Roxy Pope + Ben Pook(@roxyandben) 인스타그램 상세 프로필 분석: 팔로워 823,022, 참여율 6.28%

Get the recipe for our Hasselback Teriyaki Tofu Steaks EXCLUSIVELY in the @sovegan app 🔥 Slicing grooves into the tofu helps it absorb wayyy more flavour while it’s cooking. It’s a simple technique which takes these unbelievable teriyaki-flavoured tofu steaks to the next level 😋 This dish is also packed with a generous 34g of protein per serving 💪 You’ll find the full recipe EXCLUSIVELY in the SO VEGAN App! If you haven’t already, start your 7-day free trial to unlock over 400 delicious and fuss-free vegan recipes. Follow the link in our bio to download the app today 🙏 Big love, Roxy + Ben 💚

VEGANISM IS OFFICIALLY OVER 😭 I’m seeing this sentiment a lot atm. Apparently vegans are now an endangered species! I’ve been vegan now for 10 years - and while it might be true that not as many people are deciding to go vegan - I also think we sometimes lose sight of the bigger picture. Veganism isn’t new and, don’t worry, it’ll be around longer than me and you. Also - more people are eating more plant-based food. IMO that’s something we should all be celebrating. This Sticky Sriracha Aubergine + Peanut Butter Noodles is available now in the @sovegan website and app - links in bio! Big love, Roxy #veganfood #plantbased #veganrecipes #vegannoodles #easyveganrecipes

THAI RED CURRY BOWL with CRISPY TOFU 🔥 full recipe with is on SO VEGAN website and app (links in bio) ✌️ For me, eating and living well isn’t about seeing everything as ‘good’ or ‘bad’. It’s about the bigger picture - and that can include processed foods. Lots of pastes, sauces, etc - which you’ll find in the supermarket - might be considered a UPF. But using them doesn’t automatically make a meal “unhealthy”. This Thai red curry bowl involves crispy tofu, fresh veggies and a spicy broth - it’s well-balanced, packed with protein and a mix of carbs, fats and fibre to keep you full 💪 Get the full recipe with a free 7-day trial to the SO VEGAN website and app - links in bio! Big love, Roxy 💚

CRISPY TOFU SCHNITZELS with slaw + mayo 😋 featuring @kikkomanuk | ad Freezing tofu is a game changer if you want a firmer and meatier texture - which is ideal for these delicious and crispy tofu schnitzels 👌 This trick also helps it absorb our quick lemon and soy marinade - made using Kikkoman soy sauce, which is 100% natural and fermented for 6 months - so it adds a really full bodied flavour. Then it’s coated in a sesame and panko crumb - and air-fried until perfectly golden. And for extra protein, we make a garlic and onion tofu mayo (given a punchy savoury kick with more Kikkoman soy sauce 😎) and a fresh cabbage slaw. Delish! Serves 2 For the schnitzels: 1 x 400g (14oz) pack of firm tofu 1.5 tbsp Kikkoman soy sauce 1/4 lemon juice 60g (1/2 cup) plain flour 1 tsp dried mixed herbs 60ml (1/4 cup) unsweetened plant-based milk 30g (1/3 cup) panko breadcrumbs 1 tsp all-purpose seasoning 2 tbsp sesame seeds For the tofu mayo: olive oil 1/2 onion 1 garlic clove 150g (5.3oz) silken tofu 1/2 tsp wholegrain mustard 1/2 tsp Kikkoman soy sauce 1/4 lemon juice For the slaw: 1/2 sweetheart cabbage 1/4 lemon juice 1 tsp maple syrup 1/2 tsp caraway seeds salt + pepper 👉 Squeeze the thawed tofu well, slice into 3 slabs and marinate in soy sauce and lemon for 10 mins. 👉 Set up three bowls: (1) 1/3 of the flour, (2) 2/3 of the flour mixed with herbs and milk (3) panko mixed with seasoning and sesame seeds. Carefully coat the tofu in flour, then batter, then breadcrumbs. 👉 Air-fry at 180C fan for 20 minutes, turning halfway, until golden and crisp. 👉 Meanwhile, fry the onion and garlic, then blend with silken tofu, mustard, soy sauce and lemon to make the tofu mayo. 👉 Finely slice the cabbage and toss with lemon juice, maple syrup, caraway seeds, salt and pepper. 👉 Serve the crispy tofu with the slaw and tofu mayo. Enjoy! Roxy + Ben

HOT MAPLE TOFU BOWL 💪 get the full recipe with all our notes on SO VEGAN website and app (links in bio) This bowl is all about the flavour combinations: smoky sweet potato, spiced tofu, creamy tofu ‘cottage cheese and a sweet spicy dressing. And it also comes with 43g of protein, 14g of fibre and 12 of your weekly plant points, which isn’t too bad if you ask me! 🌱 300g (10.5oz) extra-firm smoked tofu 🌱 1.5 tbsp reduced-salt soy sauce 🌱 1 tbsp all-purpose seasoning 🌱 2 tbsp nutritional yeast 🌱 olive oil 🌱 400g (14oz) sweet potato 🌱 1 tsp smoked paprika 🌱 salt + pepper 🌱 120g (4.2oz) roasted red peppers from a jar 🌱 1/2 red onion 🌱 1 small handful of fresh parsley 🌱 1/2 lemon, juice only 🌱 150g (5.3oz) silken tofu 🌱 1/2 tsp white miso paste 🌱 80g (2/3 cup) plant-based yoghurt, we use Greek-style 🌱 2 handfuls of mixed salad leaves, see tips 🌱 1 small avocado, sliced For the hot maple dressing: 🌱 3 tbsp maple syrup 🌱 1/2 tsp chilli flakes 🌱 1 tsp apple cider vinegar 👉 Toss crumbled tofu with soy sauce, all-purpose seasoning, nutritional yeast and olive oil. Add to a lined tray. 👉 Toss the sweet potato with smoked paprika, salt, pepper and olive oil on another tray. Roast both for 20-30 mins. 👉 Mix the roasted peppers, red onion, parsley, lemon juice, salt and pepper to make a quick salsa. 👉 Whisk the miso with lemon juice, then gently whisk in the silken tofu and yoghurt to make a creamy ‘cottage cheese’. 👉 Simmer the maple syrup with chilli flakes, then remove from the heat and stir in the vinegar. 👉 Add everything to bowls, then drizzle over the hot maple dressing. For our 600 nutritious, protein-packed and high fibre recipes just like this - download the SO VEGAN App and start your free 7-day trial 🙌 Big love, Ben 💚

GOCHUJANG TOFU + TAHINI NOODLES 🍜 full recipe with notes is available on SO VEGAN website and app (links in bio) ✌️ A weeknight meal packed with 40g of protein and 10g of fibre. Not too bad if you ask me! 🌱 1 x 300g (10.5oz) extra firm tofu 🌱 1 tbsp cornflour 🌱 1/2 tbsp oil 🌱 1 tbsp gochujang paste 🌱 1/2 tbsp sesame oil 🌱 1/2 tbsp soy sauce 🌱 1 tbsp maple syrup 🌱 1 tbsp sesame seeds 🌱 100g (3.5oz) sugar snap peas 🌱 1 spring onion For the noodles: 🌱 3 tbsp tahini 🌱 1 tbsp soy sauce 🌱 1/4 lime 🌱 1/2 thumb of fresh ginger 🌱 300g (10.5oz) quick cook udon noodles 👉 Toss the tofu with cornflour and oil, then air-fry for 15-18 minutes until crisp. 👉 Mix the gochujang, sesame oil, soy sauce, maple syrup and sesame seeds. 👉 Boil the sugar snap peas for 1 minute, remove, then cook the noodles in the same water according to packet instructions. 👉 Whisk the tahini, soy sauce, lime juice and ginger with a splash of water until creamy. Toss the cooked noodles through the tahini sauce. 👉 Coat the crispy tofu in the gochujang sauce, slice, then serve over the noodles with sugar snap peas and spring onion. Sign up today with a free 7-day free trial! You’ll also find over 600 delicious plant-based recipes - with more shared every week 🙌 Big love, Roxy 💚

CABBAGE PANCAKES + SESAME COLESLAW 🔥 full recipe with notes is available on SO VEGAN website and app (links in bio) ✌️ Cabbage is having a moment and I’m fully behind that. These pancakes are inspired by the Japanese dish okonomiyaki. They’re crispy, light and pair wonderfully with the sesame slaw and Sriracha mayo. Yum! 🌱 400g (14oz) white cabbage 🌱 100g (3.5oz) red cabbage 🌱 2 carros 🌱 1 lime 🌱 2 tsp sesame oil 🌱 1 tbsp maple syrup 🌱 90g (3/4 cup) chickpea flour 🌱 60ml (1/4 cup) water 🌱 2 tbsp soy sauce 🌱 4 spring onions 🌱 3 tbsp sriracha sauce 🌱 6 tbsp vegan mayonnaise 🌱 150g (1 cup) frozen edamame 👉 Mix one third of the white cabbage with the red cabbage, half the carrot, lime juice, sesame oil, maple syrup and salt. Set aside. 👉 Whisk the chickpea flour, water and soy sauce until smooth, then fold in the remaining white cabbage, carrot and spring onions. 👉 Fry in oiled pan over medium heat, pressing into pancakes around 1cm thick. Cook for 3-4 mins each side until golden and crisp. 👉 Mix the sriracha and mayo. Boil the edamame for 3 minutes and drain. 👉 Top the pancakes with the sesame slaw, sriracha mayo and edamame, then serve. Sign up today with a free 7-day free trial! You’ll also find over 600 delicious plant-based recipes - with more shared every week 🙌 Big love, Roxy 💚

Sticky toffee pudding…spiced with ginger, cinnamon and allspice. It’s cosy, it’s comforting and it’s available now on the SO VEGAN App + website 🔥 Sign up today with a free 7-day trial! You’ll also find over 600 delicious plant-based recipes - with more shared every week 🙌 Big love, Roxy 💚

Days like this call for a big ol’ bowl of creamy pasta. Our new BUTTERNUT SQUASH RIGATONI with tofu ricotta is available right now on the SO VEGAN app + website 🔥 Per serving: 🌱 24g protein 🌱 10g fibre 🌱 iron rich + plant rich You’ll find the full recipe on the SO VEGAN app and website - links in bio! You’ll also find over 600 high protein, high fibre and delicious plant-based recipes just like this one - with more shared every week ✌️ Sign up today with a free 7-day free trial 🔥 Big love, Roxy + Ben 💚

HIGH PROTEIN CHIPOTLE BLACK BEAN TACOS 🌮 get the full recipe on the SO VEGAN app + website! These tacos are filled with big and bold Mexican-inspired flavours - along with lots of protein and fibre 💪 Smoky and spicy black beans, a fresh and zesty edamame mash and a miso-flavoured tofu crumb - all piled onto warm corn tortillas. Yum. 🌱 11g protein and 7g fibre per taco You’ll find the full recipe on the SO VEGAN app and website (links in bio) ✌️ Sign up today with a free 7-day free trial 🔥 Big love, Ben 💚

ROMESCO-STYLE BUTTER BEANS 💪 grab this recipe on the SO VEGAN website + app! It’s 2026 and it’s time we all stopped throwing away our bean juice. This liquid gold contains extra protein, fibre and iron from the beans - all things we need to thrive! These butter beans are combined with a rich and creamy romesco-style sauce, which I serve with fresh lemony courgette and soft quinoa. It’s comforting, vibrant and super satisfying! Get this recipe in the SO VEGAN app and website (links in bio) ✌️ Sign up today with a free 7-day free trial 🔥 Big love, Ben 💚

FRUIT + NUT CHOCOLATE BARS 🍫 grab this recipe on the SO VEGAN website + app 😋 These chocolate bars are my new favourite snack! They are DELICIOUS and they also contain lots of energy-sustaining ingredients - making them a great mid-afternoon treat. Get this recipe in the SO VEGAN app and website (links in bio) ✌️ Sign up today with a free 7-day free trial 🔥 Big love, Roxy 💚