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Crispy Oven Baked Tofu

Tofu; you either love it or hate it! We love it, but it hasn’t always been that way. We first tried it in an Asian style soup and it was simply cubed and dropped into the broth for a few minutes before it was served. It really didn’t taste of anything, and the texture was rubbery.  We’ve tried semi firm tofu cooked like scrambled egg. It’s broken up in the pan while cooking and you add flavour and turmeric for colour. We don’t like it like this either; it feels too much like egg in my mouth.

I came across this method while researching other ways to cook it. A recipe I saw dried the tofu in the oven on a low heat for a few minutes before frying it. The author was cheating, so as not to have to press the water out of the tofu for hours! So I thought, why not just bake it in the oven without oil.

Tofu is bland! It doesn’t taste of the soy beans it’s made from; it doesn’t taste like anything so you have to season or marinate it, so it takes on flavour. I use various methods of marinating depending on what I’m using the tofu for. This recipe makes the tofu nice and crispy, perfect for stir fry’s, wraps, summer rolls and burgers.  Tofu is very high in protein and it an excellent meat substitute.

I only use 1 packet of tofu in this recipe and it serves all 5 of us. Most recipes call for pressing the water out of the tofu block for at least an hour. This is because it has a high water content and most recipes deep or shallow fry it in oil. I don’t bother with that (who’s got that sort of time?!) Besides, we need a little water left in the tofu to dry out in the oven, making it crispy.

The picture along with this recipe shows the tofu on top of stir fried rice noodles and veggies. We don’t mix it into the noodles as it will go soggy and we don’t want that.

I use the Tonzu brand as it’s organic and made in NZ. You can find out all about this brand here: http://www.tonzu.co.nz/products/organic-tofu/

I prefer the Braggs brand of nutritional yeast, but you can use whatever you like. If you don’t like nutritional yeast, you can sub it for any other seasoning flakes. Onion flakes are a nice substitute. I wouldn’t use powder, as it will clump when it comes into contact with the tofu and the water. You can also change the All Purpose seasoning to suit your preference. This substitute can be a powder, it will sit on top of the previous seasoning layer.

Ingredients: 

1 pack Tonzu tofu (or any other brand of firm tofu)

5 tbsp Braggs Nutritional Yeast

1 tbsp Masterfoods All Purpose Seasoning

Optional:

Chilli flakes

Onion powder

Celery Salt

Method:

Pre-heat your oven to 200º Celsius

Drain the tofu block, being careful not to break it

Place a clean, dry tea towel on a chopping board

Put the tofu block onto the centre of the towel and cover with another clean, dry folded tea towel

Place something heavy on top of the tofu. I use 3 or 4 cook books. Leave it for 10 minutes

Line a baking tray with baking paper or a silicone mat*

Pour the nutritional yeast into a shallow bowl or plate

Remove the tofu and place it on a dry chopping board, or turn over the one you already used

With a sharp, straight bladed knife slice the tofu width ways, into 1cm thick slices and cut each slice in half

Using your hand, carefully coat the slices in the nutritional yeast, ensuring they are evenly coated. Place them onto the baking tray leaving a small gap

Once all the slices are coated and on the tray, sprinkle them with the All Purpose seasoning. They don’t need to be completely covered

Cook for 20-25 minutes until the edges are brown and the slices are crispy. There is no need to turn them over during cooking

Remove from the oven and try not to eat them all before you serve them with the rest of your meal!

*If you use a silicone mat, you will need to turn the slices over after 20 minutes to get both sides crispy.

Enjoy x

 

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Tofu cut into strips for wraps

 

 

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Warm Quinoa Salad

I’ve been making this salad for a few years now and it never fails to please. Its filling, nourishing, colorful and delicious!

You can have it as a side or a main and your friends will be mighty impressed when you turn up for the pot luck with this.

Using seasonal veggies, you can mix it up every time. You can also change the dressing depending on the veggies you use.

This recipe is based on the veggies I last used, so feel free to use what you like and what’s in season wherever you are

This recipe makes 5 portions for a main meal. It will keep in the fridge in an airtight container for a few days.

Its great the next day for lunch with a salad or in a wrap.

GF, Vegan, Plant Based, Oil free, dairy free

Ingredients:

For the salad

2 cups quinoa, washed and drained

1 large orange kumera (sweet potato), peeled and chopped into bite sized pieces

7 medium roasting potatoes skin on, chopped into bite sized pieces

2 tsp braggs liquid seasoning or soy sauce, separated

2 zucchini, chopped

2 handfuls of green beans, chopped in half

1 white onion, chopped

2 cups mushrooms, chopped (I used portobello)

2 carrots, sliced into batons

1 tin black beans, rinsed and drained

For the dressing:

1 avocado

1 tsp dijon mustard

2 cloves garlic

1 tbsp apple cider vinegar

1 tbsp pure maple syrup

1/4 cup nutritional yeast

1/3 cup water

Method:

Preheat your oven to 200°

Line 2 baking trays with a silicone mat or baking paper

After washing the quinoa and removing any stones (they’ll be a different color), place it into a large saucepan with 4 cups of water. Bring to a boil, then turn down the heat to low and cover with a tight fitting lid. Cook for 15-20 minutes until all the water has been absorbed.

Meanwhile, in a bowl spray the potatoes and carrots with a teaspoon of braggs liquid seasoning or soy sauce. Place onto one of the baking trays and cook for 20-25 minutes until brown and crispy

Put the kumera onto the other baking tray, place into the oven 10 minutes after the potatoes and cook for 15 minutes until brown

While the quinoa, potatoes, carrots and kumera are cooking, chop the onion and mushrooms. Heat 2 tbsp of water or veggie broth in a frying pan and cook the onions and mushrooms on low, add the green beans. You may need to add a tablespoon of water or stock every so often to ensure it doesn’t stick.

Chop or grate the raw zucchini into a large mixing bowl

Once the mushrooms and onions are cooked, remove from the heat

When your potatoes, carrots and kumera are cooked remove from the oven and leave to cool on the trays

Add all the dressing ingredients to a nutribullet or blender. Pulse until smooth and creamy

Taste and adjust the seasoning to your liking. If you like it thinner, add a little water

Add all of the salad ingredients into the bowl with the zucchinni

Pour over the dressing and gently mix until it’s evenly coating the quinoa and veggies

Serve immediately

Notes:

* Technically quinoa is gluten free based on the definition of gluten created for those with celiac disease. However; quinoa does have “gluten like” storage proteins that can mimic proteins found in wheat, barley, and rye (Gluten Free Society)

* Quinoa can be subbed for wild rice for a different texture

* Millet is a cheaper alternative to quinoa, although it doesn’t contain as much protein

* The black beans can be subbed for any other beans you have

* Pure maple syrup can be subbed for any sweetener you prefer. If you don’t use a liquid, you’ll need to add a little more water to the dressing

I hope you enjoy this recipe as much as we do. Let me know how you liked it, here or on Facebook

Simone x