Tag Archives: Tofu

Vegan Spanish Potato Omelette – Tortilla de Patatas

Hey dear friends! Today, I am delighted to be sharing one of personal favourite recipes with you – Spanish Omelette (Tortilla de Patatas). This is no ordinary omelette, however, as it’s 100% plant-based!! Yep, not a single egg in sight. In my pre-vegan days, Spanish Tortilla was a favourite comfort food of mine, but I love this vegan version even more. Not only is it delicious, it’s cruelty-free (no hens or chicks are harmed in the making of this omelette) AND healthier than the traditional version. It’s lower in fat, contains zero cholesterol, and is a rich source of plant proteins, B vitamins, vitamin C, and an array of minerals including potassium, magnesium, zinc and iron.

Healthy, tasty AND cruelty-free. A winner all round!

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Quick ‘n’ Easy Thai Red Curry [Vegan]

In today’s post, I’m sharing a delicious ‘quick and easy’ Thai red curry that is ready in just 20 minutes! It features vibrant veggies like red onion, sugar snap peas, bell peppers and baby corn that require minimal preparation and cooking. Not only do they add beautiful colours and crisp textures to the curry, but they are packed full of nutritional goodness, including lots of antioxidants for a strong immune system. This curry has been a huge winner in our house. We hope you love it too!

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Mediterranean Tofu Scramble

Tofu scrambles are one of my family’s favourite easy weeknight meals. They take 20 minutes or less to make, use just one pan and can be flavoured myriad ways, which means they never get boring. The scramble recipe I’m sharing in today’s post is filled with beautiful colours and flavours inspired by the Mediterranean ☀️

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How to Press Tofu Guide & Braised Aubergine (Eggplant) and Tofu with Udon Noodles

I remember my first attempt at cooking tofu back in the early 90s. I was loving the tofu dishes at my local Chinese restaurant and thought I’d have a try at recreating them at home. Sadly, it was a complete and utter fail!

Back then, I couldn’t Google ‘how to cook tofu’ (it hadn’t been invented!) My mum’s kind neighbour came to my rescue though and told me that I’d missed out one crucial step – pressing the water out of the tofu. Since then, we’ve been happily cooking (and devouring!) all manner of tofu dishes at home 🙂

Braised Aubergine (Eggplant) & Pan-Fried Tofu

Over the years, I’ve tried various techniques for pressing tofu. I started out wrapping the tofu in kitchen paper, but wasn’t keen on the waste it generated. I then tried wrapping the tofu in tea towels, but wasn’t happy leaving soggy towels in the laundry. I finally worked out that you don’t need to use paper or towels… you can simply press it between two chopping boards, and catch the water in a tray. It’s so easy, and requires very little effort at all!

Here’s my quick ‘How to Press’ Tofu Guide:

First off, you need to make sure you buy the right kind of tofu. You want the firm or extra firm tofu found in  the chiller cabinets (and not the silken tofu found in tetra paks on the shelves). The most common brand we see in our UK supermarkets is Cauldron Foods.

Cauldrons Tofu

Split the pack open along one edge and drain off the water. Your block of tofu will look something like this:

How to Press Tofu

The block’s quite thick, so I tend to slice it in half.

How to Press Tofu

Arrange the tofu on a chopping board and place it on a tea tray or rimmed baking sheet. Place another chopping board on top of the tofu, followed by a heavy object to weigh it down. (* Update June 2015 – you can place the tofu straight on the tea tray/rimmed baking sheet; no need to place a chopping board underneath!)

How to Press Tofu

The longer you press the tofu for, the firmer it will become. Ten minutes is a minimum; I tend to leave mine for 30 minutes to an hour.

The water will have collected in a pool round the tofu, so drain it off, then you’re good to go!

Sometimes I marinade the tofu in a mix of soy sauce, maple syrup, ginger and garlic then bake it. I find that baked tofu has a firmer, chewier texture to pan-fried tofu.

Baked Tofu

However, for stir-fry dishes that already have a flavourful sauce, I tend to skip the marinading and pan fry the tofu in a little soy sauce and oil. This gives the tofu a lovely, crispy exterior with a softer centre.

In this post, I thought I’d share one of Lil’ L’s favourite stir fries that uses pan-fried tofu. He’s been eating it since he was about five and he still loves it to this day. This dish is rich in calcium thanks to the pak choy and tofu.

(By the way, it you’re struggling to get your kids to eat their greens, I highly recommend pak choy as it all but disappears when cooked 😉 )

[This recipe has been submitted to Ricki Heller’s Wellness Weekend]

Braised Aubergine (Eggplant) & Pan-Fried Tofu

If you’re rather buy ready-cooked tofu, there are some great options available in the shops. We love the Cauldon Foods Organic Marinated Tofu Pieces and I tend to keep a box or two in the fridge/freezer for quick prep meals and to stuff into pittas & wraps for lunchboxes. Their new Organic Smoked Tofu is really tasty too. It makes a great addition to our Malaysian Coconut Noodle Soup (Laksa). Another recipe I definitely need to share with you!

Just before I go, I know soya has received some bad press lately so, if you’re concerned, or would simply like to find out more about soya and its health properties, I highly recommend Viva! Health‘s ‘The Soya Story’, which can be downloaded for FREE from here. This guide is packed with useful information, as well as some great recipes!

Do you cook tofu at home? If so, what’s your favourite dish? If you’ve got any great recipes, please do link up below xx

 

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