Marika Day: 3 fakeaway recipes to replace your next takeout night

Article
1 August 2025 dot 3 min read

Save your money and try these fakeaway recipes instead.

Between long days, limited energy and social commitments, takeaway can feel like the easier dining option. And while it may taste good, ordering in isn’t necessarily good for us. Enter: fakeaway cooking.
 
Like the name suggests, fakeaway recipes take inspiration from popular takeaway favourites but with a healthy twist. Designed to be help you save time, money and food waste, these tasty recipes are built with pantry staples and can be easily remixed with whatever you have on hand.

Why it’s better

  • Nutrient dense: made with predominantly wholefood ingredients, free from added sugar and ultra-processed additives common in many takeout meals.
  • Budget-friendly: save on delivery costs.
  • Low on waste: customisable recipes, designed to use up what you already have.
  • Eco-friendly: save yourself or your delivery driver a petrol-loaded trip
  • Quick & easy: meals ready in under 30 minutes with minimal clean up

Shredded tofu burrito bowl

Serves: 1 | Cooking time: 20mins | Veg | High protein
 
Ingredients

  • 2 tsp taco seasoning
  • 1 tsp extra virgin olive oil
  • 150g firm tofu, grated
  • 1 cup cooked brown rice
  • ¼ cup black beans, drained and rinsed
  • ¼ cup corn kernels
  • 1 cup shredded cos lettuce
  • ½ tomato, diced
  • ¼ avocado, sliced
  • Fresh coriander, to serve
  • 1 tbsp natural Greek yoghurt
  • Lime wedges, to serve
Method:
 
  1. Grate the tofu using a box grater. Heat olive oil in a frying pan over medium heat, add tofu, and cook for 1 minute. Sprinkle in taco seasoning and continue tossing for 2-3 minutes until the tofu is warmed through and slightly crispy.
  2. Assemble your bowl by layering the brown rice, lettuce, black beans, corn, and tomato. Top with tofu, avocado, coriander, lime and a dollop of Greek yoghurt.
Why it’s a smart swap:
 
  • A great source of protein and fibre
  • Affordable
  • Easy to customise with other protein and veg

DIY tuna & quinoa sushi rolls

Serves: 2-3 | Cooking time: 20mins | Pescatarian | High protein
 
Ingredients (makes 4-6 large hand rolls)

  • 2-3 nori seaweed sheets
  • 1 cup cooked quinoa or brown rice, cooled
  • 1 tbsp sushi seasoning or rice vinegar
  • ½ avocado, sliced
  • 1 tin tuna, drained
  • 1 tbsp Kewpie/Japanese mayonnaise
  • 1 spring onion, finely diced
  • ½ small cucumber, thinly sliced
Method:
 
  1. Mix the cooled quinoa or rice with sushi seasoning or a splash of rice vinegar.
  2. Place a nori sheet shiny side down on a bamboo sushi mat. Spread a thin layer of quinoa across the sheet, leaving a 1-2cm gap at the top edge.
  3. Combine tuna, spring onion and mayonnaise in a small bowl.
  4. Lay a horizontal strip of tuna mix, avocado, and cucumber about ¼ of the way up from the bottom.
  5. Roll the sushi from the bottom using the mat, keeping it tight. Wet your fingers and dab the top edge to seal the roll. Cut in half for large rolls or into smaller pieces.
  6. Slice with a sharp knife. Serve with soy sauce, wasabi, or chilli oil.
Why it’s a smart swap:
 
  • Higher in fibre and protein than traditional white rice sushi
  • Great way to use up leftover grains and veg
  • Stores well - perfect for meal prep

‘Kitchen sink’ fried rice

Serves: 2 | Cooking time: 20mins | High protein
 
Ingredients

  • 2 eggs
  • 1 tsp soy sauce
  • 1 tbsp neutral oil
  • 2 cups cooked brown rice (or any grain)
  • 1½ cups frozen mixed vegetables
  • 3 rashers bacon, finely diced (or any leftover cooked protein)
  • 2 tbsp oyster sauce
  • 1 clove garlic, minced
  • ½ onion, finely diced
  • 1 tsp sesame oil
  • 1 spring onion, thinly sliced
Method:
 
  1. Whisk eggs with soy sauce and set aside.
  2. Heat a wok or large frying pan over high heat. Add oil, then pour in the egg mixture. Stir gently until just cooked. Remove from the pan and set aside.
  3. In the same pan, sauté onion and bacon for 1-2 minutes until browned.
  4. Add garlic, frozen vegetables, and rice. Stir-fry for 3-4 minutes until heated through..
  5. Add oyster sauce and return cooked egg the pan, tossing to combine.
  6. Serve with a drizzle of sesame oil and a sprinkle of spring onion.
Why it’s a smart swap:
 
  • Balanced mix of wholegrains, protein and vegetables
  • Quick one-pan clean up
  • Great way to use up leftover veg

Marika Day
Marika Day is an Accredited Practising Dietitian and Nutritionist with over 10 years' experience in a variety of clinical and non-clinical areas. Her expertise and interests include gastrointestinal nutrition, which is influenced by her personal experience with coeliac disease. Additionally, she focuses on women’s health and the complexities of disordered and emotional eating. In addition to her clinical expertise, Marika regularly works in recipe development, helping people make nutritious choices every day. Her approach to nutrition is balanced, practical and empathetic and aims to help people enjoy food and live a healthy balanced life.
Disclaimer:
Copyright © 2025 AIA Australia Limited (ABN 79 004 837 861 AFSL 230043). This is general information only, without taking into account factors like the objectives, financial situation, needs or personal circumstances of any individual and is not intended to be financial, legal, tax, medical, nutritional, health, fitness or other advice. The source information of the articles is current as of the date of publication and may be subject to change. While the information contained herein is believed to be accurate, AIA Australia expressly disclaims any and all liability for representations or warranties, expressed or implied, contained in, or for omissions from, the information.

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