ORIGINAL FIRM TOFU RECIPES

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TOFU MISO NOODLE STEW

Serves 2-3 as lunch or light dinner

Tofu:

1 pack OTOFU Original Organic Tofu 

Miso Stock:

2 tbsp miso paste (we like brown rice miso)

1 lt water (for miso stock)

Other Ingredients:

Rice noodles for 2-3 people (the fatter the noodle the more bite!)

6 mushrooms sliced

1/2 courgette sliced

2 spring onions

Handful of fresh kale

Handful Fresh coriander

1 tbsp toasted sesame oil

Optional:

Nigella seeds

Shredded nori seaweed (as used for sushi rolls)

Soy sauce or tamari

Method:

  1. Press the tofu for 15 minutes (wrap the tofu in a clean tea towel and place a weight on top e.g. wooden chopping board with 2 heavy cook books on top). 

  2. When pressed remove and chop into 1.5cm cubes.

  3. While tofu is pressing, boil water in a medium pot, reduce to a simmer and add one tbsp of miso paste and stir through until dissolved.

  4. In a separate pot cook your rice noodles according to packet instructions.

  5. Then to the soup pot add mushrooms, courgette, half of the spring onions and pressed tofu and simmer for 2-3 minutes.

  6. Then add second tbsp of miso paste and stir through until dissolved.

  7. Strain the noodles and rinse in cold water briefly to stop cooking and sticking.

  8. Put a serving of noodles into each bowl with washed and torn kale (raw is fine).

  9. Ladle the hot stew over noodles and sprinkle with coriander and remaining spring onions.  The hot broth will soften the kale.

  10. Season further with soy sauce or tamari, shredded seaweed and nigella seeds if desired.

CRUNCHY ASIAN TOFU SALAD

Feeds 2-3 as a main course, serve with a side bowl of cooked rice if preferred.

 

Tofu:

1 pack OTOFU Original Organic Tofu

1/2 cup of cornflour (cornstarch)

Salt & Pepper

2 tbsp veg oil for frying

 

Crunchy Salad:

2-3 spring onions, chopped

1 cup fresh coriander, lightly chopped

1/2 a kilo of any veg chopped finely will do but some suggestions are:

Red Cabbage, Broccoli, Carrots, Peppers, Mangetout, Cucumber, Courgette

 

Asian Dressing:

3 tbsp olive oil

1 tbsp toasted sesame oil

1/4 cup rice wine vinegar

3 tbsp maple syrup, agave or honey

1 tbsp soy sauce or tamari

1 tbsp ginger, grated

1 garlic clove, crushed

1/2 tsp salt

 

Optional:

Toasted sesame seeds (dry-fry lightly in low heat pan)

Chopped chillies

 

Method:

  1. Press the tofu for 15 minutes (wrap the tofu in a clean tea towel and place a weight on top e.g. wooden chopping board with 2 heavy cook books on top).

  2. Meanwhile, chop all of your chosen veg finely and place in a large bowl.

  3. When tofu is pressed, remove from tea towel and chop into 2cm cubes.

  4. Heat veg oil in a pan over a medium heat

  5. Season the corn flour with salt & pepper and use this to coat the tofu (put the cornflour on a plate and toss tofu around on it or else put cornflour in a plastic zip lock bag and toss tofu in this)

  6. Fry the coated tofu for about 10-15 minutes turning frequently (in 2 batches if it won't fit it one batch), add more veg oil if needed

  7. Remove when golden and crispy

  8. Add tofu to the bowl with the dressing and toss gently

  9. To serve, sprinkle with toasted sesame seeds and chopped chilli

TOFU BOLEGNESE with 'parvegan' 

Feeds 2-3 as a main course

 

Tofu:

1 pack OTOFU Original Organic Tofu

2 Tbsp nutritional Yeast (this is worth having in your cupboard as it keeps well)

1 tbsp soy sauce or tamari

1 tbsp olive oil

1 tsp smoked paprika 

1 tsp garlic powder

 

Bolegnese:

Make bolegnese sauce to your own favourite recipe or follow our recipe below: 

1 tin tomatoes, plum or chopped

2 tbsp olive oil

1 onion, diced

1 stick celery, diced

2 cloves garlic, crushed

1 tbsp tomato paste

Handful of fresh basil

Salt & pepper

Spaghetti for 2 to 3 (we always use wholemeal, but you can use your favourite pasta)

 

Parvegan:

1/4 cup raw cashew nuts

1 Tbsp nutritional yeast

1/4 tsp sea salt

1/4 tsp garlic powder

 

Method:

  1. Press the tofu for 15 minutes (wrap the tofu in a clean tea towel and place a weight on top e.g. wooden chopping board with 2 heavy cook books on top).

  2. Meanwhile heat the oil for bolegnese over a low heat in a heavy based pan and sweat the onion and celery for 10 minutes until soft and translucent.  Add the garlic 2 minutes before end of 10 mins.

  3.  Add tin of tomatoes rinsing out tin with a little water, bring temperature up to medium/high and bring to the boil 

  4. Add tomato paste, turn down heat to medium/low and simmer for 30 minutes stirring frequently.

  5. Cook pasta to packet instructions 10 minutes before end of cooking time.

  6. When tofu is pressed, remove from tea towel and crumble into a bowl.  Add the remaining tofu ingredients and mix well with clean hands until it resembles 'mince'.

  7. Add tofu mince to a heavy-based frying pan over a medium-high heat and cook, stirring frequently until a little crispy and brown (not too crispy!) the idea is to dry it out a bit, to get a 'mince-like' texture.

  8. Add the tofu to the cooked bolegnese and cook together for a further few minutes, stirring in basil in the final minute of cooking.

  9. Meanwhile, place all of the parvegan ingredients into a blitzer (food processor) and whizz up for a minute or so until it looks like finely grated parmesan (you can double or triple quantity to make for keeping in fridge for up to 3 weeks)

  10. Drain pasta and place divide onto serving plates, top with hot bolegnese and sprinkle with parvegan and fresh basil leaf if desired.