Smoked Tofu and Charred Broccoli Salad (v)

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We drove home from a lovely holiday in the Lakes on Friday and made the regular stop at the most middle class of services, Tebay. I was delighted to find a really good selection of vegan sandwiches and salads available. I was less delighted to find how much they cost… I can’t say their version of this was worth the £5 price tag, but it was tasty and inspired me to make this which we all scoffed, even the teen.

For five portions you need:

Salad

  • 200g pack thin rice noodles
  • 1 pack smoked tofu (taifun is my favourite)
  • 1 pack beansprouts
  • 2 carrots, peeled and grated
  • 100g snow peas, thinly sliced
  • 150g tenderstem broccoli, cut into bite sized pieces
  • 1 pack fresh coriander
  • 1/2 pack watercress, very roughly chopped
  • 1 red chilli, sliced
  • Toasted sesame seeds

Dressing

  • 1 red chilli, diced
  • 1″ piece of fresh ginger
  • 2 garlic cloves
  • 1/4 cup sesame oil
  • 1/4 cup tamari
  • 1/4 cup light soya sauce
  • 1/4 cup white wine vinegar
  • 2 tbsp agave nectar (or use mirin instead of the vinegar and sweetener)
  1. Soak the noodles in boiling water for about 10 mins. Drain, run through with cold water and then squeeze out any excess water. Toss through 1 tsp sesame oil to stop them sticking and place onto the serving plates.
  2. Layer up grated carrot, beansprouts, shredded watercress, the sliced chilli and some roughly chopped watercress onto the plates.
  3. Combine all the dressing ingredients and mix. Add the remaining coriander, chopped quite finely to the dressing.
  4. Char the broccoli in a griddle pan until tender and lightly charred. Add to the serving plates.
  5. Slice the tofu into thin slices and heat in a hot pan until lightly golden and starting to crisp. Add to the plates, pour over the dressing, sprinkle over some extra sesame seeds and enjoy.
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Ginger Mirin Tofu (v)

I know I know, new year new food and all that? This isn’t that healthy cos it’s deep fried but oh my, it’s delicious and the perfect antidote to all the rich Christmas food. Well it is for us anyway!

For 4 portions you need
1 pack firm tofu
2-3 tbsp cornflour
60ml light soya sauce
60ml mirin
2cm piece of ginger, finely grated
oil for deep frying

Cut the tofu into bite sized cubes and toss to coat in the cornflour. As it cooks, this gives a delicious light crispy coating to the tofu.

Heat the oil until hot and then fry the coated tofu in batches until crispy and light brown.

Place the soya sauce, mirin and ginger in a bowl. Drain the cooked tofu straight into the bowl and allow it to cool slightly and soak up the flavour. Serve with wilted garlic greens and plain rice for a nutritious meal you can feel smug about all day.

Tofu Hoisin Pancakes (v)

I made a different version of these a few months ago, but we all fancied them again so I simplified the method and they were pronounced even more delicious than before! They’re quick to cook, but the tofu really benefits from being pressed to make it firmer and then left to marinade for up to 24 hours.

For three people you need
1 pack firm tofu
1/2 jar hoisin sauce (I like Win Yip)
1/4 cucumber, finely sliced
2-3 spring onions, shredded
9 oriental pancakes
a little oil for frying

Begin by draining the tofu and placing it between two folded tea towels. Place a heavy weight on top (I use a le crueset pan!) and leave to drain. After 30 mins, replace the tea towels (which by this stage will be saturated with liquid) and leave pressed for at least another 30 mins, or overnight if you can (place the tofu in the fridge if you’re going to leave it over night).

Once the tofu has been pressed, slice in half through the middle of the block, then in half again before slicing thinly. Layer up the tofu strips in a pyrex bowl with a thin covering of hoisin sauce. Cover and leave to marinate for at least an hour, and up to 24.

When you’re ready to cook the tofu, heat the oil in a wok and fry the tofu in batches. Heat the pancakes according to the pack (usually about 45 secs in a microwave) and serve layered with hoisin sauce, cucumber, spring onions and the tofu. Yum yum yum!

Hoisin Glazed Tofu with Rice Noodles, Carrot & Coriander Salad

This photo got picked up by VeganFoodShare on instagr.am, go me! It really does taste as good as it looks, promise, and is a very easy quick after work recipe to create too.

For four people you need

Tofu
1 pack firm tofu, drained and cut into strips as per pic
1 bottle hoisin sauce

Salad
2 large carrots, coarsely grated
1 small bunch coriander, roughly chopped
1 red onion, sliced
Juice of one lime
1-2 red chillies, sliced (add more or less depending on how hot you want it!)
2 tbsp mirin
1 tbsp rice wine vinegar
1 tsp sugar
2 cloves garlic, crushed

Noodles
4 bundles rice noodles

Method

Begin by marinating the tofu in the hoisin sauce. This can be done in advance and left in the fridge (for up to 3 days). If you don’t prepare ahead of time, leave it to marinate for 15 mins or so.

Place the noodles in a bowl and pour over enough boiling water to cover. Leave to soak.

Put all of the salad ingredients, reserving a little of the chopped coriander for a garnish, into an bowl and mix gently.

Place the marinated tofu in a shallow pan with a little oil and pan fry over a medium heat until the outside is sticky and glazed and the inside is hot.

Once the noodles are soaked, drain and refresh in cold water. Place on a plate and top with the salad. Put the cooked tofu on top and add a little extra of the hoisin marinade. Decorate with some chilli slices and coriander and then scoff. Delicious, healthy and so so tasty!

Thai Style Tofu ‘fish’ Cakes (v)

Spicy, salty, hot and delicious. Everything Thai inspired street food snacks should be. And vegan too, yay! This satisfied a craving for fish cakes and was dead simple to make. They are lovely straight from the deep frying pan, but equally store well for a few days and can be successfully reheated in an oven so make up a full batch and enjoy over a few days 🙂

For about 20 nuggets of deliciousness you need
1 pack tofu, pressed flat and well drained (it doesn’t matter if it starts to crumble)
1 onion
3 cloves garlic
4-6 chillies, depending on how hot you like your food!
2 tbsp thai red curry paste (I used a massaman one as it was already open)
1 bunch coriander stalks
About 1/4-1/2 cup plain flour
Oil for deep frying

Begin by placing everything apart from the tofu, flour and oil in a food processor and blending to a mush (you want everything really finely chopped and well combined). Add the tofu and pulse to blend until it’s just mixed. Add flour until it reaches a thick sticky consistency.

Heat the oil in a deep pan until really hot (a cube of bread turns golden brown in 3 secs). Take small spoonfuls of the tofu mixture and drop into the pan, taking care not to splash yourself with the very hot oil. Leave to cook on one side for a few mines then flip over and cook the other side.

Drain on kitchen paper and either eat straight away or reheat in an oven. Lovely with prik nam pla (but make with soya sauce not fish sauce!) and sweet chilli sauce.

Laab (v)

If you are veggie/vegan then substitute the fish sauce for mushroom soya sauce and some rice vinegar. Do not stint on the chillies. You need this to make your mouth dance and burn from the heat. Make sure you serve it with some plain jasmine rice to cool your mouth tho!

For 2-3 portions you need:
1 red onion, finely sliced
1 shallot, finely diced
1 cup fresh coriander, roughly chopped
3 tbsp fish sauce (yes really) or 2 tbsp mushroom soya sauce and 1 tbsp rice vinegar
juice of 2 limes
1/2 cup fresh mint, roughly chopped
2 tsp hot chilli powder
2 thai chillies, finely sliced
1 tbsp toasted rice (buy ground rice and toast till golden brown)
1/2 pack marinated tofu

Place everything apart from the tofu in a large bowl and mix thoroughly. Heat the tofu through until hot and add to the bowl. Mix thoroughly. Serve with jasmine rice to temper the heat from the delicious sauce.

Quinoa with Broccoli and Tofu (v)

I had lunch with my lovely lovely friend today and made this for us to share 🙂 It was pronounced delicious. Result 😉

For 4-6 portions (depending on greed) you need:
1 cup white quinoa
2 cups water
1 tsp vegan stock powder
1 packet tenderstem broccoli, trimmed and cut into bite sized pieces
1 tbsp dark soya sauce
1 tbsp mirin
1 tsp rice wine vinegar
1 tsp sesame oil
6 spring onions, trimmed and sliced
1 packet smoked and marinated tofu (taifun is best imho)

Place the quinoa, water and stock in a lidded pan. Bring to the boil and cook for about 8 mins. Add the broccoli and turn off the heat (keep covered). Leave to steam for a further 15 mins. Add everything else and scoff. Simples. Delish.

Tofu Scramble with Mushrooms and Spring Onions (v)

I have long been scared to make this, and I have no idea why. It’s a piece of p*ss. Quick. Tasty. Easy. Good for you. And to my delight sooooooooo much nicer than scrambled eggs too. Tofu scramble, where have you been all my life??!

For two people you need:
1 small pack firm silken tofu, drained
3-4 spring onions, trimmed and finely sliced
1/2 punnet mushrooms, roughly chopped
1 tsp oil
salt and pepper
1/2 tsp ground turmeric
a few drops tabasco to serve (optional)

Begin by sauteeing the onion and mushrooms in the oil for about 5 mins till softened and the juices have run from the mushrooms. Season. Crumble over the tofu and add the turmeric. Cook through, stirring gently so that the tofu doesn’t break up too much. Serve with toast (and marmite ;-)) and a few drops of tabasco.

Lettuce Wraps with Sesame Tofu and Carrot Salad (v)

This was a disgustingly healthy lunch in an attempt to be a Good. Person. at the start of the return to work. My attempt was derailed by the mini ritter sport chocolates a kind colleague had brought back from his travels. Oh well. Life is all about balance is it not…

For 1 person you need:
2 chinese leaves
4 tbsp carrot salad
1/2 block taifun sesame tofu, cut into thin slices

Place the chinese leaves in a tub/on a plate. Fill with the carrot salad. Top with the tofu. Eat. Simples.

Thai Style Tofu and Oat Burgers (v)

This pic provoked the highest number of likes on instragr.am I have ever had lol! It’s a quick burger to make (assuming you have a food processor) and can be tweaked according to what flavours you fancy.

For 4 large burgers you need:
1 pack plain tofu
2 tbsp thai red curry paste
1 lemon grass stalk, outer layer removed and cut into rough chunks
3 cloves garlic
1 onion, roughly chopped
1 tbsp frozen kaffir lime leaves
1 inch piece of ginger, cut into rough chunks
1 cup (maybe more) of oats

To serve:
Burger buns
Iceberg lettuce
Fresh coriander, roughly chopped
Sliced red onion
Tomatoes
Sweet chilli sauce or ketchup etc

Begin by placing all of the burger ingredients apart from the oats in a food processor. Blitz till smooth. Add enough oats to make the mixture form a sticky, wettish dough. Line a baking sheet with baking paper or magic liner and splat dollops of the mix onto the baking sheet. Bake in a hot oven for 15-20 mins till set and lightly browned.

Toast the buns and layer up with the lettuce, onion, coriander, tomato and whatever sauces you fancy. Top with a burger and attempt to eat…!