12 vegan and gluten-free recipes to make you fall in love with Tofu

Instructions

1. Preheat oven to 180C
2. Peel brussel sprouts and cut them in half (no need to precook them as we are aiming for al dente, a soft but firm texture)
3. Using water frying method fry onion and garlic until soft
4. In a blender; process for a smooth sauce silken tofu, fried onion and garlic, nutritional yeast, miso paste, vinegar.
5. Arrange brussel sprouts in a baking dish, pour your cheesy sauce on top and crushed almonds
6. Bake for 30 minutes, check with the fork whether brussel aasprouts are soft enough, a fork should go easily in
7. Serve hot

Instructions

1. Grate your tofu
2. Preheat the oven to 200C
3. Mix grated tofu with all the ingredients until well incorporated
4. With wet hands form meatballs by rolling the mixture (about tablespoon) between your hands in a circular motion.
5. Bake in the oven for 30 min
6. Stick on lemongrass if you are using as a finger food, otherwise serve it with pasta

Instructions

1. Mix all the spices with milk, it should have eggy aroma and yellow (yolk) colour
2. Break tofu into crumbles, (rub between your fingers to break into small bits) and mix together with an eggy mixture
3. Heat oil in a skillet over high heat.
4. Add chopped onion, red pepper and mushrooms and cook for 5-6 minutes, stirring occasionally.
5. Stir in tofu and continue cooking for 5 more minutes, stirring constantly.
6. Serve immediately or store in an airtight container in the fridge
7. Enjoy with toasted bread or on a bed of steamed greens

Instructions

1. Chop your onion, coriander and jalapenos if you are using them
2. Blend avocado with tofu, lemon juice and coriander powder into a smooth paste
3. Mix with chopped jalapenos and coriander
4. Taste and adjust seasoning.
5. Serve chilled

Instructions

Preparation it's so quick and simple.

1. We start with frying onion and garlic (preferably using a water frying method)
2. Then add your mushrooms and fry until all the liquid evaporates
3. In the meantime blend to a smooth creamy texture the silken tofu, nutritional yeast, apple cider vinegar (if you are using miso you can also add it now) with splash of water
4. Pour the creamy sauce over mushrooms and cook for another 2 or 3 minutes
   taste and adjust seasoning if needed.
   🔶Please note I didn't use any salt, as I find nutritional yeast salty enough, feel free to adjust to your preferences.
5. Serve it over spaghetti (try quinoa spaghetti - a great source of protein and also gluten free. Serve with your favourite green herbs - dill, parsley, coriander etc.
   

Instructions

1. Blend all ingredients for the sauce until smooth, if necessary, add more water
2. Before serving just heat up the sauce, ensuring it doesn’t boil
3. With a cookie ring cut your egg from the tofu block
4. Mix vinegar, garlic powder and black salt and marinate tofu in this mixture
5. Sautee kale (optionally you can add some garlic)
6. Fry tofu on both sides until lightly browned
7. On a toasted english muffin assemble your dish, first put some kale, then tofu and a generous amount of hollandaise sauce

Instructions

1. First prepare the creamy sauce : blend tofu, cashew nuts, milk, garlic, nutritional yeast, apple cider vinegar and mustard powder. Taste it and adjust seasoning,
   TIP: please note I am not recommending salt in this recipe as nutritional yeastis salty enough for me. Please feel free to adjust to your preferences
2. Peel and slice potatoes very thinly, I've used mandolin
3. Preheat the oven to 180C
4. Place your potatoes in pan with a boiling water and boil for about 10minutes
5. Place a thin layer of potatoes at the bottom of the baking dish, add spinach and pour on the creamy sauce, ensuring all potatoes are well covered. Continue adding layers until you use up all the ingredients. Potatoes should be your last layer,
   Optionally You can sprinkle some nutritional yeast on the top
6. Cover the dish with a baking foil and bake for 35 min, remove the foil and bake for additional 10-15 min until top layer is golden brown
7. Serve hot

Instructions

1. ​If you decide to use a chickpea flour mixture which helps the whole marinade to nicely coat your skewers start with mixing chickpea flour with water and oil in a small pan,cook on a low heat until all incorporated.
2. Prepare the marinade : mix coconut yoghurt, garlic, ginger and all spices. Feel free to adjust chili heat to your personal preference.
3. Add besan (chickpea flour mixture) and mix well.
4. To your marinade add cubes of paneer (tofu), red and green peppers, and onions. Let it to marinade for at least 1 hour (it's also ok to leave it overnight)
5. Preheat the oven to 220C
6. Thread the chunks of paneer, peppers and onions on the skewer
7. Place the skewers on a baking tray, bake for about 12 minutes
8. Serve with chutney, yoghurt or use to as a filler to sandwiches, wraps or salads

Instructions

1. Cut a tofu block into half
2. Mix soya sauce, rice vinegar, sesame oil and preferred spices and marinade tofu for approx. 30min
3. Prepare 3 plates (bowls): with brown rice flour, flax seeds egg and sesame seeds
4. Put the tofu to the flour bowl and toss to coat. Next, coat tofu at flax egg and then roll it in the sesame o coating. Place the crusted tofu on the prepared baking sheet and repeat with the remaining tofu
5. Fry on frying pan for about 3 minutes each side
6. Serve warm with plenty of veggies

Instructions

1. Chop sweet potatoes into small cubes and steam it.
2. Remove outer layers of lemongrass talks, bash it with the back of a knife and cut into 3 big pieces.
3. In a separate pot, fry laksa paste, add lemongrass until fragrant.
4. Add coconut milk and water and simmer for about 12 minutes.
5. In the meantime cook vermicelli according to instructions on the packet.
6. Add sweet potatoes and juice from 1 lime and simmer for about 2 minutes.
7. When the soup is ready, stir the noodles, pour it to serving bowls, add bean sprouts, chopped coriander, warm tofu puffs, lemon wedges and optional chopped chili.

Instructions

1. It's so easy to prepare it, just blend all the ingredients for a smooth paste, add chopped vegetables.⁠
2. Bake in the muffins forms at 180C for 20 minutes⁠
3. Serve it cold or hot.

Instructions

1. Preheat oven to 220°C. (Fan 185°C). Grease a bread tin (9”x5” in) with oil, then place a 30cm strip of baking/greaseproof paper lengthwise down centre of tin, ensuring the paper overhangs the tin by at least 3 cm on both sides.
2. Add all the ingredients for the crust into a blender and blend until it’s a smooth paste.
3. Take about 75% of the mixture and line the bread tin (bottom and 4 walls) with approx. 1.5 cm thickness. Stop about 2cm from the top of the tin (as we will add a top layer later). Put in fridge to allow to firm up.
4. With a medium heat, fry sesame oil in a large pan. Once hot add other ‘veggie layer’ ingredients and fry for 4-5 minutes. Set aside.
5. In a separate pan heat up vegetable oil and fry chopped onion until translucent. Add mushrooms and cook until all the water from them has evaporated about 7-8 minutes. Add soya sauce, mix and remove from heat.
6. To prepare the glaze; melt gula melaka in a bowl with hot water to make a paste. Add soya sauce, tomato puree and an extra tablespoon of water and whisk together.
7. Remove bread tin from fridge. With a spatula, smooth out the taukwa mix on the sides of the tin.
8. Add the veggie layer ingredients to the bread tin and flatten down with the back of your hand. Repeat this process for the mushroom layer.
9. With the remaining taukwa mixture create a top layer in the tin. Ensure this layer meets with the top of the existing mix on the sides of the bread tin. This should create an enclosed crust for the veggie and mushroom layers.
10. Brush on a layer of glaze to the top layer.
11. Stand on a baking tin (to catch any drips) and bake for 15 minutes.
12. Remove from oven, add a second layer of glaze, and bake for an additional 10 minutes.
13. Line another baking tray with baking paper and place over the bread tin. Quickly invert to turn out tofurkey onto the 2nd baking tin. Carefully remove the original baking paper from the tofurkey and brush it all over with remaining glaze.
14. Return to oven for 6–7 minutes until a golden-brown colour. Allow to cool for at least 10 minutes before transferring to a flat serving dish/plate. Cut into 2-3 cm wide slices to serve.