Vegan Lunch Tapas Style

Vegan tapas

My healthiest meal of the day by far is breakfast. I used to make a smoothie in my blender most days but then I jumped on the Nutribullet bandwagon and now have a Nutriblast of spinach or kale, fruit and coconut water each morning.

I love my Nutribullet. I love it so much, I’ve also been having a Nutriblast for lunch – albeit a bigger, thicker one made with frozen banana, whatever fruit I fancy (most recently pineapple and kiwi fruit), a handful of cashews for protein and some Alpro soya yoghurt (man, I love that stuff – it’s so much nicer than the dairy yoghurt).

Although I love my Nutriblasts, sometimes I want something more substantial for lunch and, in the summer, that something is usually salad and although I love the usual salad combo of leaves, raw veg and dressing, recently, I’ve been enjoying a tapas-style lunch.

stuffed vine leaves, sundried tomatoes, artichoke hearts, olives, tofu, hummus, roasted peppers

I generally don’t eat much out of jars but I can’t resist the supermarket shelves laden with artichokes, stuffed vine leaves, sundried tomatoes, roasted peppers and olives. I love to serve them with hummus (shop-bought is delicious but if you want to make your own, here’s the best ever hummus recipe) and marinated, baked tofu.

Despite this being a healthy lunch, it’s calorie-laden as the jars are packed with oil, so if you want to save some calories, pat everything (no, not the hummus!) dry with kitchen roll to mop up a load of oil.

Marinated Baked Tofu
Prep time
Cook time
Total time
Cuisine: Vegan
Serves: 1
  • ⅓ block tofu, pressed and cubed
  • Marinade of your choice (I used Jack Daniel's BBQ Sauce)
  1. Coat the tofu in the marinade and leave to soak in for a few hours
  2. Line a baking tray with baking paper and bake the tofu in the oven at 200C for about 20-30 minutes



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