First up here's the aforementioned tofu recipes I promised! I love tofu, and think it's bad name as 'crazy vegetarian food' is due to people not really knowing how to cook it. It can be bland, tasteless, and with a freakish texture. But it can be delicious, sumptuous and succulent if you do it right! I think the secret is a good marinade and cooking it so the outside sears and goes all golden and crisp.
So here's two of my favourite tofu recipes, both of which are nice Springtime meals!
Tofu Kebabs
These are an excellent in the Springtime, cooked under the grill, or in the Summer, grilled on the barbecue! Yum. I think the original recipe is from Leah Leneman's 'Easy Vegan Cooking', but I've adapted it a bit.
These are an excellent in the Springtime, cooked under the grill, or in the Summer, grilled on the barbecue! Yum. I think the original recipe is from Leah Leneman's 'Easy Vegan Cooking', but I've adapted it a bit.
Ingredients
1 packet plain tofu (firm, not silken)*
mushrooms
green, red and yellow pepper
cherry tomatoes
red onion
courgettes
2 tbsps olive oil
2 tbsp red wine/cider vinegar
2 tbsp dijon mustard
1 tbsp wholegrain mustard
1 tsp dried sage
2 sprigs fresh rosemary, finely chopped
good pinch of sea salt
freshly ground black pepper
*bbq tip - using frozen and thawed tofu means it firms up and holds together much better on the bbq
Method
1. Drain the tofu and cut into cubes.
2. Mix the oil, vinegard, mustards, herbs and seasoning in a large bowl. Add the tofu and stir to coat. Leave to marinate for 1-2 hours
Another tofu recipe to follow in the next post :D x
1 packet plain tofu (firm, not silken)*
mushrooms
green, red and yellow pepper
cherry tomatoes
red onion
courgettes
2 tbsps olive oil
2 tbsp red wine/cider vinegar
2 tbsp dijon mustard
1 tbsp wholegrain mustard
1 tsp dried sage
2 sprigs fresh rosemary, finely chopped
good pinch of sea salt
freshly ground black pepper
*bbq tip - using frozen and thawed tofu means it firms up and holds together much better on the bbq
Method
1. Drain the tofu and cut into cubes.
2. Mix the oil, vinegard, mustards, herbs and seasoning in a large bowl. Add the tofu and stir to coat. Leave to marinate for 1-2 hours
3. Cut the peppers, courgettes and onions into bitesize slices, and thread the veggies and tofu onto skewers. Use the leftover marinade to brush the vegetables.
4. Grill under a hot grill or over a barbecue, turning occasionally and rebrushing with the marinade, until the tofu is golden brown and starting to crisp on the outside.
4. Grill under a hot grill or over a barbecue, turning occasionally and rebrushing with the marinade, until the tofu is golden brown and starting to crisp on the outside.
Delicious served with rice, new potatoes or pitta bread and mixed salads. Here I served them with homemade pitta breads (see Stitch and Boots for the recipe!)
Another tofu recipe to follow in the next post :D x
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