Bringing Your Tofu Dishes To LifeMake delicious tofu from scratch and then turn this very ordinary block of taste-less protein into a delicious side dish, a fantastically filling meal, a creamy ricotta cheese or even a surprising chocolate dessert. Tofu is a great source of protein and is said to be very good for you and because of its texture, it is often used by vegetarians and vegans as a great meat substitute.
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How To Make Tofu
This recipe is brought to you by Love Inspiration
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Ingredients:
1 - 2 litres of hot or warm soy milk ** learn how to make soy milk here 1 - 2 tbsp nigari flakes (or other coagulant of your choice) 1 tofu making kit (or 1 square tin with pressing plate) 1 cheesecloth or nut milk bag Directions: Once you have finished making your soy milk (you can also just warm up bought soy milk if you wish), it will be hot. This is a great time for coagulating it. There are many choices to what to coagulate your soy milk with but for firmer tofu, we recommend using nigari. Mix the Nigari flakes with some warm water to dissolve and then stir through the hot / warm soy milk. Let sit for around 15 - 20 minutes until you see some curds develop (i.e. some lumpy bits in your soy milk). Now sit your cheese cloth so it sits inside your square tofu tin and pour in your soy milk / curd mixture into the cheesecloth. Allow the whey to seep through the bottom of the cheesecloth as you go and then when finished, fold your cheesecloth over the top of your soon to be tofu (so that your tofu block is fully covered). Now press down with the pressing plate (at which point more whey will be removed) and drain this out. Place something heavy on top of the pressing plate i.e. jar of pasta sauce, tin of baked beans or whatever you can find and then let this sit weighed down in the fridge for anywhere up to 5 hours. Now you are ready to use it! |
Peanut Sesame Tofu
This recipe is brought to you by Love Inspiration
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Ingredients:
1 block firm tofu (made or bought from the shop - as you wish) 3 - 4 tbsp liquid vegetable stock 3 - 4 tbsp soy sauce (to your taste) 1 - 2 tsp sesame oil (to your taste) 2 - 3 tbsp apple cider vinegar (to your taste) 2 - 3 tbsp peanut butter 2 - 3 tsp sesame seeds optional: spices such as chill, paprika etc (to your taste) Directions: Cut your tofu into small cubes and fry on medium heat until golden brown on all sides. As these are cooking, prepare your sauce by adding all of the above ingredients (except for the peanut butter) into a small bowl. Adjust the quantities to your own taste. When the tofu is ready, turn the heat down and add the sauce into the pan being sure to add the peanut butter directly to the pan so that it can melt into the sauce. Now gently fold the tofu into the sauce so that it marinades and cooks with into the sauce for a minute or two. Now add the sesame seeds and any garnish you like and serve. Yum! |
Kentucky Fried Tofu
This recipe is brought to you by Love Inspiration
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Ingredients:
1 block of firm tofu (made or bought from the shop - as you wish) 3/4 cup flour (of your choice) 2 - 3 tsp salt (to your taste) 3 tbsp italian mixed herbs (to your taste) 1 tbsp smoked paprika (to your taste) 1/2 tsp asafoetida (to your taste) a few pinches of pepper (to your taste) Directions: In a small to medium sized bowl, mix the flour, salt, pepper and curry powder (or other spices) together. Cut the tofu into small cubes and roll each cube into the flour mixture to create a nice coating. Now simply fry the tofu in a pan with some oil on a medium heat so that they go crispy on the outside whilst being cooked through to a good soft texture on the inside. Either add to dish or serve as a side. |
Tomato Tofu Dish
This recipe is brought to you by Love Inspiration
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Ingredients:
1 block firm tofu (either made or bought from store - as you wish) 1/2 diced capsicum 3 diced tomatoes 1/2 cup frozen corn 1/2 cup frozen peas 1 generous tablespoon - tomato paste 1/4 cup veggie stock 1/8 - 1/4 cup soy sauce (to your taste) 2 - 4 tbsp apple cider vinegar (to your taste) 2 - 3 tbsp sugar (to your taste) 1/2 tsp asafoetida (to your taste) 2 pinches salt & pepper (to your taste) Directions: Cut tofu block into small cubes and fry until golden brown on all sides. As this is cooking, cut all your veggies and defrost the peas and corn with some boiling water. You can also start doing your sauce - add your veggie stock, soy sauce, vinegar, salt and diced tomatoes and stir together. Add salt, soy sauce or vinegar to your taste. You can also add some sweetener here if you wish. As your tofu is done, remove it from the heat and just let sit. Now fry your capsicum in a separate pan. After another few minutes, add your sauce and your peas and corn and stir through. Now add your tofu and gently stir this through. |
Tofu Ricotta
This recipe is brought to you by chow.com
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Ingredients:
900g soft tofu, drained 1/3 cup finely chopped Italian parsley leaves 3 tablespoons nutritional yeast (optional) 2 teaspoons finely grated lemon zest (from about 2 medium lemons) 2 tablespoons freshly squeezed lemon juice, plus more as needed 2 teaspoons kosher salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed optional extras: garlic powder, basil, oregano, mustard Directions: Add everything to blender and mix until smooth. Enjoy as a filling for lasagne, a spread or on a delicious vegan pizza! Please feel free to half the recipe as this will make enough ricotta for one big lasagne. |
Silken Chocolate Pie
This recipe is brought to you by minimalistbaker.com
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Ingredients:
For the crust: 1.5 cups raw walnuts 1/3 cup unsweetened cocoa or cacao powder 1 heaping (packed) cup pitted dates, soaked for 10 minutes in warm water and drained For the filling: 12 ounces silken tofu, drained, patted dry 1.75 cups dairy-free semisweet chocolate chips 1/2 cup light or full fat coconut milk (or another dairy-free milk) Directions: Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside. Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined. Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides. Pop in the freezer to set. Meanwhile, melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed. Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze. Serve and top with the coconut whipped cream. This will keep in the fridge for several days, though best when fresh. It will freeze for up to a few weeks, covered well. |
