This salad is not only refreshing; it’s layered with multi-textured flavour. Nutty black rice forms the base and is offset by slices of tempeh, mango, red peppers and radishes. We drizzle over a peanut satay-style dressing to serve.
We roast cauliflower to intensify its mild nutty flavour, then stir it into a rich tikka masala sauce with chickpeas and spinach. Served on black rice for a beautiful contrast and garnished with fresh coriander.
Sticky teriyaki tofu slices are layered over a mix of crunchy carrot and brown rice noodles. Sweetstem broccoli adds vibrancy and texture. We finish it off with black sesame seeds and a hit of red chilli.
We’ve reinvented this popular takeaway option, Mindful Chef style. Golden tofu stir-fried with red pepper and onion in a sweet and sour sauce is served with brown rice, crispy kale ‘seaweed’ and crunchy cashews.