- 1 teaspoon Vegetable Oil
- 3 Green Onions/Spring Onions, chopped
- 2 teaspoons Minced Garlic
- 1 cup Corn Kernels
- ½ cup chopped Roasted Piquillo Peppers (from a jar)
- 16 oz Firm Tofu crumbled
- 1 teaspoon Turmeric
- 1 tablespoon Organic Ketchup
- 1½ teaspoons The Vegg (or a sprinkling of Black Salt)
- Salt/Pepper, to taste
- 2 cups Baby Spinach
- ¼ cup chopped Cilantro
- In a large pan, heat vegetable oil. Sautee spring onions for a few minutes, and then add minced garlic and corn kernels into the pan. Sautee till warmed through and then add in chopped Piquillo peppers. Cook for a minute or two.
- Add crumbled tofu to the pan and toss to combine. Add turmeric, ketchup, The Vegg/Black Salt and season with salt and pepper.
- Stir all ingredients well to evenly distribute turmeric.
- Once hot and cooked through, add baby spinach to the pan and cook till just wilted. Turn heat off and stir in chopped cilantro.
- Served with a side of Potatoes and Avocado,or just one its own!
- 1 package firm tofu
- 1 tablespoon Sriracha
- 1 tablespoon honey
- 1/2 cup fine cornmeal
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/4 cup oil
- 3 scallions
- 1 bunch cilantro
- 1/4 cup yogurt
- warm corn tortillas
- shredded cheese
- chopped tomato
- chopped onion
- sweet corn
- lime wedges
- Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture.
- In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated. Emphasis on well-coated. You’re going for crispy.
- In a cast iron or non-stick pan, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides.
- While that’s happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender (if the sauce is a little thin, just add more cilantro and scallion). Build your tacos with tortillas, your sauce, and whatever toppings you like.
- 1/2 cup each julienned carrots, red pepper and cucumber
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 4 ounces vermicelli or rice noodles (the thinner the better)
- 8-10 Rice Spring Roll Papers
Almond Butter Dipping Sauce
- 1/3 cup salted creamy almond butter
- 1 Tbsp reduced sodium soy sauce (GF if gluten free)
- 1-2 Tbsp brown sugar, agave or honey if not vegan (depending on preferred sweetness)
- 1 Tbsp fresh lime juice
- 1/2 tsp chili garlic sauce
- Hot water to thin
- 8 ounces extra firm tofu, drained and thoroughly dried/pressed
- 4 Tbsp sesame oil, divided
- 3 Tbsp cornstarch
- 2.5 Tbsp almond butter dipping sauce
- 1 Tbsp reduced sodium soy sauce
- 1 Tbsp brown sugar or agave nectar
- Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
- Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
- Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
- To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar (or agave) and whisk to combine.
- Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
- To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
- Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
- To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
- Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.
- Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
- Leftovers store well individually wrapped in plastic wrap, though best when fresh.
- 400 grams Soft tofu
- 100 grams Raw cashew nuts (3/4 cup soaked in water overnight and drained)
- 25 grams Nutritional yeast (~1/4 cup)
- 2 teaspoons Apple cider vinegar
- 3 grams Salt (~1/2 teaspoon)
- 260 grams Spinach (175 grams cooked and squeezed)
- 1 tablespoon Vegetable oil
- 175 grams Onion (1 medium onion)
- 2 cloves Garlic (minced)
- 100 grams Water chestnuts (diced)
- Extra virgin olive oil
- Smoked paprika
- Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won’t spin, try adding a little water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
- Chop the roots off the spinach and put it into a large bowl.
- Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water.
- Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl.
- Bring a large pot of water to a boil and add the spinach. Boil until the spinach is tender. 1-2 minutes.
- Drain the spinach, rinse with cold water and then squeeze the excess water out of the spinach.
- Chop the spinach into small pieces.
- Add the oil, onions and garlic to a frying pan and sautÃ© over medium-high heat until the onions are a caramel brown color and have reduced to about 1/4 of their original volume.
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- Add the water chestnuts and spinach and, sautÃ© to heat through.
- Turn down the heat and add the tofu and cashew puree. Stir constantly until the spinach dip is heated through. Adjust salt to taste.
- Drizzle with a little olive oil and then dust with smoked paprika. Serve with vegetables and bread.
- 24 shells Tesco Finest conghiglione rigati
- 2tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 2 cans chopped tomatoes
- pinch sugar
- 260g spinach
- 395g pack cauldron tofu, drained
- large handful fresh basil leaves, chopped
- fresh nutmeg to grate
- Heat 1 tbsp of the oil in a frying pan, add the onion and 1 clove of garlic and cook for 5 minutes until softened. Stir in the tomatoes and the sugar and cook for another 10 minutes.
- Place the spinach in a colander and pour over boiling water to wilt it. Cool a little then squeeze out any excess water. Whiz the tofu in a food processor until almost smooth. Add the spinach, remaining garlic, basil and a grating of nutmeg to the tofu and whizz to mix, season and spoon the mixture unto the pasta shells.
- Pour all but 2 large spoonfuls of the tomato sauce into the bottom of an ovenproof dish, arrange the stuffed shells on top, and then top with the remaining sauce and drizzle on the remaining oil. Bake in the oven at 180C/fan 160°C/gas mark for 25 – 30 minutes.
- 1 package pressed tofu
- 1 tablespoon cornstarch
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- freshly ground pepper, to taste
- sliced green onions and toasted sesame seeds, to garnish
- Preheat the oven to 400°F. Dry off your tofu with a paper towel and cut into 1/2 inch cubes. Toss with the cornstarch and arrange the tofu on a parchment paper lined baking sheet. Bake for 30-45 minutes – midway through, flip the tofu cubes.
- When you have just 5 minutes left on the baking time (at that point your tofu should be a light golden brown) start the sauce. In a small frying pan, heat up honey, soy and garlic over medium heat until bubbly and thick. Taste and season with freshly ground pepper.
- Remove the tofu from the oven and toss in the sauce. Garnish with sliced green onions and toasted sesame seeds. Enjoy hot!
- 40 wonton wrappers square or round, (about 3.5 to 4 inches in size)
- 3 tablespoons vegetable oil divided
- 1 tablespoon ginger minced
- 1/2 cup yellow onion minced
- 2 cups shiitake mushrooms or brown mushrooms, chopped (about 7 ounces)
- 1 cup red cabbage finely shredded
- 1 cup carrots finely shredded, roughly chopped to smaller pieces
- 1 cup tofu diced, extra firm, ¼ inch cubes
- 1/2 cup green onions finely sliced
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon Sesame oil
- 2 tablespoons soy sauce or tamari
- Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil and allow to heat, then add the ginger and saute for 30 seconds. Insert the onions and stir-fry for about 2 minutes, until softened. Add the mushrooms and cook for 2 minutes until tender and moisture has been removed.
- Add cabbage and carrots and cook 2 minutes, until just tender. Add tofu and gently stir-fry for 1 minute.
- Turn off heat and add green onions, black pepper, sesame oil, and soy sauce. Stir to combine, taste and season with more salt and pepper as needed.
- Transfer to a bowl and allow to cool.
- If you purchased square wonton wrappers, use a 3 ½ inch round cutter to cut out a circle shape in the wrapper. Repeat with remaining wrapper. Keep the wrappers covered with a damp paper towel or plastic wrap to prevent the wrappers from drying out on the edges.
- Use a brush or your fingers to moisten the edges of one side of the wrapper lightly with water. Add about 2 teaspoons of filling to the wrapper. Fold the sides together a press to create a semi-circle shape, pressing out any air and ensuring that it sticks together. Moisten the edges on both sides of the dumpling lightly with water. Create about 5 to 6 pleats along the edges of the dumpling, folding and pressing from left to right. Repeat with remaining wrappers and filling.
- Heat a nonstick pan over medium-high heat. Add 1 tablespoon of oil and heat.
- Carefully add about 10 dumplings to the pan (or what can fit and not be overcrowded), and fry for 2 minutes until the bottoms are golden brown.
- Reduce the heat to medium-low.
- Very carefully, slowly pour in ¼ cup water into the side of the pan. The oil may splatter so do this slowly and do not hold on to the handle of the pan. Immediately cover (I used a pan similar in size and covered as tightly as possible), and allow dumplings to steam until water has evaporated, about 3 minutes.
- Remove the lid and turn up the heat to medium-high.
- Fry for 2 more minutes, until bottoms are brown and crisp. Work in batches, adding another tablespoon of oil and ¼ cup water for each batch.
- Dip in your favourite sauce like soy or chilli.
- 1 x 396g pack tofu
- 45ml (3 tbsp) reduced-salt soy sauce
- 1 tbsp honey
- ½ orange, juiced
- 120g (4oz) soba noodles
- 15ml (1 tbsp) groundnut oil
- 8 baby corn
- 150g (5oz) exotic mushrooms (such as shiitake and chestnut)
- 4 baby pak choi, cut lengthways
- 1 long red chilli, finely sliced
- 80g (3¼oz) bean sprouts
For the ramen broth:
- 1·4 litres (2½pt) vegetable stock
- 5cm (2in) root ginger, sliced
- 4 cloves garlic, smashed
- 1 star anise
- 4 dried shiitake or any wild, dried mushrooms
- 2 spring onions
- sesame oil
- Slice the tofu into 8 pieces; lay them flat in a container. Mix the soy sauce, honey and orange juice together, pour over the tofu and marinate for 1 hour. Turn each piece over every 15 minutes.
- Place all the broth ingredients in a large saucepan, bring to the boil and simmer gently for 10 minutes.
- Cook the soba noodles until just soft; drain and run under cold water. Divide into 4 and wrap each portion into a circle shape. Set aside until needed.
- Heat a large nonstick frying pan over a medium-high heat, then add the groundnut oil and fry each piece of tofu for 1-2 minutes per side.
- Strain the ramen mix into a new saucepan and discard all the aromatics except the mushrooms. Slice these and set aside for serving. Bring the broth to the boil, then simmer. Add the corn and mushrooms and cook for 4 minutes, then remove them with a slotted spoon and divide between 4 bowls. Top with a portion of noodles.
- Place the pak choi halves into the broth for 1 minute, remove with a slotted spoon and place 2 into each bowl. Blanch the beansprouts for at least 15 seconds in boiling water.
- Ladle over the broth, and add 2 pieces of tofu, beansprouts and chilli slices to each bowl. Garnish with a tiny drizzle of sesame oil.