This recipe is from a book I bought recently called ‘Vegan Finger Foods’ by Celine Steen and Tamasin Noyes. Useful book for finger foods etc. This is the first recipe I’ve made from it, and I really liked them 0 tasty, and relatively healthy given they are oven baked. Great to eat with a substantial salad as a simple meal.
2 tablespoons hot or chilli sauce
2 tablespoons tamari
2 teaspoons Dijon mustard
2 teaspoons onion powder, divided
1 teaspoon garlic powder, divided
1/2 teaspoon black pepper
425g extra-firm tofu, drained and presses, cut into 2cm cubes
Nonstick cooking spray (I use a can of rice bran oil)
3 tablespoons unsweetened plain vegan milk (e.g. Bonsoy)
1/2 cup arrowroot powder, more if needed
1 cup breadcrumbs, or rice crumbs
Combine hot sauce, tamari, mustard, and half the onion & garlic powder, and pepper in a medium bowl. Stir together. Mix in the tofu and refrigerate for at least 1 hour (but up to 12).
Preheat the oven to 200 degrees Celsius. Spray a baking sheet with cooking spray. Remove cubes from the marinade, and add the milk to the remaining marinade – mix. Put the arrowroot powder on a plate. Combine the crumbs, remaining onion and garlic powder, and salt and pepper – tip onto a plate.
Dip cubes into marinade, then arrowroot, then marinade again, then the crumb mixture. They should be generously coated. Place onto the baking sheet, and bake for about 25 minutes. Turn over, then bake for another 10-15 minutes until golden. Serve hot or cold.
Buffalo Tofu Bites
This recipe is from a book called ‘Refresh’ by Ruth Tal and Jennifer Houston, which I really like – it has simple, healthy meals and I find it particularly good for more casual meals. They have another book called ‘Fresh’ which is equally good. Both have an excellent juice recipe section as well. Ruth and Jennifer have four ‘Fresh’ restaurants in Toronto – more information http://freshrestaurants.ca/home
2 teaspoons olive oil
1/2 onion, peeled and sliced
1/2 cup grated carrot
1/2 cup chopped spring onions
3 cloves garlic
3 1/2 cups firm tofu, chopped
1 1/2 tablespoons Savoury Yeast (cheesy-tasting yeast flakes – really good!)
1/2 cup gluten flour (also called Vital Wheat flour sometimes)
1 teaspoon salt
1 teaspoon black pepper
flour for dusting and rolling out
Fry onions over medium heat and cook until browned. Let them cool down, and then process in blender with the carrot, spring onion and garlic until smooth. Add tofu and process, then add the remaining ingredients and pulse to mix.
Divide into 4 equal portions. Pat each portion out to a pancake about 1 cm thick on a floured board or bench. Fry each in a little oil until brown on both sides. Serve.
I serve these with homemade baked beans – a very filling breakfast or brunch dish. You could also put them in a sandwich with pickles and salad etc. If you need to reheat these, I would do it in a sandwich press because they are quite soft.
This is a very simple recipe to make, and is a real taste sensation. Serve with something plain, like brown rice and some green leafy Asian vegetables stir fried with garlic and ginger. Serves 2-4 depending on whether you eat it on its own or with side dishes.
250g smoked tofu
1/2 teaspoon crushed chilli flakes
Approx 3cm ginger, peeled and finely julienned
1 tablespoon fermented black beans
3 tablespoons oil (e.g. peanut, grape seed)
3 tablespoons Light Soy Sauce
1 teaspoon sugar
Then to finish – a few drops of chilli and sesame oil, and a little chopped spring onion or coriander to taste
1. Blot the smoked tofu and then slice into 1cm slices
2. Put tofu into a heatproof bowl and sprinkle over the chilli, ginger, black beans, oils, soy sauce and sugar
3. Steam for about 20 minutes in a steamer
4. Sprinkle the ‘finishing’ ingredients on top, and serve with some plain rice
Bowl ready for steaming