Butternut Squash and Mushroom Tart


1 cup of ground oats
3/4 cup of ground almond
1/3 cup of wheat or spelt flour
3 tbsp of coconut oil
2 tbsp of runny tahini
1/2 tsp of salt
1 tsp of dried thyme
3 tbsp or more of cold water


130 g of chestnut mushrooms, sliced
1 white onion, finely chopped
2 garlic cloves, minced
1 block (280 g) firm tofu
2 tbsp of nutritional yeast
1 tsp of chopped sage
few sprigs of fresh thyme
1/4 tsp of ground nutmeg
2 cups of butternut squash, peeled and chopped into small cubes
3 tbsp of olive oil
1 tbsp of soy sauce
2 tbsp of unsweetened plant milk
salt and pepper to taste


  1. Preheat the oven at 180ÂșC. Spread the butternut squash cubes into a baking tray. Drizzle with some salt and pepper and roast in the oven for 20 minutes until soft. Then remove and set aside.
  2. Make the crust: Add the oat flour, ground almond, salt, dried thyme, and wheat flour into a large bowl. Make a well in the middle and add in the coconut oil, tahini, and water. Start mixing with a spoon and then carry on with your hands. Mix everything together until you have a fairly sticky dough when pressed between your fingers. Add a dash more of water if needed.
  3. With some extra coconut oil grease a quiche/tart pan. Spread the dough around the tin and with your hands pack the dough all the way around the edges. Use a fork to pierce the base of the tart (to prevent from puffing up while baking) and bake in the oven for 10 minutes. Remove and set aside.
  4. Add 1 tbsp of oil to a large frying-pan. Once hot add the chopped onion, cook for 5-8 minutes until it starts to brown and caramelize.
  5. Mix in the garlic, thyme leaves, sage, and ground nutmeg and cook for another minute.
  6. Remove the onion mixture from the pan and add it to a food processor together with the tofu. Add the plant milk and blitz until you have a ‘ricotta’ cheese kind of texture.
  7. Heat the pan and add the mushrooms and soy sauce. Cook on medium heat until all the water from the mushrooms has evaporated and they are soft but not soggy.
  8. Pour the tofu mixture into a bowl and fold in the cooked mushrooms and roasted butternut squash cubes. Mix to combine.
  9. Spread the filling mixture onto the tart base. Spread evenly until the tart pan is full. Bake in the preheated oven for 25 minutes until the tofu is set and slightly browned.
  10. Remove from the oven and let it cool down slightly for 5 minutes. The tart is delicious as it is or you can decorate it with some extra cooked mushrooms, roasted baby carrots, and pomegranate seeds.

Makes 4 to 5 servings.

Source: Plant-based News

Egg Tofu Extravaganza


2 packs egg tofu, sliced
1 oz diced gai lan
1 oz carrot, coarsely diced
3 oz chicken breast, diced
3 oz roasted duck meat, diced
2 oz medium shrimps, peeled, deveined and diced
1 oz dried scallop, soaked and shredded
1 piece dried lotud leaf, rinsed and soaked


1/2 cup chicken stock
1 tsp oyster sauce
1/2 tsp sugar
1/4 tsp salt
2 tsp cornstarch
1/2 tsp dark soy sauce


  1. In a bowl, whisk together all sauce ingredients.
  2. In a large skillet, add sauce. Saute gai lan, carrots, chicken, duck, shrimps and dried scallops until all ingredients are thoroughly cooked. Set aside.
  3. Line bamboo steamer or large serving plate with lotus leaf. Nicely arrange tofu slices onto lotus leaf. Steam for approximately 8 minutes or until tofu slices are cooked.
  4. Pour the cooked meat mixture over tofu and serve hot.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself

Thai-style Mushroom and Tofu Stir-fry


1/4 cup creamy reduced-fat peanut butter
1 tablespoons soy sauce
2 tablespoons lime juice
1/3 cup water
2 teaspoons sesame oil
2 teaspoons cornstarch (cornflour)
1/2 teaspoon red pepper flakes
12 oz oyster mushrooms, sliced
1/2 lb snow peas, ends trimmed and strings pulled
8 oz canned sliced water chestnuts, rinsed and drained
1 lb firm tofu, cut into 1/2-inch cubes
1/2 cup chopped cilantro (fresh coriander)


  1. In a small bowl, whisk together the peanut butter, soy sauce, and lime juice until smooth. Add the water, sesame oil, cornstarch, and pepper flakes and whisk until blended.
  2. Coat a nonstick wok or a large nonstick frying pan with nonstick cooking spray and heat over high heat. Add the mushrooms and stir-fry until lightly browned, about 4 minutes.
  3. Add the snow peas and continue stir-frying until the peas are tender-crisp, 2-3 minutes.
  4. Add the peanut butter mixture, water chestnuts, and tofu and stir-fry until the sauce thickens slightly, about 1 minute.
  5. To serve, transfer to a platter. Sprinkle with the cilantro.

Makes 6 servings.

Source: Mayo Clinic

Taiwanese-style Shredded Chicken and Tofu


1 skinless and boneless chicken thigh
1 tsp Chinese Shaoxing wine
1 pack soft tofu
1 tsp dried bonito flakes


50 g rock sugar
4 tbsp water
2 tbsp soy sauce


  1. To make the sauce, mix the water with the rock sugar and cook until the sugar dissolves.
  2. Add soy sauce and cook until the sauce thickens and reduces by half. Set aside.
  3. Marinate chicken with the wine for 2 hours. Steam over moderate heat for 8 minutes or until done.
  4. Shred chicken and set aside.
  5. Steam the tofu until heated through. Drain and cut into thick slices.
  6. Assemble chicken and tofu onto the serving platter. Pour sauce over and sprinkle bonito flakes on top before serving.

Makes 2 servings.

Source: Chicken Delicacy

Peanut and Tofu Cutlets


1/2 cup brown rice
1 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
1-3/4 cups peanuts
9 oz firm tofu, drained and crumbled
small bunch of fresh coriander (cilantro) or parsley, chopped (optional)
2 tbsp soy sauce
2 tbsp olive oil, for shallow frying


  1. Cook the rice according to the instructions on the packet until tender, then drain.
  2. Heat the vegetable oil in a large, heavy frying pan and cook the onion and garlic over a low heat, stirring occasionally, for about 5 minutes, until softened and golden.
  3. Spread out the peanuts on a baking sheet and toast under a preheated grill (broiler) for a few minutes, until browned.
  4. Place the toasted peanuts, onion, garlic, rice, tofu, coriander or parsley, if using, and soy sauce in a blender or food processor. Process until the mixture forms a thick paste. If it is too thick, add a little water.
  5. Divide the paste into eight equal mounds and form each mound into a cutlet shape or square.
  6. Heat the olive oil for shallow frying in a large, heavy frying pan. Add the cutlets, in two batches if necessary, and cook them for about 5-10 minutes on each side, until they turn golden and are heated through.
  7. Remove the cooked cutlets from the pan with a metal spatula and drain on kitchen paper. Keep them warm in a low oven while you fry the remaining cutlets. Serve immediately with green vegetables or a crisp salad and salsa.

Makes 4 servings.

Source: Vegan Cooking