Vietnamese-style Vegan Spring Rolls


2 teaspoons vegetable oil
8 ounces extra-firm tofu, drained, pressed, and cut into thin strips
2 tablespoons gluten-free soy sauce
4 cups warm water
8 sheets rice paper wrappers
1 large carrot, grated
1/2 English cucumber, peeled and cut into thin strips
1-1/2 cups fresh cilantro leaves
1/2 teaspoon Sriracha sauce


  1. In a skillet over medium-high heat, heat oil. Add tofu and soy sauce and stir until tofu is lightly browned and coated, about 5 minutes. Remove from heat and set aside to cool.
  2. Into a wide shallow bowl containing warm water, dip a rice paper wrapper. Let it sit in water for a few seconds to soften, then remove from water and place on a clean kitchen towel.
  3. On a flat work surface, place softened rice paper and arrange a row of tofu strips along the edge nearest to you. Alongside tofu, arrange shredded carrot, cucumber strips, cilantro, and a thin line of Sriracha. Be careful not to overstuff roll. Fold edge of rice paper closest to you over filling, then fold the sides over and roll it up, away from you, to form a neat roll. Repeat with the remaining ingredients.

Makes 8 rolls.

Source: Veg News magazine


Baked Veal with Crispy Garlic and Herbs


750 g veal fillet
extra virgin olive oil, for brushing
sea salt and cracked black pepper
1/4 cup extra virgin olive oil, extra
3 cloves garlic, thinly sliced
2 cups basil leaves
1 cup tarragon leaves
arugula leaves, to serve

Anchovy Mayonnaise

300 g silken tofu
1 clove garlic, crushed
2 anchovy fillets
1/4 cup lernonjuice
1/3 cup finely grated parmesan


  1. To make the anchovy mayonnaise, place the tofu, garlic, anchovies. lemon juice and parmesan in a food processor and process until smooth. Refrigerate until ready to use.
  2. Preheat oven to 180ºC (350ºF).
  3. Brush the veal with oil and sprinkle with salt and pepper.
  4. Heat a large non-stick frying pan over medium heat and cook the veal, turning, for 12 minutes or until browned on all sides.
  5. Transfer to a baking tray lined with non-stick baking paper and roast for 10 minutes.
  6. Allow to cool to room temperature.
  7. Heat the extra oil in a clean large non-stick frying pan over medium heat. Add the garlic and cook for 1 minute.
  8. Add the basil and tarragon and cook for 2-3 minutes or until the garlic is golden and the herbs are crisp. Remove with a slotted spoon and set aside on paper towel to drain.
  9. Slice the veal and top with the crispy garlic and herbs. Serve with the anchovy mayonnaise and arugula.

Makes 4 servings.

Source: Donna Hay

Japanese-style Hamburg Steak with Tofu


1 block (300 g) firm tofu, drained
500 g ground beef
1 onion, peeled and coarsely grated
1 egg
1/2 tsp salt
1/4 tsp nutmeg
2 tbsp vegetable oil
1/4 cup water
1/4 daikon radish, finely grated, to serve
2 spring onions, finely sliced, to serve
steamed rice, to serve


1 tbsp sake
2 tbsp mirin
1/4 cup soy sauce
pinch of caster sugar
2 tbsp lemon juice


  1. Turn the tofu out onto a double layer of paper towel, wrap it, then put a heavy plate on top and let it stand for about 20 minutes to press out any excess water.
  2. Break apart the tofu and mix it together with the beef, grated onion, egg, salt and nutmeg. Refrigerate for 30 minutes then form into four thick oval patties.
  3. To make the ponzu, place the sake and mirin in a small saucepan over medium heat and bring to the boil. Remove from the heat and add the soy sauce, sugar and lemon juice and allow to cool.
  4. Heat the oil in a large frypan over medium heat, add the hamburger patties and fry for about 3 minutes, or until well browned on one side.
  5. Flip and fry for a further minute, then add the water to the pan and cover. Allow the patties to steam for 2-3 minutes, or until they are cooked through.
  6. Squeeze out any excess moisture from the radish. Top each Hamburg with a large spoon of grated radish, scatter with the spring onions and pour over the ponzu. Serve with steamed rice.

Makes 4 servings.


Instead of the grated daikon and ponzu, you could also serve these Tofu Hamburgs with some steamed vegetables and any of your favourite steak accompaniments like demi-glace or sauteed mushrooms, or substitute the water with about a cup of red wine that you can reduce to make a simple red wine pan jus.

Source: Adam’s Big Pot

Extra-firm Tofu Stuffed with Wakame Pesto


1/3 cup dried wakame
1 cup cilantro
2 Tbsp nutritional yeast
2 Tbsp sesame seeds
1 garlic clove, minced
1/2 tsp cayenne, divided
4 Tbsp grapeseed oil or sunflower oil, divided
1 Tbsp sesame oil
2 Tbsp rice vinegar
2 blocks extra-firm tofu
1/4 tsp salt
1/4 tsp black pepper


  1. In large bowl, place wakame, cover with water, and let soak for 10 minutes, or until tender.
  2. Remove wakame from bowl, squeeze out excess water, and place in food processor container along with cilantro, nutritional yeast, sesame seeds, garlic, and 1/4 tsp cayenne. Blend until wakame is broken down into small pieces.
  3. Add 3 Tbsp grapeseed or sunflower oil, sesame oil, rice vinegar, and 2 Tbsp water to container and blend until a pasty mixture forms.
  4. Line cutting board with a couple of sheets of paper towel. Top with tofu blocks and a couple more sheets of towel. Press gently to extract excess liquid. Slice each tofu along its width into 2 slabs, and then cut each slab in half so that you have a total of 8 pieces.
  5. Season each piece of tofu with salt, 1/4 tsp cayenne, and black pepper.
  6. In skillet, heat remaining 1 Tbsp oil over medium-high heat. Add tofu squares to pan and heat until golden and crispy, about 3 minutes. Don’t crowd pan; cook in batches if necessary.
  7. Flip, and heat until golden on other side, adding more oil to pan if needed.
  8. Spread pesto on 2 pieces of tofu and top with remaining tofu.

Makes 4 servings.

Source: Alive magazine

Spicy Vegan Burger with Buffalo Flavour


2 Tbsp oil
2 cups onions, sliced
1 Tbsp fresh garlic, minced
1 vegan chicken-flavoured bouillon cube, crumbled
1 Tbsp lemon juice
1 1/4 tsp salt
1 Tbsp garlic salt or powder
1 tsp black pepper
2 cups cooked rice
1/2 cup whole wheat flour
1/2 cup oats
1/2 pack firm tofu, crumbled into small pieces


8-10 burger buns
1/2 cup celery, sliced
8-10 leaves lettuce
1 tomato, sliced
1/4 cup red onion, thinly sliced
hot sauce, to taste


  1. In a large pot, combine oil, onions, garlic, bouillon, lemon juice, salt, garlic salt/powder, and black pepper and sauté over medium heat for 20-30 minutes, until onion mixture is cooked and golden. Remove from heat.
  2. Mix in cooked rice, stirring well. Rice should be free of clumps and well combined.
  3. In a separate bowl, mix together flour, oats, and tofu. Mix all ingredients together. Remove 1 cup of mixture and process in a food processor until smooth.
  4. Return processed mixture to large batch and combine well. Shape mixture into patties.
  5. Preheat oven to 390°F.
  6. For more texture, patties can be coated in breading of your choice.
  7. Bake for 20 minutes, then flip patties. Bake for another 10-15 minutes.
  8. Grill or toast burger buns.
  9. Layer on sliced celery, lettuce, tomato, and red onion.
  10. Baste the patty in your favourite hot sauce. Add patty to bun.

Makes 8 to 10 burgers.

Source: ciao!