Smokey Sweetcorn and Tofu Fritters

Ingredients

350 g silken tofu, broken up into 2cm pieces
200 g frozen sweetcorn, de-frosted, or freshly shaved corn from the cob
1/2 tsp chipotle chilli flakes
1/2 tsp sweet smoked paprika
1/4 tsp ground turmeric
5 fresh kaffir lime leaves, woody stems discarded and finely chopped, about 1 tsp

Method

  1. Place all the ingredients, except for the beans, oil and lime wedges, in a food processor with 3/4 teaspoon salt. Blitz roughly so that most (but not all) of the sweetcorn is broken up. Stir in the sliced beans.
  2. Add 2 tablespoons of oil to a large frying pan and place on a medium-high heat. Once hot, add 4 tablespoons of the mixture to make 4 fritters. Do this carefully as the oil will spit. Flatten the mixture down so that each fritter is about 6 or 7 centimetres wide and 1-1/2 centimetres thick and then fry for 1-2 minutes until golden-brown on the bottom (this is important: they need to crisp up completely on the bottom for them not to break when you turn them over. Add a little extra rice flour if this still happens.
  3. Use a spatula to carefully turn the fritters over and fry for another 1-2 minutes.
  4. Transfer to a kitchen paper-lined plate, sprinkle with a pinch of salt and keep somewhere warm whilst you continue with the remaining mix in the same way, topping up the oil with an extra tablespoon for each batch.
  5. Serve warm with and the lime wedges alongside.

Makes 4 servings.

Source: Ottolenghi

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Savoury Loaf Made with Veggies, Walnut, Tofu and Oats

Ingredients

1 lb Japanese eggplant
1/2 cup walnuts
1 lb firm tofu
1/2 lb crimini mushrooms
2 cloves minced garlic
1 cup wheat germ
1 cup oats
1/4 cup chopped Italian parsley
1 Tbsp chopped fresh sage
1 Tbsp black pepper
1/4 Tbsp chili flakes

Gravy

2 1/2 lbs sliced mushrooms
1 onion, chopped
2 Tbsp soy sauce
I Tbsp Worcestershire sauce 1 Tbsp tomato paste
1 Tbsp flour
1 cup vegetable stock
pinch of salt and pepper
3 Tbsp olive oil

Method

  1. Roast eggplant in foil for 35 minutes in a 350°F oven. Let cool and peel.
  2. Pulse eggplant in a food processor until smooth, place in a bowl.
  3. Pulse mushrooms, tofu and walnuts all separately in a food processor and add to the eggplant (walnuts should be very fine and the rest a little coarser for texture).
  4. Add remaining ingredients into the bowl and mix together using your hands.
  5. Transfer the mixture to a loaf pan and bake for 1 hour in a 350°F oven (place a water bath in the bottom of the oven).
  6. To make gravy, saute mushrooms and onions in olive oil until caramelized.
  7. Add tomato paste, stir constantly for 5 minutes then add flour.
  8. Cook for another 10 minutes.
  9. Add soy sauce, Worcestershire, vegetable stock, salt and pepper.
  10. Lower heat and simmer for 15 minutes or until thickened to a gravy consistency. Serve on top of meatless loaf.

Makes 1 loaf.

Source: ciao!

Tibetan-style Dumplings with Tofu and Mushrooms

Ingredients

2-inch knob fresh ginger, peeled and coarsely chopped
3 garlic cloves, crushed
1 (14-g) pkg dried shiitake mushrooms, soaked in 1 cup boiling water until soft
2 cups loosely packed spinach
2 green onions, cut into 1-inch pieces
1/4 cup packed cilantro
1/2 (454-g) pkg firm tofu, patted dry
1/4 cup coarsely grated carrots
2 tbsp soy sauce
30 store-bought dumpling wrappers

Method

  1. Add ginger and garlic to a food processor and whirl until pureed.
  2. Drain mushrooms and squeeze dry. Add to ginger mixture and pulse 2 to 3 times.
  3. Add spinach, onions and cilantro. Whirl until finely chopped. Transfer mixture to a medium bowl and crumble in tofu. Stir in carrots and drizzle with soy. Use your hands to mix until combined. Set aside.
  4. Fill a large pot with a rim slightly smaller than that of a 10-inch steamer basket with about 5 cups of water (water should not touch bottom of steamer basket). Bring to a boil over medium-high.
  5. Line base of steamer basket with parchment. Spray parchment with vegetable oil.
  6. Lay a wrapper in the palm of your hand. Scoop a heaping tbsp of tofu mixture onto the centre. Use thumb and index finger of other hand to bring edges of wrapper up around filling, pleating the wrapper at intervals while gathering edges together at the top and pinching them closed. Repeat with remaining wrappers and filling.
  7. Transfer half of the dumplings to the prepared steamer basket, keeping dumplings 1/2 inch apart. (They will expand during steaming.)
  8. Place the basket over the boiling water. Steam, covered with a tight-fitting lid (or foil), until dumplings are cooked through, 10 to 12 mines.
  9. Transfer to a plate and cover with foil to keep warm. Repeat with remaining dumplings.

Makes 30 dumplings.

Source: Chatelaine magazine

Vegan Popover with Home-made Tofu Sausages

Ingredients

Tofu Sausages

2-1/2 cups wholemeal (whole-wheat) breadcrumbs
9oz smoked tofu, drained
1/2 small onion, coarsely chopped
3 tbsp fresh parsley, thyme, sage or rosemary, finely chopped
2 tsp dried herbs
1 tsp Dijon mustard
1 tsp soy sauce
2 tbsp coconut oil

Onion Gravy

2 tbsp vegetable oil
2-1/4 lb large onions, thinly sliced
7 tbsp red or dry white wine or balsamic vinegar
1-1/4 cups vegetable stock
small bunch fresh thyme, woody stems removed, chopped (optional)
1 tsp yeast extract

Batter

1 cup self-raising flour
2/3 cup canola oil
1-1/4 cups soya milk
1 tbsp balsamic vinegar
sea salt and ground black pepper

Method

  1. Put all the sausage ingredients in a food processor, season and process until a thick paste forms. Divide the mixture into eight and roll to form sausage shapes with your hands. Arrange in a single layer on a plate, cover with clear film (plastic wrap) and chill until required.
  2. Drizzle the sausages with olive oil and cook under a preheated grill (broiler) for 6-8 minutes or until pale golden brown, turning frequently.
  3. To make the onion gravy, heat the oil in a large non-stick frying pan. Add the onion and cook over a medium heat for 5 minutes, until beginning to turn golden. Reduce the heat to low, then simmer for 10 minutes, stirring occasionally.
  4. Add the wine or vinegar, stock, thyme and yeast extract and bring to the boil. Simmer, uncovered, for 10 minutes.
  5. To make the batter, sift the flour into a large mixing bowl and season with salt and black pepper.
  6. Make a well in the middle, then add the canola oil and balsamic vinegar. Mix the ingredients well. Gradually stir in the soya milk, mixing until fully incorporated, then beat until the batter is smooth.
  7. Meanwhile, preheat the oven to 220°C/425°F. Oil a shallow ovenproof dish, then arrange the vegan sausages in the base in a single layer, leaving a little space between each.
  8. Pour the batter into the dish, ensuring that it is spread evenly around the sausages. Bake in the oven for about 40-45 minutes, or until the batter is well risen and golden brown.
  9. Serve the popover cut into portions with two sausages for each diner. Place the onion gravy in a jug (pitcher) and serve alongside the popover so diners can help themselves.

Makes 4 servings.

Source: Vegan Cooking

Sweet Potatoes Stuffed with Stir-fried Tofu and Broccoli

Ingredients

4 medium sweet potatoes
1 – 350 g pkg extra-firm tofu, cubed
1 head broccoli, cut into bite-sized florets

Sauce

1/4 cup water
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp maple syrup
1 Tbsp tamari
2 garlic cloves, minced
1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
2 tsp arrowroot flour (arrowroot starch)
1 tsp ground dried ginger
2 Tbsp coconut oil or refined avocado oil

Method

  1. Preheat oven to 400ºF (200ºC).
  2. Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
  3. In small bowl, whisk all sauce ingredients together. Set aside.
  4. In large wok or large high-sided skillet, heat oil over medium heat. Add tofu and broccoli. Continue to cook, stirring often, for 8 to 12 minutes, until broccoli is tender.
  5. Stir in prepared sauce and cook until sauce is glossy and thick.
  6. To serve, slice potatoes in half and fill with broccoli and tofu.

Makes 4 servings.

Source: Alive magazine