Rachel's Fit Kitchen

plant based + tasty + easy



Spicy Tofu & Bean Tacos

I’m yet to find someone that doesn’t like tacos! They are so versatile and satisfying, and you can pretty much make a taco using whatever is in your fridge or cupboards!

I like my tacos with spicy tofu, beans, guacamole and lots of salad. Below you will find my favorite (and super easy!) recipes for my Mexican inspired Taco Tuesday feast (serves 4-6).


You’ll need the following ingredients in addition to the Spicy Tofu, Beans and Guacamole recipes further down the page.

12-18 soft corn tortillas, warm before serving
3 cups lettuce
1 cup purple cabbage (optional)
2 large tomatoes, sliced
1/2 onion, finely sliced
1 cup cilantro leaves
3 Jalapeno or other chili peppers, finely sliced
3 limes, halved
Variety of Mexican hot sauces (chipotle, habanero etc)

Spicy Tofu

1 medium brown onion, diced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp chili flakes
1 15oz (425g) block of firm tofu, cut into small cubes
1 28oz (795g) can of crushed tomatoes
Salt and pepper to taste

1. Spray a large pot with cooking oil. Over medium heat sauté onion until soft, around 5-10 minutes.
2. Add spices, and cook for an additional 1-2 minutes.
3. Add tofu cubes, stir well, while braking up the tofu a little as your stir.
4. Add canned tomatoes, salt and pepper. Bring to boil, then reduce heat and simmer for 30 minutes,  stirring occasionally.

Mexican Inspired Beans

1 medium brown onion, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili flakes
1 15oz (425g) can pinto or black beans, drained and rinsed
Salt and pepper to taste

1. Spray a large pot with cooking oil. Over medium heat sauté onion until soft, around 5-10 minutes.
2. Add spices, and cook for an additional 1-2 minutes.

3. Add beans, salt and pepper. Bring to boil, then reduce heat and simmer for 5-10 minutes,  stirring occasionally.


1 ripe avocado, seed and skin removed
1/2 red onion, finely diced
Juice of one lime
2-3 splashes of hot sauce
Salt and pepper

1. Add all ingredients to a bowl and mash with a fork (you want the guacamole to be chunky).

Serve immediately to avoid the guacamole going brown.


I hope you enjoy my favorite Taco Tuesday recipes!
Much love, Rachel xo

Thai Green Curry

I’ve been hooked on Thai food since I was a child! I love the fragrant curries, soups and noodle dishes so much that I’ve made several trips to Thailand to taste this delicious cuisine first hand… and of course I had to do some cooking lessons! This recipe for Thai Green Curry is the exact one I learned to cook while I was there. To make this recipe yourself at home, make sure you take a trip to your local Asian grocer to buy all the fresh ingredients. You really can’t beat the taste of fresh galangal, kaffir lime leaves, lemongrass and Thai basil!


2 tbsp Thai green curry paste (see recipe below)
4 Thai eggplants or 1 large japannese eggplant, chopped
1 cup coconut milk
1 cup clear vegetable broth*
4 kaffir lime leaves
3 tbsp vegetarian ‘fish’/umami sauce
1-2 tbsp palm sugar, finely sliced or grated
1 cup green beans, trimmed
1/2 cup lotus root slices**
1 cup tofu puffs, chopped

1. Spray a large pot with cooking oil. Over low heat saute curry paste, stirring constantly for 2 minutes.

2. Add eggplant, cook until golden brown on both sides.

3. Add coconut milk, vegetable broth, kaffir lime leaves, vegetarian fish sauce and palm sugar. Increase heat and bring to the boil.

4. Add green beans, lotus root and tofu puffs, allow to cook for 2 minutes.

Serves 2 (serve with jasmine rice)

*this recipe requires a clear vegetable broth. I normally make  my own using celery, carrot and onion.

**I use the prepared lotus root slices that has been boiled, so they are soft but crunchy.

Thai Green curry paste

20 small Thai green chilies, stem removed
2 tbsp galangal,  peeled and chopped
3 tbsp lemon grass, white part only
3 kaffir lime leaves, finely sliced
2 tbsp garlic
3 tbsp Thai shallots (alternatively use green onion/shallots)
1/2 cup Thai sweet basil
2 tbsp vegetable or coconut oil
1 tsp salt

1. Place all items into a mortar and pestle or food processor, work the ingredients until a fine paste is formed.

Freeze any remaining paste in desired serving size bags (1 tbsp per per serve/person).
Enjoy! 😀

Veggie Chili w/ Corn Bread


Chili with all the fixings is a Super Bowl favorite… or really a favorite anytime of the year! This vegan chili has a fantastic texture and is super smoky! Accompany this with corn bread and all the fixings, and you’re got yourself a perfect vegan meal for your ball game … or whatever celebration 🙂

Veggie Chili

1 tbs canola oil
1 brown onion, chopped
2 garlic cloves, crushed
2 large portabella mushrooms, chopped
1 large zucchini, chopped
2 ribs of celery, chopped
2 medium carrots, chopped
1 tbsp chili powder (add more or less to suit your desired level of spice)
1 tsp ground smoked sweet paprika
1 tsp ground cumin
1 tbsp fresh oregano leaves, chopped
3 bay leaves
1 large can (28oz/795gram) of crushed tomatoes
1 can (15oz/425grams) black beans, rinsed
2 cups vegetable broth/stock
1 – 2 tsp smoked salt
Fixings on the side: Cilantro, green onions, avocado slices, jalapeño slices, lime wedges, cashew cream, tortilla chips etc.

1. Spray a large pot with cooking oil. Over medium heat saute onion until soft, around 5-10 minutes.

2. Add garlic, herbs and spices, and cook for an additional 1-2 minutes.

3. Add mushrooms, zucchini, celery and carrots. Cook for 5 minutes, stir regularly.

4. Add canned tomatoes, beans, broth and smoked salt. Bring to boil, then reduce heat and simmer for 45 minutes,  stirring occasionally.

6. Transfer a quarter of the chili to a blender and blend until smooth. Return back to the chili (this will give the chili a lovely creamy texture).

Serve with fixings of choice (I choose all of the above!) and corn bread.

Serves 4-6


Corn Bread

Spray oil
1 cup corn meal
1 cup all purpose flour
2 tbs ground chia seeds
1-2 tbsp turbinado sugar
2 tsp baking soda
1 tbs lemon juice or apple cider vinegar
1 cup plant milk
Bell pepper and jalapeño slices (optional)


1. Preheat the oven to 400F/200C.

2. Line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).

3. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

4. Combine baking powder and lemon juice, stir well.

5. Add corn meal, flour and sugar to a large bowl. Add chia eggs, baking powder mixture and plant milk. Stir well to ensure well combined.

6. Top with bell pepper and jalapeño slices.

7. Bake for 18-20 minutes or until a skewer inserted into the corn bread comes out clean.Serve warm along side chili.

Make one loaf, cut into 9-12  pieces.

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