot, pepper and broccoli. Stir-fry over high heat for 5 minutes, or until the vegetables are tender but still have some bite. Add the bean sprouts and fry for 2 to 3 minutes, until cooked through. Add 2 tablespoons of the prepared sauce and fry for 1 minute.

Meanwhile, cook the noodles according to the package instructions and rinse in cold water.

Pour the noodles into the pan with the vegetables along with most of the sauce. Toss well and fry for 2 minutes.

Divide between four bowls, top with the sticky tofu and remaining sauce. Sprinkle over the sesame seeds, chilli flakes and fresh chilli (if using).

Eat right away or store leftovers in a sealed container in the fridge for 2 to 3 days.

Serving suggestions and variations

• Use any vegetables, such as aubergine, courgette, mushrooms, baby corn or sugar snap peas.
• Instead of tofu, add some edamame beans to the frying vegetables as they cook.

Lanza says: “This kale salad is seriously craveable and one that the whole family will enjoy. The key to any good kale salad is to massage your leaves. This wilts the leaves, turning them vibrant green and making them much more enjoyable as a base for this wintery, slaw-style salad. Add some dried cranberries, fresh pomegranate and crunchy slivered almonds for a festive side dish.”

Serves 4

Time: 10 minutes

Method

For the dressing:

• 60ml orange juice
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• ½-1 teaspoon Dijon mustard
• Salt and pepper, to taste

For the salad:

• 4 big leaves chopped cavolo nero
• 100g shredded white cabbage
• 100g shredded red cabbage
• 2 spring onions, sliced
• 1 apple, thinly sliced
• 60g dried cranberries
• 50g pomegranate, plus extra for serving
• 2 satsumas, peeled and sliced
• 40g slivered almonds, plus extra for serving

Method

To make the dressing: add all of the ingredients to a jar and seal the lid. Shake well to emulsify the dressing. Alternatively, stir together in a small bowl. Season with salt and pepper.

To make the salad: add the kale to a large bowl with a pinch of salt. Massage with your hands for 1 minute to wilt the leaves. Stir in the white and red cabbage, and massage together with half of the dressing.

Add the apple, dried cranberries, pomegranate, satsumas and almonds to the salad with the rest of the dressing. Toss well.

Serve topped with extra pomegranate and almonds. Enjoy right away or keep in a sealed container in the fridge for 2 to 3 days.

Serving suggestions and variations

• This is a great salad to make for potlucks, picnics and other gatherings. Or make it up and add it to a Nourish Bowl.
• To keep this salad nut-free, omit the almonds and swap for seeds such as sunflower or pumpkin seeds.