My desperate need to enjoy a tofu scramble that is creamy and fluffy lead me to this creation. I hope you enjoy it as much as I do!
300g silken tofu
2 teaspoons chick pea (besan) flour mixed with 3 teaspoons of water to make a watery mixture
1/2 tablespoon nutritional yeast
1/4 teaspoon black salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon prepared mustard
1/8 teaspoon turmeric
- Place tofu in heated non-stick or ceramic pan and break up into very large chunks. There is no need to use oil when using a non-stick or ceremic pan.
- As the water in your tofu starts to sizzle on the pan, sprinkle all dry ingredients over the tofu. Start to break the tofu into smaller chunks that looks like large pieces of scramble.
- Add the besan mixture and continue to cook until the mixture is creamy.
I’ve been missing my Dad of late and trying to recreate some of the dishes that he cooks, although it’s never quite as good as how he does it. I enjoy the delicate texture of the silken tofu with the salty and umami flavours of topping. Some people serve the tofu cold with the topping hot, but I prefer steaming it first.
1 silken tofu
1/4 onion, sliced
1 slice ginger
1 teaspoon fermented blackbeans
2 white button mushrooms, roughly grated
2 dried shitake mushroom, soaked then sliced (reserve soaking liquid)
1 tablespoon soy sauce
Chopped spring onion or corriander
- Place silken tofu in a bowl and drain it as much as you can then place into a steamer. This is the serving bowl as the silken tofu is delicate and cannot be moved around too much or it will break. Steam for 10-15 minutes.
- As the tofu is steaming, in a non-stick pan, sautee the onion, ginger, black beans and mushrooms. Add some of the mushroom liquid as the onion starts to brown to prevent it from sticking to the pan.
- As the onion and mushrooms start to caramalise, add 1/2 tablespoon of the soy sauce.
- Remove the tofu bowl from the steamer carefully as it will be hot. Drain as much of the liquid as you can.
- Place onion and mushroom topping on the tofu, pour remaining 1/2 tablespoon soy sauce over topping. Garnish with chopped spring onion or corriander. Ready to serve.
I love having friends who love to cook. Apart from admiring their delicious looking Instagram accounts, it has given me an appreciation at the accents of Asian inspired meals I create. This week, I was inspired to explore the use of 5-spice. It has a strong aroma, marked by the inclusion of ground star anise, and is used in Chinese and Taiwanese cooking. Traditionally, it has been used mostly to season meats. In the next few weeks, I will be inspired to create plant based meals that uses this spice mix creatively, starting with this 5-spice tofu. The marinated tofu brings a warm and comforting aroma, finished with a sticky and garlicky sauce. It’s a great addition in any buddha bowl.
1 block firm tofu, well drained
1/2 teaspoon ground 5-spice
1/2 cup water
1/4 cup soy sauce
1 clove garlic, minced
1 tablespoon brown sugar
- Cut tofu into large pieces and arrange in a container where they can all lie flat.
- Mix 5-spice, water and soy sauce and pour over tofu. Marinate for several hours. During this time, flip the tofu on its other side so both sides are marinated.
- Place tofu in a hot pan, then turn the heat down. If you use a ceramic pan, there is no need to use any oil.
- Brown tofu on all sides then remove from pan.
- Pour remaining marinate into the pan with the garlic and sugar and slowly reduce until it has a stickier consistency.
- Return tofu to the pan and coat with the sauce.
- Serve with sprinkles of sesame seeds.
I was missing an Asian inspired tofu dish and decided to make an easy version of mapo tofu. The woody aroma and meaty texture of the shitake mince completes this spicy and salty dish that finishes with a sweet crunch from the spring onions.
1 block (300g) medium firm tofu cut into cubes
1 tablespoon fermented black beans
2 cloves minced garlic
1/2 onion finely chopped
1 teaspoon grated ginger
1 de-seeded chilli finely sliced
1/2 cup sliced spring onions
8 slices dried shitake mushrooms
2 teaspoons soy sauce
1 teaspoon cornflour
- Soak the shitake mushrooms in 1/4 cup of hot water for at least 15 minutes.
- Sautee onion in a non-stick pan until translucent. Add some of the mushroom water as needed. Add chilli.
- Add garlic and ginger and black beans and sautee for half a minute.
- Add tofu, soy sauce and remaining mushroom stock. Try not to move the tofu too much or it will break down too much by the end of the cooking process.
- Mince the mushroom finely and add.
- Leave to simmer for 15 minutes, moving the tofu as little as possible.
- In a separate dish, dissolve cornflour in 2 tablespoons of water. This ensures you will not get cornflour lumps in your dish. Add to pan, stirring through only a couple of times. This will help thicken the sauce.
- Add sliced spring onions.
Picnic and house parties continue over summer and these sausage rolls are the perfect things to bring with you to share with friends. Make sure to eat a few before you put them out, these will get gobbled up very quickly by everybody!
1 onion chopped
2 garlic minced
1/2 cup roasted cashews
1/2 cup oats
1/2 cup basil leaves
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon onion powder
300g tofu drained
3 tablespoons soy sauce
2 puff pastry sheets
Plant milk for brushing the sausage rolls
Sesame seeds for sprinkling on top of sausage rolls
- Wrap tofu in a tea towel and place a heavy saucepan on top for 15 minutes to press out excess liquid.
- Sautee onion and garlic in 2 tablespoons of water until onion is translucent.
- Put oats in food processor until oats are chopped up.
- Add onion, garlic, cashews, tofu, herbs, spices and soy sauce and process until it resembles a paste.
- Divide paste in 2 and place in the centre of each pastry sheet. Alternatively you can also cut each pastry sheet into 4 squares and make smaller sausage rolls.
- Roll the pastry, brush with plant milk and sprinkle with sesame seeds.
- Bake in pre-heated oven 200C/400F for 20 minutes.
Many of you know that buddha bowls are my favourite. It’s a great way to add a wide diversity of nutrients in one meal, and the ability to choose your own toppings makes it a great party option to cater to individuals with different food intolerances.
Today’s buddha bowl topping is orange chilli tofu, inspired by a friend who introduced me to Korean chilli paste.
1 block of firm tofu
1 onion, sliced
1 clove garlic, minced
1orange, juiced and zested
1 tablespoon Korean chilli paste (you can use another type of chilli if you like)
3 tablespoons tomato sauce
1 tablespoon maple syrup or sweetener of choice
- Wrap the tofu in clean towels and rest something heavy (e.g., chopping board, pot) on top of it for 15 minutes. This will drain the tofu of some of its water.
- In a bowl, mix the orange juice, chilli, tomato sauce and sweetener.
- Sautee onion in 2 tablespoons of water in a non-stick pan until it has softened.
- Add garlic and tofu and sautee for 10 minutes.
- Add the orange chilli mix you have prepared and cook the tofu some more until the sauce has reduced to a consistency you like.