Meatless Monday: Baked Tofu Loaf #VeganChristmasRecipes

Healthy Recipes, Meatless Monday

Serves: 6-8
Prep & Cooking Time: 70 mins
Cooling: 45-60 mins
Tools: Food Processor, 9″ Spring Form Tin, Mixing Bowl

Notes:

Hey everyone! Did you have a great weekend?? As we approach mid-December, doesn’t it just feel like one giant memory game of recalling all of the mundane errands, cleaning and end of year tasks you still have to do… including some seasonal meal prep?! :/

With only twelve days to Christmas, most people probably will have some idea of what they will be cooking. We had a chin scratch a few weeks back and knew that we wanted something a little ‘different’ from last year’s menu. We happened to come across the quirky ‘Tofurky’ that is making an appearance around cyberspace… have you seen it? It has a jaw-dropping effect, but not because it looks like the most delicious piece of faux meat you have ever laid your eyes on. No, it’s ridiculously expensive! Tofurky, No ‘fanky’! At £35 for a stuffed tofu log, (yeah that’s a lot of money for fermented beans and rice right?!), we never even gave it a second thought. I don’t even think that we’ve even paid that much money for meat (back in the day!) let alone tofu… but it did get our creative juices flowing!

We trialled a couple recipes, one being a pie (it was epic!), but have decided on this lovely and simple baked tofu loaf; our goal was to nestle it next to some tasty trimmings and then top it all off with a delicious gravy- which we did! The loaf is healthy (but that’s a given!), a little time consuming but not difficult… and we think that this is the most important thing here. Christmas dinner shouldn’t take you ten minutes to cook, but nor should it be overly expensive, contain five thousand calories or require the skills and planning of a Michelin star chef and his team! It should encompass great food and conversation, enjoyed with the people that you love… which won’t happen if you have to spend most of the day in the kitchen! In fact, for complete cooking ease, you could make this loaf a couple of days in advance and reheat it on Christmas day! The only negative point about this recipe is that you need a food processor or perhaps a hand-held stick blender as the tofu needs to be silky smooth!

It’s important to note that this recipe has fourteen staple ingredients, which may sound like a lot but it isn’t! We haven’t listed fourteen spices and/or ingredients that are only sourced at health food shops! These ingredients are not too obscure or expensive (relatively) and together they help to form the foundations of this round tofu loaf! Ultimately the additional seasonings and flavours are up to you! As tofu goes, it always needs seasoning and as you won’t be marinating it, you’ll need to decide on a few key flavours that you enjoy. We were happy with the ones that we used, but have highlighted (below) on how we will be adapting some of them on Christmas day! We have listed numerous suggestions for you to try- make it great! One suggestion is ‘just think big’; a half teaspoon of salt and one tablespoon of dried herbs won’t cut it! You need to increase your portions to carry the flavour all of the way through!

Continue to watch this space! Throughout the week we’ll be posting our tasty sides and sauces to help make a well-rounded and delicious plant-based Christmas that everyone can enjoy!

Happy cooking everyone! 🙂

 

Tip: When frying, try adding a splash of white white to your veggies for another depth of flavour!

 

Ingredients

Need an easy-print recipe? Print here. 🙂

 

Directions
  1. Drain and press the tofu between two heavy plates or chopping boards for 30 mins to express any excess water.

 

2. In the meantime, wash the quinoa in a sieve under cold running water for 30 seconds to help remove some of its bitterness and then cook it according to the packet instructions. NB: Ours took 15-20 mins to cook.

 

3. If applicable, create some breadcrumbs. Tip: We toasted some delicious chia and soya-based bread and then created some in our food processor!

 

4. Meanwhile, peel and dice the garlic. Wash, trim the ends and finely slice the spring onion. Wash, remove the stem and core and then dice the bell pepper. Wash, peel, trim the ends and then finely grate the carrot. Wash, trim the ends and then dice the celery.

No celery pictured here- sorry!

 

 

5. Heat 1 tbsp of rapeseed oil a non-stick frying pan over a medium-low heat (or spray it with some low-fat cooking oil). Add the garlic, spring onion, bell pepper, carrot and celery. Gently fry for 3 mins or until softened. Remove from the heat.

 

 

6. Heat oven to 180ºC/350ºF. Lightly grease a 9″ spring-form baking pan with some oil or margarine.

 

 

7. Prepare the ‘flax eggs’. Place 2 tbsp of ground flaxseed into a small bowl with 6 tbsp of water. Mix together. Leave for 5 mins to set. Next, wash the sage and thyme, remove the leaves from its stem and then roughly chop them. Wash and dice the chives.

 

 

8. Meanwhile, drain off the excess water from the tofu. Pat it dry with some kitchen paper. Crumble it into a food processor. Add 2 tbsp of DF milk. Process until the tofu becomes smooth and ‘mousse-y’.

 

 

9. Assemble the loaf!

Step 1: Transfer the tofu mixture into a large mixing bowl.
Step 2: Add the flax eggs, fresh herbs, cream cheese and your desired seasoning & flavourings!
Step 3: Mix until thoroughly combined.
Step 4: Add the vegetable mixture. Fold it through with a spatula. Taste and season it as necessary.
Step 5: Add the breadcrumbs (flour or stuffing mixture!) and the cooked quinoa (or rice).
Step 6: Fold it through and thoroughly combine.

 

 

10. Transfer the tofu mixture into the greased tin. Use a spatula or some grease proof paper to help press the mixture snugly into the base of the tin and flatten the surface as much as possible. Tip: The mixture will be a bit sticky, but just lightly flour your hands if necessary!

 

 

11. Place it onto the middle oven shelf and bake for 40-45 mins or until it’s’ lightly browned, firm to touch and the edges are slightly coming away from the tin!

 

 

12. Remove from the oven. Allow to cool in the tin on a cooling rack for 45- 60 mins. It stays warm for a very long time so you have plenty of time to prepare your side dishes and/or gravy! NB: In our trial run we were able to roast some tasty sides and prepare a sauce in that time it took to cook and set. 🙂

 

 

…Whilst your waiting for your tofu to bake, check out our first ‘Christmas meal attempt’! Alex wanted me to to post it (haha)! It’s a shame I didn’t take a picture when Alex first laid eyes on it- priceless! It’s was a monster (12×9″); it certainly ain’t no ‘pixie pie’!

It reminds me of something that would be on the table if #AdamRichman ever came to our house! baha! This pie ended up in the reject pile, not because it tasted horrible (it had three layers of tasty ingredients!), but because it was a tad too fiddly…at least for Christmas dinner. The inspiration came from the combination of an encroute and coulibiac! It’s the perfect example of what you can accomplish when you set your mind to something! If anyone wants the recipe, just send us a message. If we get enough interest we might turn it into a post, not that we are condoning pie-eating on a regular basis (everything in moderation right?!), but we have a long winter ahead (wink, wink)! 

 

Now for the baked and cooled loaf…

 

Garnish it with anything and everything Christmassy and enjoy with numerous tasty sides!

 

Enjoy!

 

Refrigerate any leftovers in an air-tight and resealable container; reheat and consume within five days.

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Crispy Baked Orange & Sesame Tofu [Vegan & Gluten Free]

Healthy Recipes

Serves: 2-4
Prep: 35-45-mins (*Dependent upon how long you press your tofu for.)
Marination: 5hrs- Overnight
Cooking: 30-35 mins
Type: Main Meal
Tools: Chopping boards, cheese grater, sharp knife, manual juicer, large measuring jug, kitchen paper, mixing bowl, baking sheet, parchment paper (or silicone mat)

Notes: This recipe contains: B-Vitamins, Vitamin C, carbohydrates, protein, fibre, calcium, copper, iron, manganese, magnesium, selenium, phosphorus, potassium, zinc and per serving is low in added sugar, salt and saturated fats!

For those that have been following along, you’ll know that we have been experimenting with a lot with tofu flavours recently! BBQ, oriental, Asian, a pre-marinated seaweed flavour and now one with a delicious orange and sesame twist! Do you love it as much as we do? What’s your favourite flavour(s)?! 🙂

Tofu is so versatile, but as we have previously mentioned, it needs time to marinate in order to develop some truly mind-blowing flavours! Our newest flavour has a delicious oriental-flare which is packed full of fantastic flavours and has a great crispy coating! It would be a great addition to: salads, wraps, savoury grain and vegetable dishes or (as we have shown below) as part of a tasty stir-fry!

The only amendments we’ve made are to add a drop of agave (to balance out the sweet, sour and saltiness of the marinade) and to increase the amount of orange juice used. We added about three tablespoons, but would recommend doubling this amount to ensure a stronger depth of ‘orange flavour’ develops. 

So here’s to a great weekend (despite the rain!) and happy cooking everyone! 😀

 

 

Ingredients

+++++++++++400g         Firm Tofu (=1 tetra pak)
+++++++++++1                 Large Orange
+++++++++++2 tbsp       Olive Oil
+++++++++++2½ tsp       Soya Sauce (low-salt/ or use Tamari if GF is Required)
+++++++++++1 tbsp        Rice Vinegar
+++++++++++40g            Tahini
+++++++++++1 tsp           Agave Syrup
+++++++++++½ tsp         Ground Coriander (1.5g)
+++++++++++                   Asafoetida
+++++++++++                   Ground Black Pepper

Need an easy-print recipe? Print here. 🙂

 

Directions

Drain and press the tofu between two heavy plates or chopping boards for 20-30 mins to express any excess water.

 

In the meantime, prepare the marinade!

NB: Our ramekin shows about 5-6 tbsp of OJ!

  • Wash, grate some zest and then juice the orange.
  • Place 2 tbsp oil, 2 ½ tsp soya (or tamari) sauce, 1 tbsp rice vinegar, 2 tbsp tahini, 1 tsp agave, ½ tsp ground coriander and a pinch of asafoetida into a large measuring jug. Season it with a few grinds of black pepper.
  • Whisk together with a fork until combined.
  • Add 1½-2 tsp of orange zest and all of the juice. Whisk together. Taste and season it as necessary.

 

 

  • Drain the excess water and pat the tofu dry with some kitchen paper. Place it onto a chopping board (if preferred) and slice it into 1″ pieces (or any size that you desire)!
  • Place the tofu into a large bowl. Pour over the marinade. Gently toss and stir to coat the tofu.
  • Cover the bowl with some kitchen film. Place it into the fridge to marinate; ideally over night or as long as possible (or 4-5 hrs minimum to achieve the best flavours!).

 

 

  • When you are ready to bake your tofu, heat the oven to 200ºC/400ºF. Line a baking tray with a silicone mat or some parchment paper.
  • Place the tofu onto the tray in a single layer. Pour and brush over any leftover marinade.

 

 

Place the tray onto the middle oven shelf. Bake for 30-35 mins, or until lightly browned and crispy around the edges. Tip: For even crispiness, turn the tofu once during baking!

Ours took 33 mins in a fan-assisted oven.

 

 

Serve the tofu with your favourite stir-fry veggies or as part of a great vegetable and rice dish!

We prepared some fresh veggies: Brussels sprouts, red bell pepper and root ginger to accompany a bag of Tesco’s Healthy Living (HL) Oriental Wholefood w/ Cashew Nuts!

As we had a £3 voucher (courtesy of The Orchard at Tesco) for their HL Beautifully Balanced range, it was definitely worth a try; how can you pass up on free vegetables?!  We were able to purchase two different plant-based bags for the price of one…one being this tasty stir-fry mix!

 

We think that this HL product is OK and we would probably buy it again, but our first choice would to always be to use fresh veggies (well, when possible), especially in our stir-fry’s! Has anyone else trialled their frozen HL bags? Here’s a breakdown of what we thought:

Pros: Tasty with great textures and colours; containing a five vegetable medley, cooked steel-cut oats and bulgur wheat, cashew nuts, a variety of spices, and was very well-seasoned and easy to prepare (we cooked the whole bag in about 6-7 mins)! You could probably even use this as a tasty sandwich filler, perhaps in a wrap?!

Cons: As all frozen veggies go, they release a lot of water, shrinking as the cook… so they will not look as vibrant or have a great ‘crunch factor’ as fresh varieties, but that’s to be expected!

Also, half the bag contains 250kcal (or one portion contains about 150kcal), so you’ll need to prepare something to accompany this with; luckily this bag contains such a great variety of versatile veggies and flavours, it’s quiet complementary…

…especially with our Crispy Baked Orange & Sesame Tofu!

 

Enjoy!

 

Refrigerate any leftover tofu in an air-tight and resealable container; consume within 3-5 days. Alternatively, freeze your leftovers on the day of cooking; defrost, reheat and consume within 2 months.

Disclaimer: We have not been paid to promote this Tesco product and all thoughts and opinions are our own.
**Recipe updated: 19/02/16

Baked Coconut-Crusted Tofu W/ A Tropical Salad [Vegan & Gluten Free]

Healthy Recipes

Serves: 2
Prep: 40 mins
Cooking Time: 25-30 mins
Type: Main Meal

Notes: This recipe contains: B-Vitamins, Vitamins C & E, carbohydrates, protein, fibre, calcium, copper, iron, magnesium, manganese, potassium, zinc and (per serving) is low in added salt, sugars and has a moderate quantity of fats.

Are you in the mood for something ‘coconutty’ and fruity?! Well get your forks and knives ready folks, as we’ve only gone and whipped up some crispy coconut-crusted tofu, served along side a mild tropical salad and some coconut and lime-infused rice. It’s another great addition to our range of battered and/or baked tofu

This recipe is great! It’s full of delicious and vibrant flavours and colours, including the smell of lime…which in our opinion can make anyone feel happy! 🙂 It’s worth noting that our tofu had a mild coconut taste. If you prefer things more ‘coconutty’, try adding more desiccated coconut than flour into the dry mixture, or some coconut milk powder into the wet batter (about one tablespoon should help), or one final suggestion would be to try using some coconut flour instead of standard/plain flour. 

We hope that everyone enjoys our crispy coconut tofu & juicy tropical salad as much as we did!

Happy cooking everyone!

 

 

Ingredients

 

Directions

Drain and press the tofu between two heavy plates or chopping boards. Leave it for 20-30 mins to help remove some of the excess water.

 

In the meantime, prepare the batters. Place 1(heaped) tbsp desiccated coconut, 2g sesame seeds, 60g flour (*of your choice/see above for recommendations), 5g ground ginger and 1g garlic salt into a wide bowl. Season with a couple grinds of black pepper. Whisk with a fork until combined. NB: This is your ‘dry batter’.

We used a pasta bowl.

 

 

Place about 45g potato starch and 60ml coconut milk into a separate bowl. Whisk together until the starch is completely dissolved. NB: This is your ‘wet’ batter.

Make sure it’s wide enough to lay a wedge of tofu.

 

 

Prepare the rice ingredients. Place 200g rice into a sieve and rinse under cold water. Transfer it into a large, non-stick pot. Leave for the moment.

 

 

Wash the lime; grate 1 tbsp of lime zest and juice the lime. Have 200ml of coconut milk mixed with 200ml of vegetable stock in a large measuring jug, 3-4g ground ginger mixed with a pinch of sugar(*optional) and 1 kaffir leaf ready.

 

Preheat the oven to 220C/425F. Drain the water off the tofu and pat it dry with some kitchen roll or a clean tea towel.

 

 

Place the dried tofu onto a chopping board and chop it into six wedges.

Directions: starting from the top left going clockwise!

  • Line a baking tray with a silicone mat or some parchment paper.
  • Dip each wedge of tofu into the wet batter (one at a time) until thoroughly coated.
  • Place it into the dry mixture; gently press all sides into the mixture until thoroughly coated. Place each prepared piece of tofu onto the baking tray. Spray lightly with some low-fat cooking spray (if desired).
  • Place the tray onto the top oven shelf. Bake for about 25 mins or until lightly browned and crispy around the edges; turning once. Remove.

 

Baked tofu. 🙂

 

 

Prepare the rice. Place half of the zest, coconut milk mixture, 3-4g ground ginger and a pinch of sugar (if using) and kaffir leaf into the pot (do not add the the lime juice at this stage). Mix together. Cover with a lid and bring to a boil. Reduce to a simmer and cook for about 20-25 mins or until the rice has absorbed the liquid. Remove from the heat but do not remove the lid until serving.

 

 

In the meanwhile, prepare the salad ingredients. Wash, trim the ends and carefully remove the vein and seeds from the chilli (keep intact if your prefer things heated!).

 

 

 Peel and finely chop the red onion. Wash, remove the coriander leaves from its stem and roughly chop them. Open the tin of pineapple; remove the pineapple and reserve the juice. Chop the pineapple into cubes. Peel and then remove the stone from the avocado; chop into small chunks. Peel the mango and then remove the flesh from the stone; chop it into rough chunks.

 

 

Steam the green beans. Drain. Allow to cool.

 

 

Place the chilli, red onion, coriander, pineapple, mango, beans, 1/2 of the lime juice, the remaining lime zest, 2 tbsp rice vinegar and 3 tbsp pineapple juice into a large mixing bowl. NB: Do not add the avocado just yet.

 

 

Gently mix together. Add the avocado right before serving. Gently mix to combine.

The avocado will go a bit slimy in the salad, so it’s best to add it just before serving!

 

Fluff the grains of rice with a fork, remove the kaffir leaf and pour over the remaining lime juice just before serving. NB: If desired, add some additional chopped coriander to the rice before serving.

 

 

Serve the tofu and rice warm next to the salad, or spoon the salad over the tofu!

If desired, pour some additional pineapple juice over the tofu!

 

Enjoy!

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Recipe updated: 19/02/16

Tofu, Pea & Oyster Mushroom Stir-Fry

Healthy Recipes

Serves: 4
Prep & Cooking time: 65-75 minutes

Notes: This recipe contains: B-vitamins, Vitamins C & E, protein, fibre, calcium, iron, magnesium, manganese, potassium, phosphorus, and (per serving) is low in salt and saturated fats!

This stir-fry recipe can be summed up into three words: spicy, fresh and delicious! It’s a simple recipe with a spicy sauce; it uses the Eat2Health’s ‘baked tofu’ as seen in previous recipes! If you prefer things a little less heated, use half the amount of raw chilli and chilli flakes. 🙂

 

If your short on time, prepare the tofu the day/night before!

 

 

 

Ingredients:

 

 

Nutritional Info:

NB: To reduce the fat content further, omit the rapeseed oil and use more low-fat cooking oil instead and slightly reduce the quantity of tofu used.

 

 

Directions:

Open and drain the tofu. Place it between two heavy chopping boards for approximately 20-30 minutes to remove any excess water.

 

In the meantime, heat the oven to 200°C/400°F. Line a baking tray with a silicone mat or parchment paper. Spray it with a little low-fat cooking oil (if desired).

We used approx. four ‘sprays’ and then spread it across the mat with a silicone spatula.

 

 

Meanwhile, wash, remove the stem, de-seed and dice the chilli. Wash, peel and chop the ginger. Peel and dice the garlic.

 

 

Wash the peas. Wash and dry the mushrooms. De-shell the nuts (if applicable). Wash, trim the ends and slice the onion.

 

 

 Drain and chop the tofu into small pieces (cubes). Place them onto the baking tray. Lightly spray with some low-fat cooking oil.

We used approx. three more ‘sprays’.

 

 

Place the baking tray into the oven. Bake for approx. 20 minutes or until lightly golden. Remove.

 

 

Meanwhile, place a small saucepan over a medium-low heat. Add the onion, water, sugar, starch and chilli flakes. Whisk together until the flour and sugar have dissolved. Pour in the vinegar. Season it to taste with some salt. Mix together.

NB: We have advised you to use slightly less water than we have here.

 

 

Keep whisking until the sauce begins to thicken. Remove from the heat.

It will develop a glossy appearance from the starch.

 

 

 In the meantime, cook the noodles according to the packet instructions. Drain.

Ours took 3 minutes to cook!

 

 

Meanwhile, heat the oil in a non-stick wok over a medium heat.

 

 

Add the chilli, ginger and garlic. Gently fry for 1-2 minutes, or until softened.

 

 

Add the peas. Gently fry for 1 minute.

 

 

Add the mushrooms. Gently fry for a further 1-2 minutes.

 

 

Add the baked tofu. Gently mix together.

 

 

Pour in the sauce. Mix together. Stir the mixture until the sauce comes to a gentle boil.

 

 

Remove from the heat. Add and stir through the nuts.

You might see the odd noodle in our wok; we changed our minds at the last moment! We were going to mix the noodles into the mixture, but felt there was already enough going on in the wok!

 

 

Serve warm. Transfer the noodles into a large serving bowl. Top with the stir-fry mixture.

We garnished ours with a sprinkling of sesame seeds. 🙂  How does everyone rate their ‘chop stick’ skills?!

 

Enjoy!

 

 

Refrigerate any leftovers in a resealable container; reheat and consume within 3 days.

Sweet And Sour Battered Tofu With Rice

Healthy Recipes

Serves: 4
Prep & Cooking Time: 60-70 mins
Type: Main meal
Tools: Heavy plates, chopping board, sharp knife, small bowls, baking tray, silicone mat or parchment paper, non-stick pot w/lid, frying spatula, steamer pot, food processor or blender, whisk

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamin C, carbohydrates, protein, fibre, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc and per serving is low in added salt, sugar and saturated fats!

A plant-based lifestyle does not all have to be about celery, steamed tofu and rice… er, but when has that ever really been the case?! This recipe is a prime example of how delicious and exciting vegan meals can be. It’s also a great alternative for those that love Chinese foods but are trying to adhere to a healthier lifestyle…and it’s coeliac friendly. 🙂

Apart from stir-fry’s, we don’t normally eat Chinese foods; a lot of authentic dishes can be high in salt, fats and/or sugar! However, I was thinking about this the other week when I initially made my battered tofu; the tofu looked a little like ‘battered chicken pieces’… and that got my creative juices going!

…I suppose my love of pineapple may have biased my choices slightly! 🙂

Happy cooking everyone! 😀

NB: We used some frozen bell peppers to help bulk out the quantity and some fresh pepper to help keep the meal visually appealing!

 

Ingredients

Battered tofu:
396g Firm tofu (*Serves 4)
See our previous recipe for instructions and a full ingredients list.

NB: Our pineapple tin contained approximately 130g of juice.

If gluten is of concern, double check your vinegar before you purchase it, e.g. in case it contains ‘extra’ ingredients, such as barley malt.

 

 

Nutritional Info (Sauce Only)

NB: 4 grams is approx. one teaspoon!

Store bought varieties can easily contain two to three times the amount of added sugars/serving, whilst ‘take-away’ versions (dependant on the serving size) can contain up to six to eight times as much.

 

 

Directions

Prepare the tofu. Open and drain the tofu. Place it between two heavy and/or weighted plates (or chopping boards) for about 20-30 mins to remove any excess water. In the meantime, prepare the batters. See our other recipe for instructions.

 

Meanwhile, heat the oven to 200°C/400°F. Line a baking tray with a silicone mat or parchment paper. Spray it with a little low-fat cooking oil (if desired).

 

 

In the meantime, prepare the vegetables for the sauce. Place the frozen bell peppers into a microwavable bowl; defrost in the microwave. Drain. Wash, peel and dice the garlic. Wash, remove the stem and chop the chilli. Wash, trim the ends and slice most of the onion; set the rest aside (to use as a garnish later). Remove the stem de-seed and chop the red bell pepper into cubes. Open the pineapple; separate the fruit from its juice into two separate containers.

 

 

Drain, chop and slice the tofu into small pieces (about ½cm thick rectangles). Place them onto the baking tray.

 

 

Batter the tofu; refer to our other recipe. Once all of the tofu has been coated in batter, place the baking tray into the oven. Bake for about 20-30mins or until lightly golden. Turn once during cooking. Remove.

NB: This tofu has not been baked.

Baked. 🙂

 

 

Meanwhile, prepare the sauce. Heat a non-stick saucepan over a medium-low heat. Spray it with some low-fat cooking oil.

 

 

Add the garlic, chilli and onion. Gently fry for 1-2 minutes or until softened.

 

 

Transfer into a small dish. Allow to cool slightly.

 

 

In the meantime, cook the rice according to the packet instructions. Remove from the heat. Steam any side vegetables in a steamer pot. Drain.

NB: Frozen green beans and broccoli normally cooks faster than cauliflower!

 

 

Add the bell peppers to the saucepan. Gently fry for 2-3 mins.

 

 

Transfer into a small dish. Allow to cool slightly.

 

 

Place the garlic, chilli and onion into a food processor. Add the pineapple juice, water, sugar and vinegar. Season it with some salt and black pepper to taste.

 

 

Pulse until combined and the chilli and onion have ‘broken down’ slightly.

 

 

Transfer the mixture into the non-stick saucepan. Add extra dried chilli flakes (if desired). Add the potato starch and bell peppers. Whisk together.

 

 

Chop all or half of the pineapple slices into cubes.

NB: Save some for serving or chop all of it and add it into the sauce.

 

 

Add the chopped pineapple. Stir to combine.

 

 

Place the saucepan over a medium-low heat. Whisk until the sauce has thickened; approx 1-2 mins. Add a little water if a thinner consistency is desired.Remove from the heat. Cover with a lid to keep warm.

 

 

Meanwhile, shred or chop the remaining onion (if applicable) .

 

 

Serve warm. Spoon the rice onto a large serving plate (or into a small bowl); garnish with the onion. Transfer the tofu next to the rice and ladle over the sauce. Serve with the accompanying vegetables and a piece of the remaining pineapple (if applicable). Season it with some black pepper to taste (if desired).

NB: This shows one portion of tofu, rice and sauce. Add a dash of low-sodium soya sauce to the rice (if desired).

Leftovers!

 

Enjoy!

Refrigerate any leftovers in a resealable container; reheat and consume within 3-5 days.

NB: This container shows all of the sauce. I made my sauce in advance and reheated what we needed later on.

NB:

  • When reheating the sauce, do so in a non-stick saucepan over a medium-low heat. The sauce can be a bit gelatinous after being refrigerated; add a little water to loosen the sauce (if desired).
  • The tofu can be gently reheated in the microwave; approx. 1-2 minutes on a high heat setting.
  • Store the tofu and sauce in two separate resealable containers.

 

 

If preferred…

  • Use standard baked tofu or temph, or some cooked white beans instead of my battered tofu.
  • Serve with rice, millet or quinoa.
  • Use dried chillies instead of fresh; feel free to use more or less than instructed!

Battered Tofu & Vegetable Stir-Fry

Healthy Recipes

Serves: 4
Prep & Cooking Time: 60-70 mins
Type: Main meal
Tools: Heavy plates, chopping board, sharp knife, small bowls, baking tray, silicone mat or parchment paper, large measuring jug, whisk, non-stick pot w/lid

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamin C & E, carbohydrates, protein, fibre, calcium, copper, iron, potassium, manganese, magnesium, and is low in added sugar and saturated fats.

Stir-fries can be a great way of eating a quick and low-fat meal (packed full of lovely vegetables of course); just be mindful of how much salt, sugar and oil you use.

This is a great stir-fry recipe…. and if you love tofu- read on!

There are various ways to prepare tofu, but baking it is one of the healthier methods; it’s great for those that do not like ‘soft and squishy tofu’. If you drain and then stir-fry your tofu, this is often the end result….but if you have the time, this battered tofu recipe adds a little something extra and tastes great; it’s fantastic at absorbing all the delicious flavours in your meal, just place it into the sauce towards the end of cooking!

A few other good things to note include

  • The batter we have prepared is fairly basic and bland. Please feel free to change it as you see fit. Also, you can make the tofu in advance; just refrigerate it in a resealable container for 3-5 days and reheat it before use.
  • The vegetable list is just a guide and the sauce can be adapted to suit your personal taste; if you plan on using frozen vegetables, defrost them first.
  • Our vegetable list provides you with about 2.5 servings of vegetables/serving towards your 5-A-Day!

Happy cooking everyone! 🙂

 

Batter ingredients…

 

Ingredients

 

Directions

Open and drain the tofu. Place it between two heavy or weighted plattes (or chopping boards) for about 20-30 mins to remove any excess water.

 

In the meantime, prepare the batters. Place the flour, cornmeal, onion and garlic powder and sweet paprika into a bowl. Season it with some salt and black pepper to taste. Stir together to form the dry batter.

 

 

In a separate bowl, add the potato starch and milk. Stir until dissolved.

Wet batter.

 

 

Meanwhile, prepare the stir-fry sauce.

Sauce ingredients…

 

 

Peel and mince the garlic. Wash, peel and grate the ginger. Wash, remove the stem and finely chop the chilli (remove & discard the seeds first if you can’t stand the heat!). Peel and dice the shallot.

 

 

Place the corn flour and water into a large measuring jug. Stir to dissolve.

 

 

Add the soya sauce, lime juice, rice vinegar and sugar. Stir to combine and dissolve the sugar.

 

 

Add the garlic, ginger, chilli and shallot. Stir to combine.

 

 

Meanwhile, place the broccoli into a microwavable dish; defrost in the microwave. Drain.

 

 

Wash, trim the ends and finely slice the spring onion; set a little aside for a garnish (if desired). Wash, remove the stem, de-seed and chop the bell pepper into slices. Wash, peel, trim the ends and chop the carrot into ‘matchstick’ pieces. Wash, dry and slice the mushrooms. Wash the corn and mange tout.

We used some green and red bell peppers…

 

 

Heat oven to 200°C/400°F. Line a baking tray with a silicone mat or parchment paper.

 

 

Drain, chop and slice the tofu into small ½cm thick rectangles. Place them onto the baking tray.

 

 

Take a piece of the tofu and dip and coat it in the ‘wet batter’ mix…

 

 

…and then dip and coat it in the ‘dry batter’ mix.

 

 

Place it onto the baking tray.

 

 

Repeat these steps until all the tofu has been coated in batter.

 

 

Place the baking tray into the oven. Bake for approx. 20-25 mins or until lightly golden. Turn once during cooking. Remove.

 

 

In the meantime, cook rice according to the packet instructions. Drain.

 

 

Meanwhile, heat the oil in a large, non-stick wok over a medium-high heat.

 

 

Add most of the spring onion (or all of it if you are not saving any for a garnish), bell peppers, carrot, mushrooms and corn. Gently stir-fry for 4 minutes.

 

 

Add the broccoli and mange tout. Stir-fry for a further 1-2 minutes.

Yes, we are missing our broccoli; epic fail!!! We forgot it in the microwave…so had to cook and add it to the stir-fry at the end. 😦

 

 

Pour in the sauce. Stir together. Keep stirring until the sauce thickens; approx. 1-2 minutes. Remove from the heat.

NB: You can add & stir in the battered tofu if at this point (if desired) or wait and serve it on top of the stir-fried vegetables and rice.

Finished. 🙂

 

 

Serve warm. Spoon the rice onto a lipped plate or into a large serving bowl.Top with the vegetables; sprinkle over the remaining spring onion (if applicable) and some seeds.

 

 

Finish with the tofu (if applicable).

Obviously we ate more than three pieces (more like 5- 6!)

 

 

Serve it anyway you desire!

This was our next-day leftovers- lot’s and lot’s of vegetables! 🙂

 

 

 Enjoy!

 

 

If preferred…

  • As always, use lot’s of fresh, frozen and/or seasonal vegetables!
  • Make it as spicy as you desire; use fresh or dried chillies.
  • If you really can’t get on with tofu, try using cooked beans or brown/green lentils instead.
  • Brown basmati rice is great, but if you prefer, try using wholemeal or a GF pasta instead.

NB: We definitely prefer this meal with rice!