Sticky ‘Honey’ & Sesame Tofu
If you want takeaways for dinner but don’t want to spend any money, you have to try this recipe! Serve with veggies and rice or noodles.
Ingredients
2 blocks firm tofu
2 tbsp cornstarch
1 tbsp garlic powder
1 tsp salt
Sauce
1/4 cup rice vinegar
1/4 cup agave
1/4 cup sweet chilli sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1/3 cup water
pinch salt
2 tsp cornflour
spring onions & sesame seeds to top
Method
Press the tofu dry with a paper towel and then break it into bite-sized chunks. In a bowl, coat the tofu chunks with cornflour, garlic powder, and salt. Bake in the oven or air fryer for 15 minutes at 180 degrees Celsius.
While the tofu is baking, whisk together all the sauce ingredients until the cornflour is dissolved.
In a large fry pan, heat about 1 tbsp of olive oil and add the baked tofu chunks. Coat the tofu in the oil, then add the prepared sauce. Stir the sauce until thickened, ensuring all the tofu is well-coated. Simmer for a few more minutes, then serve topped with spring onions and sesame seeds. Enjoy!
Tofu Feta
I made this recipe two years ago for a vegan spinach & feta pie but until recently I'd never tried the feta on its own and it is GOOOOD!
Tip: if you cut your tofu smaller the flavour soaks in better. You can also break it into chunks for a more feta-like look.
Ingredients
2/3 cup olive oil
1/2 cup plain oil
1/3 cup white wine vinegar or apple cider vinegar
1 tsp salt
1/2 tsp ground pepper
1 tsp caster sugar
1 garlic clove, minced
1/4 red onion, sliced thinly
300g tofu, broken into feta like chunks
Method
Mix all ingredients except tofu together in a container. Add tofu chunks then place a lid on the container and give it a good shake. Leave to marinate in the fridge overnight then enjoy in meals, salads or on its own!
Satay Tofu Skewers
Impress your friends and family with these tasty tofu skewers!
Ingredients
Tofu Skewers
1 block firm tofu, water pressed out and cut into thick sticks
2 tbsp soy sauce
1/2 tbsp maple syrup
1/2 tsp garlic powder
2 tbsp water
1 tsp sesame oil
1/2 tbsp sriracha
Satay Sauce
1/3 cup peanut butter
Left over tofu marinade
Juice 1/2 lime
1 tsp rice vinegar
2 tbsp sweet chilli
Water to thin
Method
Mix together tofu marinade ingredients in a container and add tofu sticks. Place lid on container and shake to coat the tofu well. You can leave this overnight for better marinating or use straight away. Bake tofu in the oven or air fryer for 20 minutes at 180 degrees Celsius.
Add the left over tofu marinade to a bowl and add the rest of the satay sauce ingredients. Thin with water (only add a little at a time until your desired texture and taste).
When the tofu is cooked, poke with skewers and enjoy with the satay sauce!
Scrambled Tofu
My go-to scrambled tofu recipe! It’s so tasty and a game-changer for your vegan breakfast spreads.
Ingredients
300g pack tofu
1/4 cup soy milk
1 tbsp nutritional yeast
1/8 tsp turmeric
1/2 tsp Dijon mustard
1/2 tsp black salt (kala namak) (substitute for regular salt)
1/4 tsp pepper
1/4 tsp garlic powder (substitute 1 clove crushed garlic)
1/4 tsp onion powder (optional)
1/4 tsp paprika
1 tbsp olive oil
Method
Add all ingredients to a bowl and mix with your hands until scramble like texture. Add to a fry pan and fry for 5-7 minutes. Taste test and season if needed. Serve with your favourite fry-up foods or on its own.
Sticky Tofu Mince
This one is for those tofu haters out there (and for everyone else obviously). I firmly believe anyone can like tofu because it’s so versatile, you just need to find your way of cooking it. This recipe is a great place to start, you can barely tell you are eating tofu in this recipe and the sticky sauce is so good! Serve with rice for a tasty meal.
Ingredients (serves 4)
Two blocks tofu, patted dry and crumbled small
1/2 red onion, diced
4 cloves garlic, crushed
Sticky Sauce
2 tbsp thick vegan teriyaki sauce or coconut aminos
2 tbsp tamari
1 tbsp maple syrup
1 tbsp rice vinegar
1/4 cup water
1/2 tbsp sesame oil
Optional: 1 tbsp vegan fish sauce (I use Culley’s)
4 servings rice, cooked, to serve
Chopped spring onions, to serve
Spicy version! Swap teriyaki/aminos for gochujang paste - this is also very yummy!
Method
Preheat oven to 200 degrees Celsius. Crumble tofu onto a lined baking tray and spread out evenly. Place in the oven for 30 minutes, taking out halfway and turning the tofu over so all sides get crispy.
Meanwhile make your sauce by mixing all the ingredients together in a bowl.
Heat a large fry pan with oil then add onion and garlic. Fry until translucent then add cooked crumbled tofu. Add your sauce and simmer for 10 minutes on a low heat until thickens. Serve on some rice with chopped spring onions
