Tag Archives: Tofu Night

Side dishes

Scrambled tofu

Preparing scrambled tofu
Preparing scrambled tofu

Ingredients (basic version)

  • 1 large pack of Clear Spot firm plain tofu
  • soy sauce
  • turmeric
  • sunflower oil
  • pinch of salt

Method

  1. Mash the tofu with a fork in a bowl.
  2. On a low heat, add the oil to a large pan, then add the tofu and fry for 10 minutes, stirring very regularly. Add turmeric, salt and soy sauce at the end and fry for one more minute.
  3. Serve on toast or with vegetables.

Variations

  • Mediterranean (add garlic and herbs like thyme and oregano, plus sun-dried tomatoes and olives, when nearly finished cooking)
  • Indian (add garlic and garam masala (curry powder), plus chopped onions)
Scrambled tofu Med
Here’s a Mediterranean variation, with tomato, leaves and French dressing
Cakes

Chocolate mousse pie

Chocolate mousse-pie is servedIngredients

  • 12.3 oz silken or firm tofu
  • 1 tsp cocoa powder
  • 1 tsp pure vanilla extract
  • 2 tblsp non-dairy milk of choice (soya, rice, almond, other)
  • 1/8 tsp salt
  • 8 to 10 oz plain chocolate (without milk ingredient)
  • 2-3 tablespoons agave or other sweetener (optional)
  • optional: extracts, flavourings or liqueurs

Instructions

  1. Melt the chocolate (either over a pan of water on a stove or in a microwave).
  2. Put all ingredients into a food processor together and blend until super-smooth.
  3. Pour into a pie crust or biscuit base as desired. Put in the fridge to chill. The filling gets firmer the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken tofu.)
Main dishes

Fried tempeh

Serving tempehIngredients

  • I pack of tempeh (defrosted)
  • 2 cloves garlic
  • Equivalent amount of ginger
  • Soy sauce/shoyu – around two tablespoons
  • Oil for frying

Method

  1. Slice tempeh block into two slabs & then cut into fingers
  2. Crush and chop garlic
  3. Peel and chop ginger
  4. Place tempeh fingers in a dish
  5. Spread garlic and ginger over fingers
  6. Sprinkle soy sauce/shoyu lightly over the tempeh – don’t soak it or it will be too salty.
  7. Leave for 30 minutes
  8. Shallow fry fingers both sides along with marinade bits until browned to taste.
  9. Serve with stir fried vegetables and brown rice

Or try in a sandwich

Or use in a casserole

Or try something else

Main dishes

TLT (or vegan BLT) sandwiches

Making TLT sandwichesA vegan BLT can be called a TLT – tofu, lettuce and tomato. Here, it is made with locally grown lettuce and tomatoes (Incredible Edible Todmorden), using locally baked bread (Saker) and mayo that was made just minutes before.

Ingredients

  • 4 fluffy white buns/rolls/baps/etc. per person (I’m not getting into bread name politics!)
  • 4 thick slices of  firm bean curd/tofu (1 pack of Clear Spot Naturally Smoked Tofu)
  • 2 tomatoes, sliced
  • lettuce, washed and roughly chopped, (or spinach)
  • soy sauce
  • sunflower oil
  • egg-free mayo
  • Vitalite or other non-dairy marg, for spreading on the bread

Method

  1. Prepare the bread and slice the tomatoes.
  2. In a large pan, warm some oil, add the slices of tofu with some soy sauce. Gently fry both sides of the tofu for about 10-15 minutes per side. Meanwhile, add some mayo to the bread and wash and chop the greens.
  3. Make up the BLTs on the bread, in the order Vitalite, mayo, tofu, tomato, lettuce, more mayo. Serve immediately.
Vegan BLT
Here’s one I prepared earlier

Recipe from Impressive Food blog

Sauces and condiments

Vegan mayonnaise

1 Comment

Vegan mayonnaise
Ingredients:

  • 100 mls soya milk
  • 150 mls vegetable oil
  • 2 tsps white /cider vinegar

The following are optional, but give more flavour :

  • 1 clove garlic
  • 1 tsp Dijon mustard
  • pinch of salt

Method:

  1. Pour milk and vinegar into a liquidiser. The milk will begin to curdle. Add flavourings and whizz.
  2. Very slowly pour in the oil … the higher the better as this makes a thin stream.
  3. You will hear when the mayo starts to thicken.

Makes 1 jar which will keep in the fridge for a few weeks.

Cakes

Lemon & coconut “cheesecake”

Tofu cheesecakeFor base:

  • 6oz (180g) vegan margarine
  • 1 tbsp golden syrup
  • 8oz (225g) rolled oats

For topping:

  • 1 tub Tofutti vegan “cream cheese” (plain)
  • 9 oz (250g) tofu (cubed)
  • 1 block creamed coconut (cubed)
  • 2½oz (70g) vegan margarine
  • 3 fl oz (85ml) coconut milk
  • 3oz (85g) sugar
  • Juice of 1-2 lemons

For decoration:

  • Desiccated coconut
  • Grated lemon rind of unwaxed lemon

Method:

  1. Base: Melt margarine and golden syrup in a pan over a low heat. Remove from heat and stir in the oats.
  2. Pour into a flan dish and press down well; place in the fridge.
  3. Topping: Blend all the topping ingredients together in a food processor until smooth.
  4. Place the topping into the flan dish on top of the base, smooth down. Decorate with desiccated coconut and lemon rind.
  5. Put in the fridge for a few hours until set.

(From The Vegan Approach to Cooking)