Having regular plant-based meals is good for our health, and the environment! You won’t even miss meat with this tasty, high protein vegetarian dish.

Serves 4. Per serve: 394 calories/ 23.3g protein/ 18.8g carbohydrates/ 23.3g fat


  • 350g firm tofu, diced
  • 2tsp olive oil
  • 2 eggs
  • 2 medium potatoes, unpeeled, washed and diced (200g approx.)
  • 1 cup green beans, topped and tailed
  • 2 carrots, peeled and cut into batons
  • 2 Lebanese cucumbers, cut into batons
  • 1 red capsicum, cut into strips
  • 2 cups bean shoots

Spicy Peanut Sauce:

  • ¼ cup Mayver’s crunchy peanut butter
  • 2tbs cup low sodium soy sauce
  • 2 tsp sesame oil
  • 1 garlic clove, crushed
  • 1 tsp ginger
  • 1-2 tsp sriracha or GF sweet chilli sauce
  • ¼ cup water


  1. To make the peanut sauce, add peanut butter, soy sauce, sesame oil, garlic, ginger, sriracha/sweet chilli to a blender or food processor. Add water as needed until smooth or at the desired consistency.
  2. Toss tofu in 2tsp olive oil and season with salt and pepper. Pan fry until golden on the outside and cooked through, about 8 minutes. Remove from pan.
  3. Meanwhile, steam the potatoes and carrot batons for 6-8 minutes, or until cooked. Add the green beans to the steamer for the last 2-3 minutes of cooking.
  4. Bring a saucepan of eggs to the boil, then wait for 6-8 minutes – for hard boiled eggs
  5. Assemble the steamed vegetables with raw cucumber, capsicum and bean shoots. Top with egg, tofu and peanut sauce.