It’s almost Christmas, so let’s get all the lovely christmassy recipes into one place! Here’s some inspiration for a meat free christmas dinner and so much more.
Looking for a quick and simple, yet utterly delicious, centerpiece for your veggie/vegan guests this Christmas? This glazed tofu is the answer. It is gorgeously caramelised on the outside and beautifully tender inside. Firm tofu is a wholesome, healthy and satisfying protein, but definitely a blank canvas that needs a good marinade to shine. This sweet glaze is spiked with mustard and garlic and is honestly, so moreish. Enjoy!
Liz x
Ingredients (serves 2-4 depending on sides and appetite)
400g extra firm tofu (2 of our blocks)
4 tsp smoked paprika
4 tbsp soy sauce
2 tbsp brown sugar
1 heaped tsp garlic granules
1 heaped tsp dijon mustard
a splash of just-boiled water
salt to taste
Method
Place your blocks of tofu into a small, lined roasting dish. Sprinkle the first sides with 2 tsp of smoked paprika and 2 tbsp of soy sauce. Turn the blocks over.
Score the tops of the blocks of tofu in shallow, diagonal cuts. Then sprinkle these top sides with the remaining smoked paprika and soy sauce. Pop the dish in a hot oven to roast for 30 minutes.
Meanwhile prepare the glaze by whisking together the sugar, mustard, garlic granules, salt and hot water into a smooth sauce.
Remove the tofu from the oven and brush liberally with the glaze. Return to the oven for another 15 minutes or so until dark brown, sticky and delicious! You can check on the tofu every 5 minutes and baste with any glaze that has pooled around the bottom of the dish. Enjoy alongside all your usual Christmas roast trimmings.
This autumnal treat is creamy, delicious and totally plant based. We use wobbly silken tofu in place of cream cheese and eggs for a healthy, protein-rich, planet-friendly dessert with that perfect ‘baked cheesecake’ texture. If you haven’t tried silken tofu yet, it’s such a useful ingredient to have in your kitchen. Use it cubed up in traditional miso soups, scramble it like an egg for breakfast or blend it into creamy desserts like this one. To ensure this cheesecake sets while it bakes, we also add corn starch, (we now stock a great organic cornstarch which you can add to your next veg box order). Happy baking!
Liz x
Ingredients
For the base:
150g porridge oats
50g butter (we use Naturli)
50ml maple syrup
a pinch of salt
1 tsp pumpkin spice blend
For the vanilla swirl:
350g silken tofu
200ml oat milk
3 tbsp corn starch
50g sugar
2 tbsp maple syrup
2 tbsp lemon juice
1 tsp vanilla essence
For the pumpkin swirl:
350g silken tofu
200g roasted pumpkin purée
3 tbsp corn starch
50g sugar
2 tbsp maple syrup
2 tbsp lemon juice
2 tsp pumpkin spice blend
Method
Turn your oven to 175C. Line a loose bottomed cake tin with baking parchment (I use a 23cm one).
In a food processor, pulse together the base ingredients until they resemble a sticky crumb texture. Press evenly into the base of the lined cake tin with the back of a spoon.
Wipe the blender clean then blend the vanilla swirl ingredients together until smooth, pour into a jug. Then blend the pumpkin swirl ingredients until smooth and pour into a separate jug. The pumpkin swirl will seem thicker at this stage, but it all even out in the oven don’t worry.
Pour the vanillia and pumpkin swirl in turns into your cake dish. Swirl together with a spoon to create a marbled effect. Then bake for 50 minutes or until just set and starting to crack on top.
Loosen the sides of the cheesecake from the tine with a knife and allow to completely cool. Carefully remove the cake onto a plate and store in the fridge. Enjoy in thick slices with whipped coconut cream dusted with more pumpkin spice.
The best way to get a whole lot of greens into my family is with a simple stir fry. No one can resist them simply seasoned with a splash of salty soy sauce and piled into a bowl with rice or noodles. And for protein? We are really into tofu right now, its a beautiful blank canvas and we are trying to up our soy consumption as latest studies show how healthy is it (cancer and fibroid prevention, also anti-inflamatory and great for heart health – high in calcium, magnesium, selenium, phosphorus, iron, copper, manganese and zinc). Beans as crops are also a brilliant, Earth-efficient source of protein. We love extra firm tofu with our stir-fries, simmered with a sweet and sticky honey-ginger-sesame sauce.
Liz x
Ingredients (serves 4)
For the stir fried greens:
1 tbsp neutral oil
1 small courgette, julienned
1/2 a cabbage, shredded
a few large kale leaves, shredded
a small head of romanesco or broccoli, chopped
a few large handfuls of green beans
1-2 tbsp soy sauce (to taste)
For the sticky tofu:
2 packs of extra firm, natural tofu – drained and cut into cubes
1 tbsp neutral oil
a splash of soy sauce
50ml honey or maple syrup
the zest and juice of half a lime
1/2 tsp chilli flakes, or to taste
2 garlic cloves, finely grated
a thumb of fresh ginger, finely grated
2 tbsp soy sauce
3 tbsp sesame seeds
rice or noodles and chopped scallion to serve
Method
Start by mixing the sticky dressing. Gather the ingredients and mix together in a bowl or jug. Taste and adjust the salt level with a bit more soy sauce if needed. Want it tangier? add the other half of the lime.
Cook your rice or noodles and heat up two pans, a large one for the greens and a smaller one for the tofu. Stir fry the greens with the oil until starting to wilt, then add the soy sauce and stir for a couple more minutes.
In the other pan, fry the tofu with the oil until starting to warm through. Add the small splash of soy sauce and stir fry to season and brown the cubes. Then pour over the sweet, sticky sesame sauce and let it simmer and reduce for a couple of minutes.
Serve with the rice or noodles and greens, top with chopped scallions and enjoy!
Egg fried rice but using wobbly silken tofu in place of the egg. This is such a delicious mid week, one pan, quick meal. If you ever find yourself with leftover rice, this is the solution! Its a great way to clear out the odds and ends from the veg drawer too. We love it served with kimchi or a squeeze of hot sauce, some scallions and sesame seeds. How do you eat yours?
Liz x
Ingredients (serves 4)
2 tbsp neutral vegetable oil
1 courgette, diced
2 carrots, diced
1/4 red cabbage, thinly sliced (or any combination of veg you prefer)
a pinch of salt
1 tsp garlic granules
1 tsp ground ginger
1/2 tsp chilli flakes
4 tbsp soy sauce
1 block silken tofu
4 portions of cooked rice
a big mug of frozen peas (or any tender greens you like)
4 tbsp toasted sesame oil
kimchi to serve (or any toppings you prefer eg chopped scallions, hot sauce, toasted sesame seeds)
Method
Stir fry the courgette, carrots and cabbage (or any chopped veg you prefer) with the vegetable oil and a pinch of salt until just starting to soften (around 5 minutes).
Add the block of silken tofu and break it up with the wooden spoon. Drizzle in the soy sauce and sprinkle in the garlic, ginger and chilli and stir fry for another minute or so.
Add the rice and frozen peas (or other tender greens) and stir fry to warm through. Taste and add more soy sauce if needed. Then finish with nutty, delicious, toasted sesame oil and serve however you like. We love ours topped with tangy, spicy kimchi.
Tacos are perfect for summer eating, outdoor festivals and they’re great to make at home too #homemade! These tofu tacos are inspired by a recent trip to a music festival, while there, I tried some bean tacos but these tofu ones are really delicious and the salsa brings so much freshness and flavour. They work so well for a super tasty lunch or add some spiced rice to have for dinner.
A bag of mixed Irish leaves that I picked up from the Green Earth Organics Saturday Farm Shop serves as the perfect paring along side the spicy tofu and zingy salsa. And I have to say, the salsa sings with the flavour packed organic tomatoes, local cucumbers and red onions!!
Open the packet of tofu, discard the liquid and it pat dry with kitchen paper.
Carefully slice into 1cm cubes and place in a bowl or container.
Pour the soy sauce or tamari on top and set aside to marinate for at least 20 minutes.
Next make the blackened spice mix, simply measure all the ingredients into a wide dish and mix well with a fork.
To make the salsa, with a sharp knife, cut the tomato into quarters and carefully cut out the seeds, reserve the seeds for a sauce or soup. Finely dice the flesh and place in a bowl. Repeat with the cucumber and red onion.
To the same bowl add the zest and juice of half a lime, olive oil, sprinkle in a pinch of salt and pepper and gently fold the ingredients together to complete the salsa.
To cook the tofu. Add the tofu to the container with the blackened spice mix and toss to coat.
Heat a non-stick frying pan on a medium to high heat. Add 2 tablespoons of oil.
When the oil is hot add half of the tofu. They should sizzle and not burn on the pan, carefully turn the tofu with tongs or a fork to cook on all sides. Lift onto a plate lined with kitchen paper. Repeat with the rest of the tofu.
To serve: Line up the tortilla wraps (you can warm them first if you wish) add some organic leaves, top with salsa, blackened tofu, sour cream and fresh coriander.
Tofeta is an essential in our dairy free home. If you don’t eat dairy and find shop bought vegan cheeses a bit disappointing (not to mention full of processed junk) then this tangy feta cheese is the answer to your prayers. It’s made from extra firm tofu (a really healthy, whole food ingredient) and coconut oil to give it that creamy texture and to firm it up into sliceable, crumbly, melty feta. Flavoured simply with salt, lemon, garlic and vinegar, you’ll be amazed at how close to feta this cheese tastes! Crumble over pasta or salads, cube up into a classic Greek salad with sliced tomato, cucumber, red onion, basil and olives, spread into sandwiches or on toast/crackers… however you would normally use feta, this substitute will work!
TOP TIP – find some unscented/flavourless coconut oil or your feta will taste a bit coconutty.
Liz x
Ingredients
400g extra firm tofu
9 tbsp coconut oil (flavourless is best here)
2 tbsp lemon juice
2 tbsp vinegar (apple cider or white wine vinegars work best here)
1 tsp garlic granules
1 tsp salt
Method
Start by pressing as much water as you can out of the tofu. This will ensure a nice crumbly, sliceable feta. If you can’t be bothered to do this step, not to worry, you’ll end up with a spreadable feta which is so delicious and useful too! To press the tofu, chop it into chunks and put it in a sieve over a bowl. Then place another bowl, which fits inside the sieve, on top and then place something heavy in the bowl like a big jar of pickles. Leave this set up to drain for an hour or so in the fridge. Then squeeze each chunk by hand before placing it in the food processor.
Add all the other ingredients to the food processor and blend until silky smooth. You will need to stop the machine and scrape don the sides half way through.
Line a plastic tub with baking parchment and smooth the tofeta mixture into it. Put the lid on and set in the fridge until solid.
Then carefully tip the feta onto a clean board and slice or crumble as you like. This tofeta will stay fresh in the fridge for 4 days. Enjoy!
Tofu is an amazing, versatile and healthy ingredient. We love using silken tofu to make scramble for breakfast or to place in wobbly cubes in a miso soup, it’s also great scored and dressed with soy sauce and sesame oil. We stock a delicious range of ready to eat tofus which are brilliant in sandwiches and salads or warmed up to go with your supper (our favourite is the wild garlic one and we also really rate the smoked one). But extra firm tofu is a brilliant blank canvas with a meaty texture. We love it thinly scored at an angle and cooked like a firm piece of fish with lemon, butter, salt and pepper. Our kids favourite way is like this, coated in well seasoned cornflour and fried until crisp. It’s just the thing to top noodle or rice bowls. Give it a try and let me know what you think.
Liz x
Ingredients (serves 2)
1 x 200g block extra firm, natural tofu
6 tbsp cornflour
1 tsp salt
1/2 tsp chilli flakes
3 tsp toasted sesame seeds
2 tsp seaweed flakes
vegetable oil for frying
Method
Drain the tofu and cut it into cubes.
In a wide bowl, mix the cornflour, salt, chilli flakes, sesame seeds and seaweed flakes (if you don’t have seaweed flakes you can leave them out or snip up a sheet of sushi nori).
Tumble the cubed tofu into the seasoned cornflour and mix it well ensuring each piece is coated.
Coat the base of a wide frying pan with a generous layer of vegetable oil, then heat to medium high.
Add the tofu but space it out so that the pieces are not touching each other (you may need to cook in batches). Turn the pieces regularly so that they cook on all sides. They should be golden brown and beautifully crispy.
Serve as you like. We topped a rice bowl and vegetable stir fry and added a drizzle of soy sauce and some kimchi.
We have some new organic, Asian sauces on our list now to make your meals even easier (and more delicious!) We are currently obsessed with teriyaki. It is sweet and salty and so full of flavour. Use it to marinade veggies or tofu and bake or stir fry. Here’s how I made this delicious week-night supper.
Turn your oven to 200C and find a small baking dish.
Get your brown rice on to cook (brown rice takes longer than white so if you are using white rice, start it after the aubergine is in the oven). Rinse the cup of rice through a fine sieve then add it to a small pot. Add 2 small cups of water, put the lid on the pot and turn it onto the highest setting. As soon as it comes to a boil, turn it to the lowest setting and leave the lid on. Let the rice simmer, it should absorb all the water in around 30 minutes or so and be perfectly cooked through. Keep an eye on it.
Cut the aubergine in half, lengthways, then score the flat surface deeply with a small, sharp knife. Cut diagonal lines into the white, spongey flesh and then criss-cross the other direction. Careful not to cut too deeply.
Spoon over the teriyaki sauce and, using the back of the spoon, rub it into the cuts to effectively marinade the aubergine. Place the aubergine, cut sides up, into the baking dish then bake until soft – this usually takes around 20-30 minutes depending on the size of your aubergine.
Meanwhile stir-fry the broccoli and tofu together with the sesame oil and soy sauce/tamari.
Then plate up, divide the rice, stir fry and baked aubergine between two bowls. Top with sesame seeds, chilli flakes and kimchi as you like. I also added shredded nori seaweed and an extra drizzle of soy sauce to my bowl. Enjoy!
This plant based take on a saag paneer is so quick and easy, not to mention delicious and nutritious! Serve with rice and chutney for a midweek curry in a hurry or as a side with other curries. You can switch the spinach for our rainbow chard, just remove the stems, finely chop them and cook them along with the onion paste.
Liz x
Ingredients (serves 4 – or 8 as a side)
2 blocks extra firm tofu (400g)
1/2 tsp ground turmeric
1 tsp salt (+ more if needed)
1 tsp black pepper
2 tbsp coconut oil (heaped)
1 onion
4 cloves of garlic
1 thumb ginger
2 tsp garam masala (or your favourite curry powder)
200g spinach
the juice of 1/2 a lemon
fresh chilli to taste
Method
Cut your tofu into cubes and season it with the salt, pepper & ground turmeric. Then fry it in 1 tbsp coconut oil until golden. Remove from the pan and keep to one side.
Blend the garlic, onion and ginger into a paste, then fry until browned in the other tbsp of coconut oil. Add an extra pinch of salt during frying. Then add the garam masala (or whichever curry spice blend you prefer) and stir to toast and wake up the spices.
Pour just-boiled water over the spinach in a colander to wilt it. Cool it with cold water then squeeze into a ball. Chop the wilted spinach and add it to the pan with a splash of water. Scrape the bottom of the pan to release all the flavourful spices and fried onion/garlic/ginger into the sauce.
Return the tofu to the pan and warm through with the lemon juice. Perhaps add another splash of water if the pan is drying out too much. Taste and adjust the seasoning if needed with more salt or pepper.
Serve with fresh chilli slices as a side to other curries or as a meal in it’s own right with just rice and chutney.
