Crispy Satay Tofu

Hi everyone, i know we've just had the orange and peanut tofu over here but i couldn't help but popping this crispy peanut satay tofu up here as well. So good even as a dipping sauce for summer rolls. The tofu also tastes amazing in lots of sauces that can be found over on the blog.

Lets dive into what your going to need, keeping it nice and simple as always, if you can not find panko breadcrumbs regular ones would be fine as well. Remember to always use what you have on hand, no one likes them dashes to the shop for one ingredient. 

serves 2 

1/2 block firm tofu crumbled into large chunks 

1/4 cup flour and water mixed with 1/4tsp garlic and onion powder 

1/3 cup panko breadcrumbs 

Coat the tofu in the water and flour mixture then roll in breadcrumbs and spray with oil. Bake in the oven at 180 degrees celsius for 20-30 minutes until nice and crispy. Coat in sauce and serve.

Sauce; 

2tbs peanut butter 

2tbs soy sauce 

1tbs maple syrup 

1/4 water (just to thin it out) 

If you want the tofu to remain crispy don't coat the tofu in the sauce just leave it to dip. 

I hope you enjoyed this recipe, look forward to seeing your recreations. Until next time you lovely lot, Helen xx 

Orange And Peanut Tofu

Ive made a satay dish and an orange dish but now i thought how good would it be to combine both together to make a tasty fruity peanut inspired dish. I only made half of a packet tofu today so i have half of the sauce left over and i plan on using it as a different dressing. 

Lets get straight into what your going to need, keeping the ingrediants simple as usual, you don't have to use fresh squeezed orange juice, but for that extra effort its much more flavourful. 

Serves 2 

What you will need; 

1/4 cup fresh orange juice 

1 cloves of garlic grated or finely minced 

small thumb of ginger grated or finely minced 

2tbs peanut butter 

1tbs soy sauce 

1tsp tomato sauce 

2tsp maple syrup (taste sauce first)

1 packet of extra firm tofu 

1tsp cornflour 

First off set your oven to around 180 and cube your tofu and coat in cornflour, spray with a little oil and place on baking tray. Bake for around 20 minutes until golden and slightly puffed. Mix all sauce together and add 3/4 of the sauce to the tofu, coat and place back in oven for 5 minutes. Take out and add on remaining 1/4. Serve with veggies and rice or whatever you enjoy. 

I hope you enjoyed this recipe, until next time, Helen xx 

12 Minute Creamy Mushroom And Spinach Pasta

I am back with another quick pasta dish that only takes 12 minutes to make the sauce while the pasta boils so both are ready at the same time. My kind of cooking, quick, easy and full of flavour.

Simple ingredients, if you don't have nutritional yeast you could just add a little grated cheese. Just depends what you have on hand to make this with. 

It also makes excellent meal prep for lunch the next day, just leave out the spinach until you reheat it the next day. Lets dive straight on in to what your going to need to make this easy simple pasta packed with flavour. 

What you need; 

160-200g gf pasta depending how hungry you are (serves 2)

150g mushrooms (i used baby chestnuts any will do)

2 garlic cloves 

1 shallot or small white onion 

1-2tsp nutritional yeast 

1/2cup dairy free cream 

1/2cup veggie stock 

2 large handfuls of spinach 

First off get everything prepared, garlic, onion and mushrooms chopped ready you can replace this with garlic and onion powder if your really short on time. Get your pasta on to boil and have a pan heating for the sauce with a little spray of oil (optional). Fry off onion, garlic and mushrooms for 5 minutes over medium heat. I reserved some of the fried mushrooms for sprinkling on top (optional) At the 5 minute mark add in cream, stock and nutritional yeast. Bubble until it thickens, reduce heat. Once pasta is ready add into sauce and coat, add in spinach and stir in the sauce until it wilts. Its now ready to serve and enjoy. 

I hope you enjoyed this recipe, hoping to continue this on as a mini pasta series on here but we will see what you all think. Until next time, Helen. 

Korean Beef-less Bowl

Hi guys, I'm back with another new recipe, this was something i had in mind for the ebook but it was only jotted down as an idea. This week i got to bring the idea to life! 

Oh my goodness guys this really hits the spot when it comes to something different. Meat lovers were even giving out compliments on the meaty texture. 

The only thing that would have made this bowl even better is some kimchi, my grandad is the king of pickles and jars of everything so i may have to get him into the kimchi making soon my last lot didn't have the right taste. Guy is 87 this week and can still pickle a jar of beetroot with his eyes closed, something i hope i can do that at his age, maybes not the beetroot but you know what I'm getting at. 

Now this is delicious as a rice bowl, but i know it would be pretty amazing in some tacos as well. Right lets dive into what your going to be needing. As always i try and keep it simple with the ingredients, this does have some gochujang paste in that i picked up at my local korean shop. If you can't get your hands on this sriracha would definitely be fine for substitution, even extra chilli flakes. Or just leave it out, either option its still delicious. 

This sauce will cover the tofu but won't leave any extra, so double the recipe if you like extra sauce.

1 small pack of firm tofu crumbled into small pieces 

1tbs brown sugar or coconut sugar

2tbs soy sauce or tamari

1tbs water 

1 clove garlic grated or minced 

small thumb size piece of ginger grated or minced 

1tsp gochujang 

1/4tsp red chilli flakes 

Crumble tofu into tiny pieces on a baking paper lined tray ready for the oven. Don't go too tiny as it will shrink in the oven when the moisture comes out. 

Now i cooked this in the oven at 180degrees for 20 minutes, until it went golden and chewy but not too dry so keep an eye on it as you don't want to make it too dry and all ovens differ. You could certainly do this in a none stick pan with no oil and keep moving it around. 

Mix up your sauce in a little bowl and take out your ground tofu and add a few tbs and mix it round so it all gets nice and coated. Pop it back in the oven for a few minutes so it absorbs all  of them delicious flavours. keep repeating and leave a little to drizzle over when its ready to serve. 

I enjoyed this with rice and steamed greens, i hope you enjoyed this recipe. Until next time, Helen xx 

12 Minute Creamy Tomato And Basil Pasta

This was really popular over on my instagram and i thought i would pop it on here for everyone for easy access. I would love to start a mini pasta series! Let me know over on instagram if that would be something your interested in. Could be 10 minute sauces  something along those lines. 

You might already have everything in the pantry for this aside from the cream. Which makes it a great throw together sauce when you get in from work. This also works really nice with a few handfuls of spinach stirred in at the end as well. Lets dive into what your going to need for this. 

serves 2; 

160-200g of pasta (judge by how hungry you are) put this on to boil straight away 

1/2 large jar of passata (300g roughly)

1/3 cup oat cream (or soy cream)

1/2tsp garlic powder 

1/2tsp onion powder 

2tsp dried basil 

1tsp nutritional yeast 

1/2tsp coconut sugar 

salt and pepper to season 

large handful of cherry tomatoes halved 

Add everything aside from the cherry tomatoes to a pan and heat on medium/low while the pasta cooks, make sure to taste and season to how you like it. Once pasta has cooked add to sauce and add in tomatoes and cook for a few minutes. Serve with a sprinkle of parsley or extra basil (optional). 

I hope you enjoyed this recipe, until next time, Helen xx 

Black Pepper Tofu

Ok i don't think this takes any introduction, the look of that sticky chewy goodness just gets me every time. Lets get into what your going to need for this its got a lovely peppery hit at the end. 

1 packet extra firm tofu 

1tbs cornflour 

spray of oil to cook 

Bake at 180 for 20 minutes until puffed up a little and golden brown. Then start coating the tofu 1 tbs at a time with the sauce then popping it back into the oven for a few minutes. Continue until all the sauce but 1/2tbs is gone then take the tofu out for the final time coat in the sauce. Serve and enjoy!

2tbs soy sauce 

1tbs maple syrup 

1tbs apple cider vinegar 

1clove of garlic grated 

small piece of ginger grated 

1/2tsp fresh ground black pepper (measure after it is ground)

I hope you enjoyed this recipe, keep tagging me over on instagram i love looking at you recreations!

Until next time, Helen xx 

No Butter Cauliflower Curry

This is a really tasty curry, I'm still all about the cauliflower recipes. I am wondering what i will come up with next, anyways roasting the cauliflower gives it a wonderful nutty flavour and really compliments the curry. Lets dive straight onto what you going to need. 

1 large cauliflower chopped into small florets 

1tbs vegan butter or oil (your preference)

1 onions diced small 

1 clove of garlic grated 

thumb size piece of ginger grated

1 tsp cumin 

1/2tsp garam masala 

1 and 1/2 tbs tandoori masala 

1tbs tomato puree 

1 can of chopped tomatoes

1 and 1/2 cup of yogurt 

Firstly mix all spices together in a small bowl or cup. Heat up oven to 180degrees celsius, rub a sprinkle of the spices onto the cauliflower and place on a baking tray and roast for 20 minutes until cooked. whilst thats cooking place the butter or oil in a pan and add the onion, ginger and garlic over medium heat and cook for 5 minutes. Add in the spices and fry for a few minutes. Then add in the tomatoes and tomato puree and cook for 10 minutes over low heat. Then add in the yogurt and cook through for a few minutes, make sure to taste and add salt and pepper. Add in cauliflower and give that a few minutes to come to heat and serve. Enjoy with rice or whatever you enjoy!

I hope you enjoyed this recipe, until next time. Helen xx