Food & Drink
Plant-based food in schools
New survey reveals parental support for increasing plant-based meals in schools.
3 September 2025
This article first appeared in our Organic September 2025 issue of My Green Pod Magazine. Click here to subscribe to our digital edition and get each issue delivered straight to your inbox
We’ve always believed that what’s good for the planet tends to be good for us, too – which is never clearer than when it comes to organic food.
Choosing organic means saying yes to fewer pesticides and chemicals in our soil, waterways and bodies.
It also means healthier ecosystems, where bees, butterflies and other vital pollinators can thrive.
Buying organic means we’re supporting farmers who work in harmony with nature, growing produce that’s packed with nutrients and full of vibrant flavour.
We’re both parents now, so the quality of the food we feed our families matters more than ever.
Choosing organic where we can gives us peace of mind; we know we’re reducing our exposure to pesticide residues while at the same time helping to protect wildlife for the next generation.
Of course we’re realistic. Organic isn’t always the easiest or cheapest option, but even swapping out a few everyday staples, like picking up organic carrots or apples, can make a meaningful difference over time.
This month’s recipes put veg front and centre: a crispy tofu salad that’s light yet satisfying, plus a smashed potato and cucumber dish with a zingy sesame mayo.
They’re proof that eating organic, seasonal produce is one of the best choices we can make – for ourselves and the planet.
Serves 4
Ingredients
For the potatoes
For the sesame mayo dressing
Method
Boil & smash
Simmer potatoes until tender; steam dry, then gently smash and roast or air fry until crisp.
Mix dressing
Whisk tahini, miso, sesame oil, lime, mayo and water until smooth and creamy.
Prep the salad
Scoop cucumber seeds, chop into half moons, slice spring onions and pick coriander leaves.
Assemble & finish
Toss crispy potatoes with salad veg and sesame mayo, then top with sesame seeds and a big spicy drizzle of chilli oil.
Serves 4
Ingredients
For the tofu
For the salad
Dressing
Garnish
Before you start
Preheat the oven or air fryer to 200ºC | Lined tray | Large serving plate
Method
Prepare ingredients
Tear the tofu into bite-sized ‘rips’ with your hands. Trim the lettuce and separate the leaves – wash if necessary.
Peel 1cm strips of the cucumber skin off, slice down the middle lengthwise, remove the seeds then thinly slice.
Cook tofu
Combine the oil, soy sauce, nooch, paprika, garlic powder, black pepper and salt in a bowl. Add the tofu and mix to coat evenly.
Bake in the preheated air fryer for 15-20 minutes until golden brown, shaking once. If using the oven, bake for 30 minutes, turning half-way.
Mix dressing
Whisk tahini, lemon, maple syrup, water, salt & pepper until smooth. Taste and season with more lemon juice, maple syrup and salt if needed.
Add 1 tbsp of water at a time until you have a nice dressing consistency.
Assemble
Add the baby gem to a serving plate, sprinkle over the lentils, cucumber and tofu rips.
Generously drizzle over the dressing and scatter over the seeds to serve. Enjoy!
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