Cook Less, Enjoy More: Easy One-Pot Meals (FREE PDF GUIDE)

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RECIPES IN VIDEO:

One-pot Spanish style tofu and brown rice
(Complete instructions within ingredients list before starting the method)
Serves 2
Ingredients:
225g smoked tofu, cut into 2cm cubes
1 red onion, finely chopped
1 bay leaf
1/2 red pepper, diced
1/2 yellow pepper, diced
3 cloves garlic, minced
1/4 tsp saffron threads or Safflower or 1 ½ tsp budget saffron (recipe below)
1 tsp sweet smoked spanish paprika
150g brown rice
300ml vegetable stock
125ml passata
50g Spanish green olives
handful finely chopped parsley

Budget saffron:
¼ tsp turmeric
2 tsp sumac
1 tsp ground coriander

Method:
If using real saffron, steep in 2 tbsp hot water and set aside.
Heat 1 tablespoon of olive oil in a wide, heavy pan over medium heat. Add the tofu cubes and fry until golden on all sides, about 6–8 minutes. Remove and set aside.
In the same pan, add the onion and bay leaf. Fry until translucent then add the peppers and cook for another 2-3 minutes.
Add the garlic and cook for 1 minute.
Add the paprika and the saffron (or budget mix) and cook for 1 minute stirring continuously.
Add the rice and stir well to coat the grains in the spices and oil. Return the fried tofu to the pan.
Pour in the vegetable stock and passata. Stir, bring to a gentle simmer, cover with a lid, and cook on low for 30-35 minutes until the rice is tender and the liquid is absorbed. At 25 minutes have a quick peak and if it looks very dry add 25-50ml hot water or vegetable stock.
Remove from the heat, cover with a tea towel and leave to sit for 10 minutes.
Top with fresh parsley and olives and enjoy!

One-pot Persian style quinoa
(Complete instructions within ingredients list before starting the method)
Serves 2
Ingredients:
1 small courgette, cut into 2cm cubes
1 onion, thinly sliced
1 can chickpeas. grained, rinsed and dried
1 cinnamon stick
120g quinoa
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon cardamom
1 tsp sumac
150g Cherry tomatoes
50g dried fruit, roughly chopped (Apricot, dates, raisins or sultanas)
210ml vegetable stock
Zest of half an orange
50g toasted pecans
Small handful of fresh parsley and coriander, finely chopped

Method:
Heat 1 tablespoon of olive oil in a wide, heavy pan over medium heat. Add the cinnamon stick, onion, courgette and chickpeas and cook for 6–8 minutes until golden and starting to caramelise.
Add the turmeric, cumin, cardamom, and sumac. Stir well and cook for 1 minute until fragrant.
Tip in the rinsed quinoa and stir to coat the grains in the spices and oil.
Add the cherry tomatoes, dried fruit, stock, and orange zest. Stir, bring to a gentle simmer, cover with a lid, and cook on low for 15 minutes until the quinoa is fluffy and liquid absorbed.
Remove from the heat and let it sit, covered, for 5 minutes. Discard the cinnamon stick.
Fluff the quinoa gently with a fork, then stir through the toasted pecans and chopped herbs.
Serve warm, straight from the pot.

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TIMELINE
0:00 Intro
1:05 One-pot Spanish style tofu and brown rice
7:38 One-pot Persian style quinoa
12:14 Free PDF One-pot Guide

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Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.