TOFU SCRAMBLED BREAKFAST
1 block of firm tofu ( 450 grams)2 tablespoons of nutritional yeastPinch of salt and pepper1/2 teaspoon of turmeric2 tablespoons of milk of choice2 teaspoons of extra virgin olive oil2 tablespoons of yoghurt1/2 teaspoon of garlic powder
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Drain the water from the tofu. Crumble the tofu into tiny pieces, you can do this by hand. Add the salt, pepper, nutritional yeast, garlic, milk and turmeric. Combine.Cook over a medium heat in the oil for around 5 minutes, or until any liquid has evaporated.Reduce the heat and add the Greek yoghurt. Stir through for a creamy texture.Enjoy with sourdough, avocado, spinach and mushrooms or whatever you like as sides.
2 tablespoons of extra virgin olive oil1 chopped onion3 cloves of garlic1 inch of chopped ginger3 teaspoons of curry powder1 teaspoon of cuminSalt and pepper500 ml veg stock250 gm of firm tofu diced1 cauliflower chopped1 can of crushed tomatoes1 can of coconut milk
Brown riceGarnish – fresh coriander and yoghurt (optional)
Start with oil in a deep pan and sauté the onion and garlic. Add the spices and ginger. Next add the tofu, tomatoes, stock, liquid, coconut milk, cauliflower, salt and pepper.Bring to the boil and simmer for around 20 minutes.Serve with rice, fresh coriander and a dollop of yoghurt.Optional – sprinkle some pepitas over the top or crush nuts.
150 grams of dark chocolate chips (melted)345 grams of silken tofu (drained and at room temperature)2 tablespoons of maple syrup1 teaspoon of vanilla extract
Melt the chocolate.Add the vanilla, silken tofu and maple syrup to a food processor and blend until smooth.Add the melted chocolate and blend again until smooth.Chill in the fridge for a few hours, overnight is best.Serve with chocolate shavings, chopped fruit, orange rind, mint leaves, berries, coconut cream, pretty much whatever you like.Keeps in the fridge for 5 days.
CHOCOLATE PEANUT BUTTER MIDNIGHT CAKE
1 cup sliced almonds1/3 cup of maple syrup2tsp coconut sugar2 cups rice flour (you can use all purpose flour)Pinch saltBlitz in a blender adding approx ½-1 cup oil (rice bran/sunflower) till mixture comes together.Press into the base of a lined 23cm spring-fold tin, bake at 180 till base is set and is starting to brown.600-800 grams silken or soft tofu400 grams dark chocolate (melted)1cup of maple syrup2 tsp vanilla extractPinch salt¾ cup smooth peanut butterBlend tofu, maple syrup, vanilla, salt, and peanut butter till smooth. Then add melted choc and whiz till combined, pour over base and bake a further 25 mins.Allow to cool.
Note – Flours and chocolate can be substituted for non vegan/gluten free if this is not a consideration.