tofu

This is a very simple recipe for when you’re looking for a sandwich filling, but don’t want to use meat. The flavour is slightly reminiscent of egg salad. Adapted from Rainbow Plant Life. Ingredients: 1/2 block tofu 3 tbsp hummus 1 tbsp lemon juice 1 tsp dijon mustard Salt & pepper to taste...

This recipe comes from Veganistan by Sally Butcher, with a little modification. There is loads of flexibility in this recipe. You can use fresh or tinned tomatoes, with or without tomato concentrate, or even add semi dried tomatoes as I did. With the chillies, you can use fresh or frozen...

The paprika is optional. It does change the colour of the scramble, so bare that in mind when using it. My picture shows spring onions in with the scramble. They're not part of the original recipe. I had just added them because they needed using. Serves 2 as a main meal, 4 as a side with...

This recipe comes from the Guardian newspaper. Meera Sodha's vegan recipe for tofu and mushroom bulgogi | The new vegan Gochujang paste is new to us, but surprisingly we found it in our local supermarket in the international isle. Ingredients (serves 4) 680g extra firm (regular) tofu 4tbsp...

We are all familiar with the 4 basic food tastes - bitter, sweet, sour and salty. The Japanese have added a fifth that they call Umami. Umami translates, if I may coin a word, to savoryness. Foods that have umami share some chemicals and receptors in common. These foods are things like meat...

Welcome to the CookingBites recipe challenge. The current challenge ingredient is soya beans/products and badjak is our judge. To enter, all you need to do is post a recipe* which uses soya beans or soya products, tag it cookingbites recipe challenge, and post a link to it in this thread. The...

I really love this recipe for vegan banh mi. It does take a bit of prep time, but once everything is ready, it comes together quickly. I like to make the pickled veggies and marinate the tofu on the weekend, and then during the week I pull out a couple slabs of tofu at a time and pan-fry them...

Looking for a good recipe for filling steamed buns with tofu

I've been on the hunt for a peanut butter based sauce for tofu that didn't use soy sauce/tamari/coconut aminos which all contain high levels of sodium which I need to avoid at the moment. I came across one sauce that didn't have the above but the crispy coating for the tofu had it in it...

My preference is to use previously frozen extra firm tofu, that's been defrosted and well drained. I find that the structure of tofu changes after freezing and you can get a lot more liquid out of the tofu. I also find it easier to throw the cubed tofu into my airfryer to crisp up. If you don't...

I came across this recipe for a tofu, balsamic glaze, strawberries and pasta and just had to try it. It was delicious though we did need to make a few changes to the salad. My first was to use a spelt pasta that has a fantastic taste and texture. The second was to added onion powder to the...

So I started off with a humble Swiss Chard strudel, made with the classic Italian combination of olives and capers with flaked almonds from here (Vegan Swiss Chard Strudel with Caper, Olive & Almond -). But I was looking at it thinking that really other than that measly 1tbsp of flakes almonds...

Traditionally, Khoresh Karafs is made using chicken, so I switched out the chicken for tofu. I'd frozen and defrosted the tofu previously (it really helps tofu absorb flavour), then drained and dried the tofu in advance. I'd recommend that you do the same, especially if you're unconvinced about...

This is a special occasions "cake" that even tofu haters love. It's a no-bake cake/tart that just happens to be gluten free (if your oats are gluten free) as well as vegan. The base is for a 20cm tin (Victoria sandwich cake size). Don't worry about being too precise with the quantities for the...

I'm putting this into the sauces forum because the sauce could easily be used by anyone, not just a vegan or someone serving it with tofu. There are plenty of other exceptionally similar to identical recipes out there for the same sauce. I've taken this recipe from Vegan Richa. I only made a...

So my first entry for a while into the ingredient challenge... It's an easy but delicious entry. There are not that many ingredients, 6 - counting the oil. I did have an orange handy so added some orange zest to the dish as well. I chose a miso that we like, no point in making it with one...

👩🏻‍🍳Ingredients👨🏻‍🍳 250g board beancurd 100g vermicelli 4 soaked shiitake mushrooms 2 king oyster mushrooms 150g white beech mushrooms (Shimeji mushrooms) ½ carrot 12 snow peas 3 slices of ginger 3 cloves of garlic 2 shallots 2 spring onions 250ml chicken broth 2 tablespoons oyster sauce (or...

Korean Braised Tofu. I dont have many vegan dishes, but here is one. spicy, nutty. very good. I rarely get much because my wife eats it while I do dishes.

A little influenced by Vietnamese or Korean dishes, sweet tangy tomatoes and spicy hot and sour flavours combine to transform tofu into a lively, low fat dish. Adding honey is optional. I prefer it without, but it depends on your taste. If you can’t take the heat, then simply cut down on the...