Thoughtful Foods

Great served with basmati rice or nan bread and accompanied by cauliflower or shredded cabage, cooked until it is just tender.

• 1 onion, chopped
• 2 tbsp vegetable oil
• 2 garlic cloves, chopped
• 2 tsp grated fresh ginger
• 1 tsp cumin seeds
• 1/2 tsp turmeric
  
• 250g tofu
• 3 tomatoes, roughly chopped
• 115g frozen peas
• 1 tbsp fresh lemon juice
• a little fresh coriander (optional)

Cook the onion in the oil in a covered pan for 5 minutes, until the onion is beginning to soften. Stir in the garlic, ginger, cumin and turmeric and leave to cook for a minute or so.

Meanwhile, deal with the tofu: it needs to be drained, patted dry with kitchen paper and then cut into cubes. Add the tofu to the spicy mixture in the pan and cook for 5 minutes over a moderate heat, so that it becomes golden brown in places, stirring often.

I love this because it has the creaminess of traditional mayonnaise with only a tiny fraction of the calories, plus the goodness and protein of tofu. A big spoonful of this turns a salad into a light main course. Drain a 250g block of tofu, break it up roughly, and put into the food processor with a crushed garlic clove, 1 tsp Dijon mustard, the juice of half a lemon, and whiz to a thick, creamy consistency. If you want it thinner, you can add a little water or soy milk. Season with salt and freshly ground black pepper.

Source: Rose Elliot

From Tessa

This is a smash-hit favourite at co-op barbecues, and is dead-easy to make - kudos to Monika for devising this taste sensation. Also thanks to Monika for making the TF Marinade Mix herself (only she knows the full story)!

• firm tofu cut into chunks*
• Thoughtful Foods Marinade Mix (on spice shelf)
• tamari
• sesame/olive oil

Drown tofu in marinating ingredients, and leave to become tasty for as
long as possible (preferably overnight). Throw on the BBQ, then enjoy!

 *handy hint: for even better results, freeze tofu overnight before
marinating. Once defrosted it absorbs the marinade really well and
also changes the texture.

Serves 8

Ingredients 

• 1 can light coconut milk
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 1 tsp vanilla extract
• 1/2 cup raisins
• 2 cups cooked quinoa (approx 2/3 cup uncooked)
• 1/4 cup light silken tofu
• 1 cup skim milk (or soy milk)

Method

Heat first seven ingredients in a large saucepan over medium-low heat. Stir in cooked quinoa. Combine tofu and milk in a blender or food processor until smooth. Stir into quinoa mix. Continue cooking over medium-low heat until mixture thickens and becomes the consistency of rice pudding. Serve warm. 

Source: Stephanie Gallagher

Serves 4

Ingredients

2 teaspoons corn oil
4 spring onions, chopped
1/2 teaspoon turmeric
250 grams tofu, mashed
1 tablespoon raw sugar
2 teaspoons shoyu
1/2 teaspoon veggie salt
2 tablespoons fresh parsley, chopped

Method

1. Heat oil in a non-stick frypan with onions and turmeric.

2. Sauté for 2 minutes.

3. Add remaining ingredients and stir for 5 to 6 minutes.

4. Season with freshly ground black pepper and parsley.

Use on wholemeal toast with grilled tomatoes, or as a sandwich and jaffle filling.

Ingredients

500g block of tofu, mashed
1 large onion, finely chopped
1 stick celery, finely sliced
2 cloves garlic, crushed
1 cup breadcrumbs
1 cup rolled oats
2 tablespoons tahini
2 tablespoons tamari
2 tablespoons mirin, or 1 tablespoon brown sugar
2 teaspoons curry powder
1/3 cup tomato sauce, or paste
1/2 cup fresh parsley, chopped
1/3 cup extra tomato sauce,
1 tablespoon extra mirin, or brown sugar,

Method

1. Combine all ingredients thoroughly except extra tomato sauce and extra mirin or brown sugar and press into a lightly oiled baking dish.

2. Combine extra tomato sauce and mirin and spread over the top of the loaf, then sprinkle with sesame seeds.

3. Bake 1 hour in a medium oven.

4. Stand 10 minutes before cutting.

5. Serve hot with vegetables and gravy or cold with salad and garlic bread.

Ingredients

1 lb marinated tofu
Pinch Emperor's Kitchen® "SI" sea salt
2 teaspoons light sesame oil
2 tablespoons Mirin Marinade (See recipe below)
½ lb fresh mushrooms sliced
4 cups small broccoli florets

Method

1. Marinate tofu in Mirin Marinade.

2. Heat oil in a skillet, add mushrooms and salt, and sauté over medium heat for 3 minutes.

3. Add broccoli and tofu, toss gently, and add marinade.

4. Cover, and simmer for 5 minutes.

5. Turn off heat, remove cover immediately to prevent broccoli from losing its colour, and serve hot.