Tofu

Spiced tofu strips served in warm pita bread with pickled red onion and creamy cucumber sauce. Ingredients Tofu Kebab 500 g firm tofu 0.5 dl rapeseed oil or neutral oil 2 tsp ground cumin 2 tsp chili powder 1 tsp paprika 1 tsp dried oregano 1 tsp garlic powder 1 tsp onion powder salt to taste To Serve pita bread salad leaves radishes tahini sauce (optional) Instructions Prepare tofu: Slice tofu very thinly (a vegetable peeler or mandoline works well). Mix oil with all spices in a bowl. Coat tofu strips and marinate for 30 minutes if you have time. ...

Smoky, creamy tofu-tahini spread that works beautifully as a sandwich spread or as a flavorful base underneath roasted seasonal vegetables. Ingredients 250 g firm smoked tofu 3½ tbsp good-quality runny tahini (52.5 ml) 2 garlic cloves pinch of salt and black pepper juice of 1 medium lemon 50 ml water (3½ tbsp) Instructions Add all ingredients to a small blender cup or food processor. Blend until a smooth consistency is reached. Season to taste with additional salt and pepper if needed. Store in an airtight container in the fridge for up to 4 days. Notes Smoked tofu: The smoked tofu is key to the flavor. If you can’t find smoked tofu, you could use regular firm tofu and add a drop of liquid smoke. ...

Spicy, sweet, sticky Korean-style tofu mince. Meaty texture with bold flavors, perfect over rice. Ingredients 1 block (300-400 g) firm tofu, crumbled 2 spring onions, chopped (plus extra for topping) 2 garlic cloves, minced 2 cm piece fresh ginger, grated (optional) thinly sliced carrot (optional) broccoli heads 1 tbsp gochugaru (Korean chili flakes) (15 ml) 1 tbsp gochujang (Korean chili paste) (15 ml) 2 tbsp tamari or soy sauce (30 ml) 1 tbsp brown sugar (15 ml) ½ tbsp rice vinegar (7.5 ml) ½ tbsp sesame oil (7.5 ml) 2-3 tbsp water (30-45 ml) oil for baking sesame seeds for topping rice to serve Instructions Preheat your oven to 200°C (400°F). Add crumbled tofu to a baking tray and drizzle with oil. Bake for about 20 minutes until crisp, checking and stirring periodically until you reach your desired crispness. You could also do this in an air fryer. Meanwhile, mix the gochujang, gochugaru, tamari, brown sugar, rice vinegar, sesame oil, and water together in a small dish to make the sauce mix. When the tofu is done, sauté the spring onion, garlic, and ginger in a pan until fragrant. Add the crispy tofu followed by the sauce mix. Stir in and cook down until thick and sticky. Serve immediately over rice, topped with extra spring onion and sesame seeds. Notes Meaty texture: For an even meatier texture, freeze the tofu block, then thaw completely before crumbling. This creates a more porous texture that absorbs flavors better. ...

Classic Sichuan dish with silky tofu, vegan mince, and fermented black beans in a spicy, numbing sauce. Ingredients 3 garlic cloves 2 tbsp Chinkiang vinegar (30 ml) 1 tbsp cornstarch (15 ml) 1 fresh red chili salt to taste 1 tsp rapeseed oil for frying jasmine rice to serve 2 × 2 cm piece fresh ginger 4 spring onions ½ tbsp Sichuan peppercorns (7.5 ml) 400 g firm natural tofu 100 g vegan mince 1 tbsp sesame oil (15 ml) 1 tbsp Japanese soy sauce (15 ml) 2½ tbsp Japanese soy sauce (37.5 ml) 3 tbsp fermented black beans in chili oil (45 ml), or 2 tbsp doubanjiang, or 2 tsp miso + 1 tbsp sambal oelek 400 ml water (4 dl) 2 tbsp water (30 ml) for cornstarch slurry (optional) 1/4 tsp five spice (optional) 1/2 tbsp sugar Instructions Peel and finely chop garlic and ginger, and slice the lower white part of the spring onions separately from the green part. Rinse and slice the chili. Remove the seeds if you want a milder dish. Toast the Sichuan pepper in a dry frying pan and set aside for now. Bring water to a boil in a saucepan. Cut the tofu into approximately 1½ × 1½ × 1½ cm cubes and simmer them in the water for about 3 minutes. This makes the tofu firmer while absorbing a bit more liquid and becoming silkier. Heat rapeseed oil in a wok or frying pan with high sides and fry the vegan mince until crispy together with sesame oil and 1 tablespoon Japanese soy sauce. Remove the mince from the pan and then fry garlic, ginger, chili and white spring onion in the remaining fat until the onion becomes soft and starts to smell good. Pour in the fermented beans and fry for 1 more minute. Add tofu, 4 dl water, vinegar and 2½ tablespoons soy sauce and let cook for 6-8 minutes on low heat until the sauce has reduced somewhat and the flavors have come together. Let the mince cook with it for the last 2 minutes. Mix cornstarch with 2 tablespoons water and stir into the pan little by little until you get a medium-thick consistency. Stir in the green spring onions and taste with soy sauce. Grind the Sichuan pepper in a mortar and sprinkle over the dish and remove from heat. Serve with freshly cooked jasmine rice. Notes Spice level: Remove chili seeds for a milder dish. The Sichuan peppercorns provide the signature numbing sensation. ...

Quick and easy fake carbonara with smoked tofu, green peas, and cream. Perfect weeknight lifesaver that the whole family loves. Ingredients 1 yellow onion 1 package smoked tofu (230 g / 8 oz) 1 tsp smoked paprika oil for frying 200 ml cream (2 dl) (oat cream works well) 300 ml frozen green peas (3 dl) 1 vegetable stock cube 100 ml cheese, preferably flavorful (1 dl), grated 4 portions pasta salt and black pepper Instructions Cook the pasta according to package instructions. Finely chop the onion. Fry paprika and onion in oil until soft. Dice the smoked tofu. Add and let fry for a while. Pour in cream. Crumble in stock cube. Let simmer for a few minutes. Stir in peas. Let simmer for a few minutes. Stir in grated cheese. Add some black pepper and serve with pasta. Notes Variation: Works well with corn instead of peas. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A classic Indian restaurant dish - spicy masala sauce with pan-fried tofu and bell pepper. “Kadai” refers to the wok-like pan it’s traditionally cooked in. The original uses paneer, but tofu works great as a vegan alternative. You can also use chickpeas. Ingredients Main 1 tbsp neutral oil 400 g firm tofu, cubed 1 green bell pepper, chopped Sauce 4 tomatoes, chopped (or 4 dl crushed tomatoes) 2 green chilies, finely chopped 2 tsp grated fresh ginger 0.5 dl cashews 1 dl water Spices 1 tbsp neutral oil 1 tsp whole cumin seeds 1 tsp ground coriander 0.5 tsp garam masala 0.5 tsp turmeric 0.5 tsp chili powder 1 tsp salt To serve 2 tbsp fresh coriander, chopped rice or roti/chapati Instructions Fry tofu: Heat oil in a pan and fry tofu and bell pepper until nicely colored. Transfer to a plate. (You can also skip this step and just add them directly to the sauce.) ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A vegan spin on yogurt flatbreads - using silken tofu instead. Just 3 ingredients for soft, fluffy, protein-packed flatbreads. Ingredients 300 g silken tofu 1 tsp salt 350-400 g wheat flour 2-3 tsp baking powder Optional topping vegan butter or olive oil garlic, minced fresh parsley, chopped Instructions Make dough: Mash silken tofu in a large bowl. Add salt and flour, stir until a shaggy dough forms. ...