Tag Archives: tofu

Vegan Chicken Wrap Recipe

I was asked by Loving Hut Southgate to come up with some vegan grab-and-go lunch recipes. So I came up with this idea. This vegan chicken wrap recipe makes a tasty lunch! You can fill the wrap with your favourite nutritious vegetables such as lettuce, tomato, cucumber or avocado to get some of your 5 a day!

Vegan Chicken Wrap Recipe

Serves 1

Ingredients

1 Gluten free wrap

1/4 Vegan spicy tofu chicken

3tbsp Vegan mayonnaise

1 Lettuce leaf

1/4 Avocado

1 Medium tomato

Instructions

Firstly make the vegan spicy tofu chicken and vegan mayonnaise.

Now place the wrap on a flat surface. Place a lettuce leaf In the middle of the wrap. Now put down a line of the vegan spicy tofu chicken. Add on the dollops of vegan mayonnaise. Next cut the avocado in half lengthways and cut one quarter into slices. Place the avocado slices on the wrap. Chop the tomato into slices and place on the wrap.

Finally roll up the wrap and cut in half. Enjoy!

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/

    Scrambled Tofu Recipe

    Scrambled Tofu Recipe

    I love making this tasty scrambled tofu recipe for breakfast. It is the ideal breakfast for vegans as it is high in protein and will keep you going for longer. Furthermore it is quick to prepare and cook in under 30 minutes!

    Scrambled Tofu Recipe Scrambled Tofu Recipe Scrambled Tofu Recipe

    Serves 2

    Ingredients

    1tbsp olive oil

    1/2 red onion

    1 garlic clove

    1/4tsp sea salt

    1/4tsp black pepper

    1tsp turmeric

    1/2tsp cumin

    1/2tsp parsley

    1 large leaf kale

    1 block tofu

    Instructions

    Firstly place the block of tofu on a piece of kitchen roll. Put something heavy such as a chopping board on top of the block of tofu and press down to remove the juices. Leave to press.

    Secondly heat up the olive oil in a medium sized frying pan on a low heat. Slice the red onion and add to the pan. Fry for a couple of minutes. Now add the chopped garlic and stir. Season with the sea salt and pepper.

    Next pull the kale off of the stem and tear it into small pieces. Place in the pan to steam.

    Now move the vegetables to one side of the pan. Add the pressed block of tofu to the pan and mash up with a fork into small pieces. Season with the sea salt, pepper, turmeric, cumin and parsley and mix in well so the turmeric covers the whole of the tofu giving it a yellow colour. You can add more turmeric if necessary.

    Finally fry the tofu for about 5-10 minutes until it is slightly browned. Mix the vegetables and tofu together. Serve immediately.

    Inspired by the Southwest Tofu Scramble recipe by Minimalist Baker

    Scrambled Tofu Recipe

    Serving Size: 2

    Scrambled Tofu Recipe

    Ingredients

    • 1tbsp olive oil
    • 1/2 red onion
    • 1 garlic clove
    • 1/4tsp sea salt
    • 1/4tsp black pepper
    • 1tsp turmeric
    • 1/2tsp cumin
    • 1/2tsp parsley
    • 1 large leaf kale
    • 1 block tofu

    Instructions

  • Firstly place the block of tofu on a piece of kitchen roll. Put something heavy such as a chopping board on top of the block of tofu and press down to remove the juices. Leave to press.
  • Secondly heat up the olive oil in a medium sized frying pan on a low heat. Slice the red onion and add to the pan. Fry for a couple of minutes. Now add the chopped garlic and stir. Season with the sea salt and pepper.
  • Next pull the kale off of the stem and tear it into small pieces. Place in the pan to steam.
  • Now move the vegetables to one side of the pan. Add the pressed block of tofu to the pan and mash up with a fork into small pieces. Season with the sea salt, pepper, turmeric, cumin and parsley and mix in well so the turmeric covers the whole of the tofu giving it a yellow colour. You can add more turmeric if necessary.
  • Finally fry the tofu for about 5-10 minutes until it is slightly browned. Mix the vegetables and tofu together. Serve immediately.
  • http://www.katesvegancooking.co.uk/2016/08/19/scrambled-tofu-recipe/

    Vegan Lasagne

    This vegan lasagne reminds me of when I used to eat microwave ready meal lasagne as a student before I became ill. However this lasagne is much more delicious and more healthy for being gluten and dairy free! I used my vegan mozzarella recipe and tripled the amount to create the cheese sauce for the vegan lasagne. You can leave out the tofu mince if you want the lasagne to be soy free.

    Vegan Lasagne Vegan Lasagne

    Serves 4

    Ingredients

    Tomato Sauce

    1tsp        olive oil

    1/2          onion

    3 cloves  garlic

    1 can      passata

    1             carrot

    250g       mushrooms

    2tsp        dried basil

    1/4tsp     sea salt

    1/4tsp     black pepper

    Vegan Cheese Sauce

    90g         cashew nuts

    3tbsp      tapioca starch

    600ml     almond milk

    1tsp        pink himalayan crystal salt

    1/2          lemon squeezed

    2tsp        nutritional yeast (optional)

    Tofu Mince

    1 block    tofu

    Other Ingredients

    1tbsp      olive oil

    12           gluten-free lasagne sheets

    1L           water

    Instructions

    Preheat the oven to 200C or 180C for a fan oven.

    To prepare the tomato sauce, heat the olive oil in a pan over a medium heat. Fry the chopped onion and mushroom until the mushrooms begin to brown. Then add the chopped garlic, salt and pepper and cook for a few minutes. Next add the chopped carrot. Now pour in the passata and stir in the dried basil. Simmer on a low heat while you prepare the other ingredients.

    To make the vegan cheese sauce, add all the ingredients into a blender and blend for 30 seconds. Now pour the mixture into a large pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir continuously. Once the sauce has thickened, turn off the heat.

    Now make the tofu mince. First drain the tofu block. Then place it into a bowl and mash it up with a fork.

    Grease the base of a casserole dish with olive oil.

    Next bring a wide pan of water to the boil. Drop 3 lasagne sheets into the water and spread them out. Boil the sheets for 5 minutes each ensuring all the edges have softened. Place the first 3 lasagne sheets onto the base of the casserole dish, layering the sheets over one and other to fill in the gaps. Repeat with the remaining lasagne sheets.

    Now spoon over a third of the tomato sauce and smooth over using the back of a spoon. Now add a quarter of the vegan cheese sauce on top and smooth over with a spoon. Finally add a third of the tofu mince on top.

    Layer 3 more of the boiled lasagne sheets on top. Add another layer of tomato sauce, vegan cheese sauce and vegan mince..

    Again layer 3 more of the boiled lasagne sheets on top. Add the final layer of tomato sauce. Add another quarter of the vegan cheese sauce. And add the final layer of vegan mince.

    Now layer the final 4 lasagne sheets on top. Pour on the remaining vegan cheese sauce and spread out with a spoon.

    Finally place the dish in the oven and bake for 20 minutes.

    Remove from the oven and slice into 4 portions. Indulge!

    Vegan Lasagne

    Serving Size: 4

    Vegan Lasagne

    Ingredients

      Tomato Sauce
    • 1tsp olive oil
    • 1/2 onion
    • 3 cloves garlic
    • 1 can passata
    • 1 carrot
    • 250g mushrooms
    • 2tsp dried basil
    • 1/4tsp sea salt
    • 1/4tsp black pepper
      Vegan Cheese Sauce
    • 90g cashew nuts
    • 3tbsp tapioca starch
    • 600ml almond milk
    • 1tsp pink himalayan crystal salt
    • 1/2 lemon squeezed
    • 2tsp nutritional yeast (optional)
      Tofu Mince
    • 1 block tofu
      Other Ingredients
    • 1tbsp olive oil
    • 12 gluten-free lasagne sheets
    • 1L water

    Instructions

  • Preheat the oven to 200C or 180C for a fan oven.
  • To prepare the tomato sauce, heat the olive oil in a pan over a medium heat. Fry the chopped onion and mushroom until the mushrooms begin to brown. Then add the chopped garlic, salt and pepper and cook for a few minutes. Next add the chopped carrot. Now pour in the passata and stir in the dried basil. Simmer on a low heat while you prepare the other ingredients.
  • To make the vegan cheese sauce, add all the ingredients into a blender and blend for 30 seconds. Now pour the mixture into a large pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir continuously. Once the sauce has thickened, turn off the heat.
  • Now make the tofu mince. First drain the tofu block. Then place it into a bowl and mash it up with a fork.
  • Grease the base of a casserole dish with olive oil.
  • Next bring a wide pan of water to the boil. Drop 3 lasagne sheets into the water and spread them out. Boil the sheets for 5 minutes each ensuring all the edges have softened. Place the first 3 lasagne sheets onto the base of the casserole dish, layering the sheets over one and other to fill in the gaps. Repeat with the remaining lasagne sheets.
  • Now spoon over a third of the tomato sauce and smooth over using the back of a spoon. Now add a quarter of the vegan cheese sauce on top and smooth over with a spoon. Finally add a third of the tofu mince on top.
  • Layer 3 more of the boiled lasagne sheets on top. Add another layer of tomato sauce, vegan cheese sauce and vegan mince..
  • Again layer 3 more of the boiled lasagne sheets on top. Add the final layer of tomato sauce. Add another quarter of the vegan cheese sauce. And add the final layer of vegan mince.
  • Now layer the final 4 lasagne sheets on top. Pour on the remaining vegan cheese sauce and spread out with a spoon.
  • Finally place the dish in the oven and bake for 20 minutes.
  • Remove from the oven and slice into 4 portions. Indulge!
  • http://www.katesvegancooking.co.uk/2015/10/26/vegan-lasagne/

    Vegan Style Fish ‘n’ Chips

    If you are a vegan and miss having your fish ‘n’ chips on a Friday here is the answer! The idea for this delicious vegan fish ‘n’ chips was told to me by a friend. The seaweed nori sheet makes the vegan style fish (or tofish!) smell and taste like fish from the sea and it also looks like fish skin. The batter is gluten-free. So why not treat yourself to this English classic!

    Vegan Fish 'n' Chips

    Serves 2

    Vegan Style Fish Ingredients

    1/2 Block firm tofu

    200ml Olive oil

    100g Rice flour + extra for dusting

    1tsp Baking powder

    1/2tsp Turmeric

    1tsp Flaxseed

    150ml Soya milk

    2 Nori sheets

    Vegan Chips Ingredients

    2 Large potatoes

    1/2tsp Black pepper

    1/2tsp Sea salt

    Instructions

    Preheat the oven to 200C.

    Remove the tofu block from the packaging, drain and wrap in sheets of kitchen roll. For extra firmness, press the tofu between two chopping boards and put something heavy on top (I used the Vitamix base!) to press down for a least 10 minutes.

    Now to make the chips, wash the potatoes and chop them into chips lengthways. Place the chips in a baking dish. Sprinkle over the salt and black pepper.

    Place the chips in the oven and dry roast for 45 minutes or until lightly browned and crisp.

    To make the vegan-style-fish, first add the olive oil to a frying pan and turn to a low heat.

    Now prepare the batter. Put the rice flour, baking powder and flaxseed into a bowl and create a well in the centre. Next pour in the soya milk and beat together with the flour using a whisk. Mix in well until you have a smooth batter.

    Next slice the block of tofu in half lengthways. Slice the half block diagonally to make the vegan-style-fish fillets. Now place the tofu fillet on one nori sheet. Drizzle some olive oil on the tofu fillet and wrap the nori sheet around it. Now dip the tofu fillet into the extra flour. Place in the batter and coat all over using your hands. Lift up the tofu fillet and let the excess batter drip off the sides.

    Finally drop the battered tofu fillet into the hot oil. Turn the heat up until the oil begins to bubble gently around the edges of the tofu fillet. Cook for no more than 1-2 minutes on each side. Repeat with the other tofu fillet.

    Serve the vegan-style-fish and chips warm with mushy peas and ketchup. Enjoy!

    Vegan Style Fish ‘n’ Chips

    Vegan Style Fish ‘n’ Chips

    Ingredients

      Vegan-Style-Fish Ingredients
    • 1/2 Block firm tofu
    • 200ml Olive oil
    • 100g Rice flour + extra for dusting
    • 1tsp Baking powder
    • 1/2tsp Turmeric
    • 1tsp Flaxseed
    • 150ml Soya milk
    • 2 Nori sheets
      Vegan Chips Ingredients
    • 2 Large potatoes
    • 1/2tsp Black pepper
    • 1/2tsp Sea salt

    Instructions

  • Preheat the oven to 200C.
  • Remove the tofu block from the packaging, drain and wrap in sheets of kitchen roll. For extra firmness, press the tofu between two chopping boards and put something heavy on top (I used the Vitamix base!) to press down for a least 10 minutes.
  • Now to make the chips, wash the potatoes and chop them into chips lengthways. Place the chips in a baking dish. Sprinkle over the salt and black pepper.
  • Place the chips in the oven and dry roast for 45 minutes or until lightly browned and crisp.
  • To make the vegan-style-fish, first add the olive oil to a frying pan and turn to a low heat.
  • Now prepare the batter. Put the rice flour, baking powder and flaxseed into a bowl and create a well in the centre. Next pour in the soya milk and beat together with the flour using a whisk. Mix in well until you have a smooth batter.
  • Next slice the block of tofu in half lengthways. Slice the half block diagonally to make the vegan-style-fish fillets. Now place the tofu fillet on one nori sheet. Drizzle some olive oil on the tofu fillet and wrap the nori sheet around it. Now dip the tofu fillet into the extra flour. Place in the batter and coat all over using your hands. Lift up the tofu fillet and let the excess batter drip off the sides.
  • Finally drop the battered tofu fillet into the hot oil. Turn the heat up until the oil begins to bubble gently around the edges of the tofu fillet. Cook for no more than 1-2 minutes on each side. Repeat with the other tofu fillet.
  • Serve the vegan-style-fish and chips warm with mushy peas and ketchup. Enjoy!
  • http://www.katesvegancooking.co.uk/2015/08/22/vegan-style-fish-n-chips/