Meat Free Week is a global campaign that launched first in Australia and this year also in UK to get you thinking about how much meat you eat, and the impact eating too much has on your health, animals and the environment. We’re not just talking about red meat (beef, lamb and pork), but all meat, including poultry, processed meat (like ham, bacon, salami and packaged sandwich meats), fish and seafood.
I decided to take the challenge and go meat free for one week and I am going to be sharing my lunches during this week, so you can see that skipping meat for a week is not a big sacrifice and can be quite delightful.
For day #1 I had this Indian inspired Palak Tofu, very easy and quick to prepare.
– 1 cup of tofu in cubes
– 2 cups of spinach
– 1/3 cup of cashews
– 1 tomato
– 1/3 cup of coconut milk
– 1/3 cup of water
– 2 cloves of garlic
– 1 Tablespoon of nutritional yeast
– 1/2 teaspoon of turmeric
– 1/2 teaspoon of curry
– 1/2 teaspoon of cumin
– 1/2 teaspoon of ginger
– 1/2 teaspoon of garam masala
– 1/3 teaspoon of asafoetida
– 1/3 teaspoon of Himalayan salt
– 1/3 teaspoon of black pepper
– 1 pinch of cayenne pepper
– 1 teaspoon of coconut oil
Put the spinach, cashews, tomato, coconut milk, water, garlic cloves and nutritional yeast in the blender and process well.
In a saucepan heat up the coconut oil and cook the tofu for 2 or 3 minutes. Add all the spices and cook for another couple of minutes until they warm up and start smelling delicious. Add the spinach mix and cook in low heat for about 10 minutes.
Drizzle with a couple of tablespoons of coconut milk. Serve with basmati rice and naan bread.