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Salt and pepper tofu
This classic dish is a doddle to recreate at home with just a few cupboard ingredients. Crispy, salty and moorish – this is a total crowd pleaser. The tofu is firm and juicy, and the oat flakes help to soak up all the punchy flavours – you’ll be chasing them around the plate for more! […]
Roasted peanut tofu
Curries love tofu, especially when the tofu is soft and springy – it can take on new flavours more quickly and easily, adding a creamy subtle sweetness to the dish. This toasted peanut recipe is really quick to pull together and a great base for adding other vegetables and proteins too. *For more recipes from […]
Chilli turmeric tofu scramble
This tofu scramble is, we must say, even better than actual scrambled eggs! Creamy, soft tofu pieces are lifted up by the brighter turmeric tones, the tofu stays moist and quick to take on the aromatic spices. This is a super easy dish that you will repeat again and again, great for a quick but […]
Baked miso tofu rice bowl
This is an easy midweek meal when you want to use up bits you already have. Once the tofu is in the oven, steam the rice and gather your bits from your fridge raid to make this easy rice bowl different every time. Crunchy toppings like seeds and nuts also add an extra dimension to […]
Tofu katsu burger
This is everything I love inside a burger – the crispy tofu is incredible! Huge crunches when you eat this. You don’t have to deep-fry the tofu; baking works just as well. Keep it gluten free by swapping the breadcrumbs, flour and bun for gluten free alternatives. Recipe excerpted with kind permission from the newly released Vegan 100 […]
Vegetable pie
Recipe from the newly released Storecupboard Vegan by Laura Veganpower and Sébastien Kardinal. Here are 300 easy, fast and inexpensive recipes that use ready-made vegan preparations, such as tofu sausages, smoked tofu, seitan, tempeh, soy steaks, vegan cheeses, and dairy-free yogurt as well as regular storecupboard staples like tins of chick peas or beans, lentils, pasta, […]
Your first vegan lasagne – by Isa Chandra Moskowitz
If you’ve never made a vegan lasagne, this is where to start. Tofu ricotta, garlicky spinach and mushrooms, and bursts of Kalamata olives . . . it’s so saucy that there’s no need to precook the noodles because they’ll cook right there in the casserole. Packed with flavour, so so easy, and possibly even better […]
Winter pilau with beetroot, cauliflower and coriander chutney
Every Indian auntie has a special pilau recipe that finds its way on to the table at celebrations, and it is often the subject of hushed-toned debate and competitiveness in kitchens and Hindu temples alike. ‘I think Asha uses MSG in hers,’ I once heard one auntie whisper. Now, pilau might sound humdrum, but with […]
Sprout Nasi Goreng
Sometimes, all you really want is something with the sort of filthy and delicious taste that I used to think only a good takeaway could provide – until I accidentally recreated it while writing this recipe. It’s fried rice, but not as you know it: smothered in unami-ific sauces and topped with shredded, marinated sprouts […]
Levant-spiced barbecued cauliflower
This dish has lots of components and so takes a little time to prepare, it is full of flavour, spiked with a typical Middle Eastern blend of spices. Recipe from ‘Mildred’s Vegan Cookbook’ by Dan Acevedo and Sarah Wasserman, published by Mitchell, photography by Matt Russell.