Miso Tofu with Stir Fried Ginger Greens

What a dish! Delicious, easy-to-make-in-a-flash and so beneficial!

By combining great flavour with ingredients that help not only your perimenopause and menopause symptoms but also your cardiovascular health, this dish is one of my top 10!

The fibre and polyphenols (natural plant compounds) in this meal help with cardiovascular health - did you know once oestrogen drops in menopause cardiovascular disease risk becomes the leading cause of death in post menopausal women?

On the plus side did you also know increasing your daily fibre intake by 5g can reduce your cardiovascular disease risk by 14%? There's lots of fibre in this dish!

The vegetables all help boost your gut health and its microbiome, further adding anti-inflammatory benefits. Whilst chickpeas, pumpkin seeds, and tofu contain phytoestrogens, helping to reduce perimenopause and postmenopause symptoms; As well as provide protein.

Plus I was careful to keep the ingredients that might lead to gut bloating to a minimum, so the beneficial effects are still there, whilst the potential abdominal discomfort is not.

If you would like to see a video of how to make this quick and easy meal head over to my YouTube channel here. 

Tofu Marinade:
180g firm tofu, chopped
1 heaped dessert spoon/30g miso paste or 1 teaspoon miso powder
2 teaspoons sesame seeds

Stir Fry Ingredients:
1 tablespoon extra virgin olive oil
2 handfuls/100g chopped spring onions
2 handful/150g green/white cabbage, very finely sliced
2 handfuls chopped greens, eg kale, chard, cavalo nero
2 tablespoons cooked chickpeas 1
5g fresh ginger, cut into thin sticks or coarsely grated
1 peeled clove garlic, crushed
1 long red or green chilli, de-seeds and finely chopped
1 tablespoon/20g pumpkin seeds
Optional - splash live apple cider vinegar
A dash of Soy or tamari sauce to taste 

Put the tofu, miso, and sesame seeds into a bowl and toss together.

Into a large frypan or wok pop the spring onions, greens, cabbage, and oil. Put the pan onto high heat, toss around, stirring the vegetables for 2-3 minutes. Take care not to overcook. Add the ginger, chili, chickpeas, and garlic. Toss to warm.

Splash over a teaspoon of apple cider vinegar. Then tip out into two serving bowls.

To the hot pan add the tofu and pumpkin seeds and toss around for a minute. This is to sear the seeds and warm the tofu a little*.

*Tofu is already cooked, so take care not to heat it up too much as it goes rubbery in texture if overcooked.

Add the warm tofu and seeds to the two bowls.