Summer is the season for light, vibrant meals that bring people together around the table.

As temperatures rise and routines slow down, it’s the perfect time to swap heavy dishes for fresh, nourishing plates that satisfy without weighing you down. Whether it’s a weeknight dinner or a weekend gathering, the best summer recipes are those that everyone — kids, adults, and even picky eaters — can enjoy. Think bold flavours, seasonal ingredients, and easy-to-love combinations that feel just right under the sun.

Ozen Life Maadhoo Maldives

This plant-based recipe for Miso-Glazed Tofu with Herbed Quinoa and Coconut Lime Emulsion comes to us from the culinary team at OZEN LIFE MAADHOO, a luxury resort in the Maldives known for its elevated wellness offerings and world-class dining. Found in the South Malé Atoll, the luxury island resort blends indulgence with intention, offering guests thoughtfully crafted menus that celebrate both flavour and nutrition.

At The Palms restaurant, every plant-based creation is crafted to energise and restore — and this dish is no exception. Light, wholesome, and bursting with tropical flair, this plant-based recipe the perfect summer pick-me-up.

OZEN LIFE MAADHOO - Aerial - Treatment Rooms 2

Miso-Glazed Tofu, Herbed Quinoa & Coconut Lime Emulsion

Serves 2

Ingredients for Miso-Glazed Tofu

150g silken tofu
15g miso paste
5g brown sugar
1/2 tsp of ginger paster
1/2 tsp of light soy sauce
5ml of sesame oil

Method:

Slice tofu into 1cm-thick pieces and set aside
Whisk sesame oil, miso paste, ginger paste, soy sauce, and sugar in a bowl
Brush tofu with glaze. Heat a non-stick pan over medium heat, add oil, then pan-fry tofu for 2–3 minutes per side until caramelised

Ingredients for Herbed Quinoa

120g of red quinoa
50g of edamame
15ml of olive oil
A few leaves of basil (chopped)
1 sprig of thyme
1/4 tsp of lemon zest
Salt & black pepper – to taste

Method:

Heat oil in a pan, sauté onion until translucent. Add garlic and cook for 30 seconds
Stir in quinoa, herbs, and edamame. Cook 1 minute, then add water and simmer for 12–15 minutes
Remove from heat, cover, and rest for 12 minutes. Fluff with a fork, then mix in lemon zest

Ingredients for Coconut Lime Emulsion

175ml of coconut milk
1/2 tsp of ginger paste
10ml of olive oil
1/2 tsp of lemon grass (chopped)
5g of palm sugar
1 fresh lime - juiced
1/4 tsp red chilli
Salt to taste

Method:

Heat oil in a saucepan, sauté ginger and lemongrass for 1 minute
Add palm sugar; cook 30 seconds until caramelised. Stir in chilli and coconut milk; simmer 3–5 minutes
Season with lime juice and salt

To Serve

Layer warm quinoa in a ring mould. Arrange tofu slices alongside, garnish with broccoli or asparagus, and drizzle with coconut-lime emulsion.

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