Tag Archives: spicy

Vegan Spicy Tofu Chicken

This vegan spicy tofu chicken recipe is inspired by a trip to Loving Hut Southgate where I was served tasty vegan chicken pieces in rice noodles with stir fried vegetables. Vegan spicy tofu chicken is easy to make and is delicious in a vegan chicken and lettuce wrap or with a meal for dinner.

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Serves 4

Ingredients

1 block tofu

3tbsp gluten free flour

1tbsp ground flaxseed or gram flour

1tbsp dijon mustard

2tsp cumin

1tsp coriander

1/2tsp sea salt

1/2tsp black pepper

100ml water

1tbsp coconut oil

Instructions

Firstly drain the tofu and place it on a piece of kitchen roll. Place something heavy such as a chopping board on top of the tofu and press down.

Now prepare the batter. Add the flour, ground flaxseed, mustard, cumin, coriander, salt and pepper into a bowl. Mix it together, then create a well in the middle. Slowly add the water and mix in as you go, until the mixture forms a smooth batter.

Break up the pressed tofu into bite sized pieces and add into the batter. Cover the tofu in batter.

Add the oil into a large frying pan on a medium heat. Add in the tofu pieces and fry for 10-15 minutes until the tofu sides are golden brown. Turn over the tofu pieces half way through.

Serve warm and eat immediately.

Vegan Spicy Tofu Chicken

Serving Size: 4

Ingredients

  • 1 block tofu
  • 3tbsp gluten free flour
  • 1tbsp ground flaxseed or gram flour
  • 1tbsp dijon mustard
  • 2tsp cumin
  • 1tsp coriander
  • 1/2tsp sea salt
  • 1/2tsp black pepper
  • 100ml water
  • 1tbsp coconut oil

Instructions

  • Firstly drain the tofu and place it on a piece of kitchen roll. Place something heavy such as a chopping board on top of the tofu and press down.
  • Now prepare the batter. Add the flour, ground flaxseed, mustard, cumin, coriander, salt and pepper into a bowl. Mix it together, then create a well in the middle. Slowly add the water and mix in as you go, until the mixture forms a smooth batter.
  • Break up the pressed tofu into bite sized pieces and add into the batter. Cover the tofu in batter.
  • Add the oil into a large frying pan on a medium heat. Add in the tofu pieces and fry for 10-15 minutes until the tofu sides are golden brown. Turn over the tofu pieces half way through.
  • Serve warm and eat immediately.
  • http://www.katesvegancooking.co.uk/2016/09/04/vegan-spicy-tofu-chicken/

    10 Warming Autumn Recipes

    As the days get colder, it is comforting to have hot, spicy meals to warm us up. Here are 10 warming Autumn recipes to do just that! My favourite meal at the moment is the delicious sweet potato and tomato casserole.

    1. Sweet Potato & Tomato Casserolephpp95HWFAM (2)
    2. Red Lentil DhalphpcllQEIAM
    3. Thai Green CurryphpBOt8LaAM (1)
    4. Golden Root Vegetable Curryphpf3tStsAM
    5. Red Lentil & Kidney Bean CurryphpTil1mTAM
    6. Green Pea & Mung Bean SoupphpfGP311AM
    7. Carrot & Coriander Soupphpt7pw7HAM
    8. KitchariphpbvhVJrAM (1)
    9. Quinoa & Mushroom Risottophp3ePQwBAM
    10. Spicy Sweet Potato Wedgesphp4W3HbiAM

    Spicy Sweet Potato Wedges

    These divine spicy sweet potato wedges were inspired by the fact that I noticed that I had 4 bags of sweet potatoes in the bottom of the fridge that were rapidly going out of date! So I decided to make the spicy wedges for dinner to use up one of the bags. It is a simple and easy to make recipe, and the spicy flavours of the crisp sweet potato wedges make a tasty dish!

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    Serves 2

    4                      Sweet Potatoes

    4tbsp               Olive Oil or Coconut Oil

    1tsp                 Ground Coriander

    1tsp                 Ground Cumin

    1tsp                 Ground Cardamom

    1/4tsp              Pink Crystal Salt

    1/4tsp              Black Pepper

    Preheat the oven to 200C.

    Wash the sweet potatoes and chop them into quarters lengthways. Place the wedges in a baking dish and drizzle with the oil. Sprinkle over the spices, salt and pepper and toss to mix.

    Place in the oven and roast for 30 minutes, until lightly browned and crisp.

    Once cooked, transfer the wedges to a plate. Drizzle over the oil left in the baking dish and serve warm, with hummus as a dip.