Posts tagged tofu
Posts tagged tofu
Baked Thai Coconut Tofu with Asparagus and Greens
Make a thick coconut, lemongrass and ginger sauce, using corn flour to thicken it if you need to.
Cut half a block of firm tofu into 2cm cubes, cover in the sauce and bake for 40 minutes, turning once. Meanwhile, gently stirfry about 7 or 8 asparagus spears with 2 large handfuls of greens in some Tamari, 2 cloves of crushed garlic and 1/4 cup of the coconut sauce.
When the tofu is ready, mix with the asparagus and greens and serve with rice.
UDON MISO SOUP BOWL
This is a really simple miso soup that you can make in about 5 minutes.
Boil up some wholewheat udon noodles according to pack instructions. Make up one cup of miso soup per person and pour into a bowl (I use 1 Tbs miso paste per cup of boiling water but a sachet will work fine too). Place the noodles into the soup and add cubed tofu, a sliced spring onion, some bamboo shoots and spinach. Yummy :)
This is a lovely and light spring supper, full of seasonal, crunchy veg and LOTSA flavour! Any pea shoots will do, I found a pack containing golden pea shoots, green snowpea shoots and sunflower shoots and they worked a treat.
Any yeast extract can be used here, it doesn’t have to be Marmite, just so long as its salty and runny enough to be used in a marinade.
Serves 2 . Vegan . Gluten Free
4 thick slices of tofu
1/2 a head of small cauliflower
1 Tsp Marmite
2 large garlic cloves crushed or finely grated
1 Tsp wholegrain mustard
1 Tsp course sea salt
3 Tbsp Olive oil
1 Tsp Paprika
1 Tbsp Cider vinegar
Handful of salad leaves per person
1 Tsp mixed herbs
1. In a bowl combine 2 tbsp olive oil with the mustard, paprika, mixed herbs, turmeric, 1 tsp salt and garlic, mix together and then add the cauliflower
2. Place in an oven-proof dish and roast at 200 degrees for about 30 minutes, or until golden brown.
3. Whilst the cauliflower is roasting, take the marmite, and remaining oil and mix together in the bowl the cauliflower mix was dressed in, this will pick up the left over garlic and mustard. Leave the tofu sitting in this marinade for 5 minutes, then place on a hot griddle pan. If you don’t have a griddle pan, a regular frying pan should work fine.
4. Lightly dress the salad leaves and pea shoots with some olive oil and cider vinegar, or lemon juice of you prefer. Then arrange on the plate
5. Place the garlicy cauliflower on top and then the tofu. Ideal as a light spring lunch or supper.