Gigi Grassia

03/30/2026

Smoky Tofu Bacon & Cucumber Salad 🥒 Find more easy high-protein, high-fibre plant-based recipes on my app Piante — link in bio! ✨ Serves 2 💪 ~38g protein per serving 🌾 ~12g fibre per serving 🌱 7 plant points Protein breakdown Tofu ~23g Greek style yogurt ~5g Chickpeas ~9g Other ~1g Full recipe 👇 The tofu bacon * 280g extra firm smoked tofu, pressed and cut into 1cm cubes * 1 tbsp tomato paste * 2 tbsp dark soy sauce * 2 tbsp maple syrup, reduced sugar preferred * 1 tsp garlic powder * 1 tsp smoked paprika The salad * 160g Alpro Greek style yogurt * Small handful of fresh dill * Small handful of fresh mint * 2 cloves garlic, minced * ½ lemon, juiced * 230g cooked chickpeas, drained and rinsed if tinned * 1 salad cucumber, sliced into half moons * ½ red onion, diced * Extra virgin olive oil * Salt * Black pepper� Method Preheat the oven to 190°C and line a baking tray with baking paper, or preheat your air fryer to 200°C. Add the tomato paste, dark soy sauce, maple syrup, garlic powder, and smoked paprika to a bowl and mix to combine. Add the cubed tofu and toss to coat. For best results, leave to marinate overnight — if you’re short on time, let it sit while you prep the rest of the ingredients. Spread the marinated tofu out on the lined baking tray and bake for 20 minutes, flipping halfway through, until sticky and caramelised. If using an air fryer, cook at 200°C for 10 minutes, shaking a couple of times to ensure it cooks evenly on all sides. Meanwhile, mix the Greek-style yogurt with the dill, mint, minced garlic, lemon juice, and a drizzle of extra virgin olive oil. Season with salt and black pepper. Divide the yogurt dressing equally between two meal prep jars or containers. Top with the chickpeas, tofu bacon, sliced cucumber, and red onion. Seal and refrigerate until ready to eat. Give the jar a vigorous shake before eating to combine the dressing with everything else. original recipe credit to

03/24/2026

Green Shakshuka 🌿✨ A vibrant green twist on the classic — spiced yellow pepper and courgette, edamame, green peas, and a blended coriander and spinach sauce. Topped with Greek-style yogurt, pickled red onions, and avocado. Packed with protein and fibre, and on the table in under 30 minutes. ✨ Serves 2 💪 ~26g protein per serving 🌾 ~16g fibre per serving 🌱 13 plant points For this recipe, you’ll need...Edamame · Green peas · Baby spinach · Fresh coriander · Yellow pepper · Courgette · Green chilli · Cashews · Nutritional yeast Recipe is now live on my app Piante! Link to access in bio x

03/07/2026

Pleeease tell me I’m not the only one that loves going to supermarkets when travelling 😂

03/02/2026

Juggling working from home, life and a new baby means I need something quick, filling and actually nutritious. No matter how hectic, lunch still needs to happen I don’t really get a “proper” lunch break, for me it’s all about realistic wins, not perfection. This has been my go to lately: lunch in 5 minutes. Here’s how I make it work: 1️⃣ Quick building blocks: I’ll prep a couple of bits when I can (like roasted sweet potato or a simple dressing) so I can throw everything together fast. 2️⃣ Marinated protein: I love Oregano & Thyme Grillable Tofu it’s pre-marinated, high in protein and cooks in 5 minutes. 3️⃣ Straight back to real life: juggling work, life and a new baby sometimes means I need to be strategic. So having something that is quick, tasty, and nutritious is perfect for my routine at the moment. It’s such an easy way to keep lunches balanced on busy work from home days (which, let’s be honest, is every day over here). You can find the Cauldron Express Grillable range in Tesco at the moment 👀 Grilled Courgette & Sweet Potato Salad recipe below ⬇️ Recipe: Grilled Courgette & Sweet Potato Salad with Oregano & Thyme Tofu Serves 2 Protein per serving: 18.5g Fibre per serving 8.5g Ingredients * 180g Cauldron Oregano & Thyme Grillable Tofu * 1 big-medium sweet potato *1 big courgette * 100g steamed beetroot * 1 tsp white miso paste * 2 slices fresh red chilli (adjust to taste) * 40g tahini * 1/2 lemon juice * 1 tbsp nutritional yeast * 2 tbsp pine nuts, lightly toasted * Handful fresh coriander * Extra Virgin olive oil (for roasting/brushing) * Salt * Pepper Preheat oven at fan 180°C. Place sweet potato on a baking tray and season with olive oil, salt and pepper. Bake until soft and caramelised (ca 30 minutes). Meanwhile grill the tofu and the courgette (previously brushed with olive oil) until nicely grilled on both sides. Set aside. Quickly whip up the dressing by blending beetroot, miso paste, chilli, tahini, lemon juice and nutritional yeast. Assemble the salad by spreading a generous dollop of dressing on the two salad bowls adding the sweet potato, the grilled tofu and courgette, pine nuts and coriander.

02/22/2026

Lazy One-Pan Tempeh & Lentil Lasagna Protein per serving 41g Fibre per serving 18g Serves 2��Comment Lasagna to get the recipe For this recipe you’ll need �Carrot Onion �Celery�Garlic �Sundried Tomatoes �Tomato Paste �Tempeh �Tinned tomatoes �Lentils Eggless lasagna sheets Vegan basil pesto My cashew queso recipe Original stitched video by Enjoy xx

02/14/2026

02/12/2026

MARRY ME LENTILS With love in the air, a little reminder that sometimes the most important ingredient isn’t in the recipe. This dish exists because someone believed in me long before there was anything to believe in. And seeing thousands of you make it, love it, and send me your photos has been one of the most rewarding parts of this journey 🤍 INGREDIENTS (serves 2) • 1 small–medium carrot, diced • ½ celery stick, diced • 1 small onion, diced • 2–3 garlic cloves, very finely chopped • 1 sprig of rosemary • 10–12 sun-dried tomatoes, chopped, plus extra to serve • 1 tablespoon tomato purée (paste) • 300g (10½oz/11¼oz) split red lentils, washed • 700ml (24fl oz/scant 3 cups) vegetable stock • 200ml (7fl oz/scant 1 cup) soya milk • 4–5 tablespoons nutritional yeast • Handful of baby spinach • Olive oil, for cooking • Salt and freshly ground black pepper TO SERVE • Plant-based cream or yoghurt • Small handful of basil • Plant-based Parmesan-style cheese METHOD • Heat a good glug of oil in a saucepan over a medium heat and fry the carrot, celery, onion, garlic, rosemary, sun-dried tomatoes and tomato purée for 5–8 minutes until the onion has softened and the flavours have infused. If it starts to dry out, add a splash of water. • Remove the rosemary and add the lentils, stirring for 1–2 minutes to toast the lentils. Slowly pour in the vegetable stock, stirring frequently, then add the soya milk and simmer for 10 minutes, stirring frequently. • Once the lentils are cooked, season with salt and pepper, then add the nutritional yeast and spinach and stir until the spinach has wilted. • Serve with plant-based cream or yoghurt, more sun-dried tomatoes, basil and plant-based Parmesan-style cheese.

02/02/2026

Gut friendly high protein recipes that you’ve loved recently! Which one have you tried yet? 🍃Creamy spinach zingy bean-y bowl 🍝 Tempeh meatballs 🍜 speedy peanut butter ramen 💓creamy beet pasta

02/01/2026

SMASHED POTATO SALAD with SMOKEY BEANS SUNDRIED TOMATOES and YOGURT DRESSING Protein per serving: 34g Fibre per serving: 14g Just a reminder that you can now order my book (link in bio) *Plant Protein* for 80+ delicious high-protein, plant-based recipes! Ingredients (serves 2) 1kg (2.2lb) baby potatoes, halved 1 tsp garlic granules 570g jar chickpeas (400g drained weight/ 14oz), rinsed and drained 1 tbsp smoked paprika 10-12 sun-dried tomatoes, chopped pickled onion (optional) to taste Dressing 150g (5.3 oz)high-protein plant based yogurt 3 Tbsp nutritional yeast 2 cloves garlic, minced juice of 1 lemon zest of 1/2 lemon 10g (0.35oz) fresh basil 10g (0.35oz) fresh mint pinch of salt water to thin (if necessary) EVO oil salt freshly cracked black pepper metod Boil the potatoes with a generous pinch of salt until fork tender. Meanwhile preheat your oven at 180C (355F). Pat dry the chickpeas using a clean kitchen towel, and place them on a baking tin previously lined up with baking parchment. season with olive oil and paprika. place in the oven to roast until the chickpeas are crunchy (around 20-25 minutes). place the drained boiled potatoes on a second baking tray linked up with baking parchment and flatten the using the back of a bowl or glass. don’t worry about smashing them too thin. season with a drizzle of oil, garlic granules, pepper and salt and place in the oven to crisp for 30 minutes. remember to turn them halfway through. prepare the dressing. chop basil and mint reserving the biggest leaves for garnish at the end. mix all the ingredients in a jar adding 1 Tbsp olive oil, pinch of salt and water to thin if necessary. Assemble the salad adding smashed potatoes, sun-dried tomatoes, crunchy chickpeas, basil, mint leaves and picked onions (if using) and tossing them with the dressing. macros Kcal 580-85C-14F-34P

01/31/2026

Edamame Pesto Pasta Protein per serving: 35g Fibre per serving: 9g Just a reminder that you can now order my book (link in bio) *Plant Protein* for 80+ delicious high-protein, plant-based recipes! **Ingredients (Serves 2)** • 250g (~9 oz) rigatoni pasta (whole wheat preferred if available) • 150g (1 cup) frozen edamame • 25g (1/2 cup) fresh basil • 30ml (2 tbsp) extra virgin olive oil *(Use code GIGIOLIVE10 for a discount on your first purchase on Citizen of Soil) AD-AFF* • Juice of 1 lemon • Zest of 1/2 lemon (+ extra for garnish) • 1 tsp garlic granules • 20g (2 tbsp) sunflower seeds • 4 tbsp nutritional yeast • Salt & freshly cracked black pepper, to taste Toppings • Sun-dried tomatoes, chopped • Fresh basil leaves • Plant-based parmesan (store-bought or homemade—recipe in my cookbook) Method 1. Bring a large pot of salted water to a boil. Add the frozen edamame and cook for 1 minute max. Remove with a slotted spoon and set aside. 2. Add the pasta to the same boiling water and cook until al dente. Reserve 1-2 ladles of pasta water before draining. 3. In a food processor, combine edamame, basil, olive oil, lemon juice & zest, garlic granules, sunflower seeds, nutritional yeast, salt, and black pepper. Blend until you achieve a pesto-like consistency—slightly grainy but spreadable. 4. Transfer the pesto to a large serving bowl. Add the cooked pasta along with the reserved pasta water and toss until well combined. 5. Divide into bowls and top with plant-based parmesan, sun-dried tomatoes, lemon zest, fresh basil, and a drizzle of olive oil. Macros per serving: 775kcal-95C - 25F - 35P - 9g Fibre Breakdown protein = (rigatoni 18, edamame 8, sunflower seeds 2.5, nutritional yeast 6)