Rainbow Tofu Poke Bowl (v)

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They say you should eat the rainbow, and this bowl is packed full of delicious things to help you achieve that goal! I think it’s also at least four of your five a day in one yummy bowl. Don’t be put off by the list of ingredients, it’s not complicated to make.

For four portions you need:

Marinated Cucumber in Ginger, Garlic and Mirin

  • 1/2 cucumber, cut in half and de-seeded
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 2 tbsp tamari
  • 1″ piece of ginger, grated
  • 1 clove garlic, grated
  • 1 red chilli, sliced (add more for extra heat)
  • 2 tbsp roughly chopped fresh coriander

Crispy Kale

  • 200g fresh kale
  • 1 tbsp olive oil
  • sprinkle of sea salt flakes

Crispy Tofu

Avocado with Lime and Ginger

  • 1 avocado, sliced
  • Juice of 1/2 lime
  • 1 tbsp freshly grated ginger

Other

  • 225g sushi rice, cooked according to the packet instructions
  • 2 tbsp toasted mixed seeds
  • 2 large carrots, peeled and then peeled into ribbons
  • 1/4 red cabbage, finely shredded
  • Remaining lime to garnish
  1. Begin by pressing the tofu. Use a press if you have one and if not, drain the tofu, wrap in a thick tea towel and place on a plate and put a very heavy weight on top of it – I use a cast iron pan and a 4kg kettlebell! Ideally press overnight or for at least an hour.
  2. Cook the sushi rice and leave to cool slightly.
  3. Cut the cucumber into slices about .25cm thick. Place in a bowl with the remaining ingredients and set aside to marinate whilst you make the rest of the dish.
  4. Place all the avocado ingredients together in a bowl and leave to one side.
  5. I use my air fryer to cook the kale – simply place everything in the fryer and cook for 5-7 mins until crispy. If you don’t have an air fryer then cook in a single layer in a hot (220 degrees) oven for 8-10 mins.
  6. Cut the tofu into 1cm cubes. Heat the oil in a wok until very hot then fry the tofu, tossing it frequently to ensure even cooking. This will take about 10 mins. Add the poke sauce to the pan and heat briefly. Take off the heat and assemble your bowls. Sprinkle with the seeds and squeeze over the lime. Eat. Feel simultaneously smug and amazed you made something this good!

Thai Noodle Salad with Crispy Tofu (v)

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Someone on Vegan Food UK asked what they could do with rice noodles and it reminded me we haven’t had this for a while. Crispy, fiery from chillies and delicious, make sure you double up quantities for an easy win lunch the next day.

For five portions you need

  • 5 nests of rice noodles
  • 2 packs cauldron tofu, pressed for at least four hours.
  • 2 tbsp cornflour
  • Oil for deep frying
  • Sriracha and sesame seeds to serve

Salad

  • 1/2 red cabbage, finely shredded
  • 1 red onion, finely sliced
  • 1 bag radishes, cut into strips
  • 1 cucumber, cut in half, deseeded and cut into thin slices
  • 2 carrots, grated
  • 1 bunch coriander, chopped
  • 2 red thai chillies, sliced

Dressing

  • 100ml each of mirin, rice vinegar, soya sauce and tamari
  • 2″ piece of ginger, grated.
  1. Place the noodles in a bowl and cover with boiling water. Leave for 5 mins until softened. Drain and refresh with cold water. Leave to drain until you’re ready to use them.
  2. Place all the salad vegetables in a large bowl and toss to combine.
  3. Cut the tofu into a 1cm dice. Toss in the cornflour. Heat the oil and deep fry the tofu in batches until golden brown and crispy. Drain on kitchen paper.
  4. Combine the dressing ingredients in a jug.

When you’re ready to serve, layer up noodles in a bowl, then salad and finally top with the hot, crispy tofu. Drizzle some sauce over and then garnish with sesame seeds and sriracha. Scoff.

Thai Yellow Curry (v)

Quick. Easy. Delicious. Perfect after work fare on a cold and dark evening. Either find a vegan paste or make your own from ginger, garlic, chillies, lemongrass and tumeric blitzed together with an onion.

For a generous four portions you need:

  • 250g tofu, pressed over night. We prefer Cauldron. Cut into bite sized pieces.
  • 2 cans coconut milk
  • 3 tbsp curry paste or make your own (see above)
  • Whatever veg you fancy. We used 1 leek, 1/4 cauliflower, 1/3 head broccoli, 2 carrots
  • 1 tbsp oil
  1. Begin by sauteing the tofu in the oil in a hot pan.
  2. Add the paste and cook with 2 tbsp coconut milk for 2-3 mins.
  3. Add the veggies and remaining coconut milk. Bring to the boil and simmer for 10 mins until the veggies are cooked.
  4. Serve with rice and soya sauce to season.

Thai-style Tofu Noodle Salad (v)

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It’s my son’s birthday today and for his birthday meal he asked me to make this. How could I refuse?! He specifically asked for red cabbage and lots of tofu but you can use any vegetables you want really. The dressing needs to be zingy and fresh and bounce off your tastebuds.

For 5-6 portions you need

Salad

  • 1 pack tofu (I used Cauldron), pressed
  • 1 small red cabbage, finely shredded
  • 2 carrots, grated
  • 1 bunch spring onions, sliced
  • 1 pack beansprouts
  • 1 pack fine rice noodles
  • 1 pack coriander
  • 1/2 pack mint
  • 1/2 pack thai basil

Dressing

  • Juice of three limes
  • 1″ piece of grated ginger
  • 3 cloves of garlic, grated
  • 3-4 tbsp each of mirin, rice vinegar and soya sauce
  • 2 tsp sugar
  • As much chilli as you fancy – I used 2 birds eye chillies and 2 fatter chillies
  1. Begin by rehydrating the rice noodles in boiling water for 3-4 mins. Drain and rinse with cold water to stop them sticking. Leave them to drain before squeezing out any excess water. Place in the bottom of your serving bowls.
  2. Make the dressing by placing all the ingredients into a bowl and mixing. Taste and adjust according to taste e.g. make it more spicy or sour or sweeter or more salty.
  3. Shred, grate and otherwise prepare all the veggies. Layer on top of the noodles.
  4. Drizzle over the dressing and scatter over the herbs. I like a lot of greenery. The teen prefers less…
  5. Thinly slice the tofu and fry in oil in a hot pan over a moderate heat. This will take about 5 mins per side. Turn once during cooking and once crispy and browned, remove and drain on kitchen paper.
  6. Serve and enjoy. I love this salad at any time of year but eating it now is giving me hope Spring is finally on it’s way. It is, isn’t it?!

Maker:S,Date:2017-9-18,Ver:6,Lens:Kan03,Act:Lar02,E-Y

Black Sesame Tofu (v)

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Oh tofu, how much do I love you? I created this savoury tofu to top some vegetable noodles we had on Sunday. The texture was nicely chewy without being rubbery and the taste was deep, savoury and satisfying.

For 4 portions you need

  • 1 396g pack cauldron tofu, drained and pressed for 4-5 hours (I have an awesome tofu press which cost a fortune but honestly it’s BRILLIANT!)
  • 1″ chunk of ginger, finely grated
  • 2 cloves garlic, grated
  • 3 tbsp soya sauce
  • 2 tbsp mirin
  • 2 tbsp white rice vinegar
  • 2 tbsp black sesame seeds
  • 1 tbsp oil
  1. Begin by dicing the tofu into 5mm cubes.
  2. Heat a wok until smoking hot and add the oil. Toss the tofu in the hot oil for about 10 mins until it is lightly browned all over.
  3. Add the rest of the ingredients, aside from the sesame seeds, and cook until the sauce has reduced into a thick sticky glaze that coats the tofu.
  4. Toss through the sesame seeds and serve. It’s equally delicious hot or cold.

 

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.

Steamed Tofu with Ginger Chilli Sauce (v)

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One of my friends blogged about still eating Christmas food a few days ago. It prompted me to think of different ways to use up the nearly-but-not-quite-finished bottle of cream sherry and the chilli jam I make every year but never seem to eat…

For three portions you need

  • 1 pack firm tofu, drained and cut into 6 equal slices
  • veggies of your choice – we had broccoli and carrots
  • rice or whatever starch you want to use

For the dressing

  • 1/2 cup soya sauce
  • 1/2 cup sherry (or mirin)
  • 2 tbsp sesame oil
  • 2 tbsp chilli jam
  • large handful of fresh coriander roughly chopped
  • 1″ piece of ginger, grated
  • 2 fat garlic cloves, grated
  1. Mix the sauce ingredients together, check the seasoning and adjust to taste
  2. Cook the rice as per instructions on the packet
  3. Steam the veggies and tofu for 5-6 mins
  4. Serve

Hoisin Vegetable and Tofu Stirfry with Quinoa (v)

  
I had planned to do a vegetable and rice noodle salad with crispy tofu.  But it was too cold for salad. So I stir fried it all instead, serving with a mound of light fluffy quinoa instead of rice as it’s quicker to cook and I prefer it. 

For three generous portions you need

  • 1 pack cauldron firm tofu
  • 1.5 cups (American Rob) quinoa
  • 1 tsp vegetable stock powder
  • 3 cups of cold water
  • 2 onions
  • 1 red pepper
  • 2 red chillies
  • 1 pack edamame beans
  • Tenderstem broccoli 
  • 2 carrots
  • 3 cloves garlic, roughly chopped 
  • 1″ ginger, grated
  • 1/4 cup hoisin sauce
  • 1/4 cup soya sauce
  • 1 tbsp veg oil
  1. Begin by cutting the tofu into strips. Press down into a clean tea towel to squeeze out the excess water. Cut into bite sized pieces
  2. Heat the oil in a wok until very hot. Add the tofu and cook for 5-10 mins over a hot heat until brown and starting to crisp. 
  3. Meanwhile place the quinoa, water and stock into a lidded pan.  Bring to the boil. Once boiling reduce the heat and leave to cook for 8-10 mins until the quinoa has cooked. Turn off the heat and leave the lid on to steam the quinoa until you’re ready to eat it. 
  4. Once the tofu is browned add the onions, chillies, ginger and garlic. Cook for 2-3 mins and then add the remaining vegetables. Add the hoisin and soya sauces and cover with a lid.
  5. Reduce the heat and leave to steam fry for 2-3 mins until the vegetables are al dente and covered in the lovely dark sauce.
  6. Serve with the quinoa. Attempt to eat with chopsticks. Manage three mouthfuls before giving up and using a fork 🙂