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A show-stopping plant-based dish with a taste of the sea in every bite!
Marinate the tofu “fish” wedges for at least 8 hours.
Dredge the marinated tofu in the batter and panko crumbs, then fry in 180°C/350°F degree oil until crisp and browned.
Serve with vegan tartar sauce and a side of grilled corn on the cob.
Recipe courtesy of Chef Jon Clemons, The Porch
Facebook: The Porch Restaurant and Bar
I've been getting my family to go meatless at least 3 times a week. It's healthier for everyone and better for the planet.
Meat Free Monday has given me the opportunity to educate myself on foods that I would not have usually have eaten before.
It keeps me creative in the kitchen, and I am helping reduce my impact.
Previously dinner planning always started with ‘what meat’, and the rest of the meal was built around it. Meat Free Monday helps change that mindset.
Meat Free Monday is a great initiative to encourage people to have a healthier diet, save animals and the planet for at least once a week.