Hot and Spicy Tofu
Heat a wok or large frying pan until hot. Pour in oil and toss in the tofu, stir fry until browned on all sides. Once browned, toss in onion, red pepper, chilli and garlic; stir fry until just tender, about 5 minutes. In a small bowl, whisk ... [... more]
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Tofu satay
Soak 12 bamboo skewers in cold water (to prevent them from burning under the grill). Meanwhile, to make the satay sauce, combine the peanut butter, soy sauce, honey, vinegar, garlic, spring onion, coconut milk and chilli sauce in a blender or ... [... more]
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Very Berry Soya Lollies
Purée the blueberries and strawberries in batches in a blender or food processor. Strain into a medium bowl through a sieve lined with cheesecloth or muslin. Stir in soya milk until well blended. Pour mixture into small disposable paper cups, ... [... more]
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Tangy tempeh rolls
Mix together the soy and tomato or barbecue sauce in a medium bowl. Stir the tempeh into the sauce and let it marinate for about 20 minutes. Heat oil in a frypan over medium heat. Add the red and green capsicum and the onion. Cook, stirring ... [... more]
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Lentil and Smoked Sausage Soup
Heat oil in a large saucepan over medium heat. Stir in lentils, onion, cabbage, and garlic, Fry,stirring once or twice for 5 minutes or until vegetables are tender Stir in sausage and tomatoes. Crumble vegetable cubes over mixture and pour in ... [... more]
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Tofu and vegetable coconut curry
In a wok or large frypan mix the coconut milk, 2 tablespoons of the soy sauce, brown sugar, curry paste, ginger, and chilli paste. Bring to a boil. Add the tofu, tomatoes, capsicum, mushrooms, and shallots into the wok. Cover, and cook 5 minutes, ... [... more]
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Tofu Peanut Stir-Fry
Heat 1 teaspoon oil in a large frying pan or wok over medium heat, and stir-fry the vegetables until tender. Add the ginger and season with salt and pepper. Remove vegetables from frying pan and set aside. Place the eggs in a bowl and beat well. ... [... more]
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Basil & Parmesan salad dressing
Process the tofu, Parmesan and basil in a food processor until well blended. Add the mustard, vinegar and 1 tablespoon water. Purée until smooth. 1/4 cup fresh basil leaves 3 teaspoons Dijon mustard 11/2 tablespoons red wine vinegar 250g silken ... [... more]
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Easy Vegan Tofu Chilli
In a medium bowl, crumble the tofu and toss with the chilli powder and garlic. Heat oil in a large saucepan over medium heat, and fry onion and celery until softened, about 5 minutes. Stir in the tofu mixture. Continue cooking about 5 minutes ... [... more]
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Chocolate-hazelnut cheesecake
Preheat oven to 190°C. Toast hazelnuts on a baking sheet until skins begin to crinkle, about 7 minutes. Leave oven on. Rub hazelnuts with kitchen towel to remove as much of the skin as possible. When hazelnuts are cool enough to handle, coarsely ... [... more]
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Asian peanut dip
Place all of the ingredients in a food processor and process until smooth and creamy, stopping once or twice to scrape down the sides of the work bowl. The dip will keep, covered, in the refrigerator for up to 2 days. 1/2 cup crunchy peanut ... [... more]
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Vegetarian Nori Rolls
In a large saucepan, cover rice with water, bring to the boil, then reduce heat and simmer for about 20 minutes, or until rice is thick and sticky. Remove the rice to a bowl to cool. Add the rice vinegar to the cooled rice. In a shallow dish, ... [... more]
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