SMOKED TOFU PIZZA
Makes 4
2 red peppers
2 yellow peppers
4 prepared pizza bases
250g smoked tofu, grated
200g feta cheese, crumbled olive oil
Halve and de-seed the peppers. Put them on a baking tray and place under a hot grill until the skins blacken.
Remove peppers and put them in a plastic bag to cool.
Remove, and then peel off the blackened skins. Cut the peppers into strips.
Sprinkle pizza bases with grated tofu and feta cheese. Add a mixture of sliced peppers to each and drizzle with olive oil.
Bake at 200ºC for 10 minutes until golden brown. Remove and serve topped with a handful of fresh rocket leaves.
SPICED TOFU KEDGEREE
Serves 4
30-40ml peanut oil
250g tofu, drained and cubed
1 onion, chopped
10ml chopped garlic
1 chilli, seeded and chopped
10ml curry powder
5ml yellow mustard seeds
500ml cooked basmati rice
salt and pepper
125ml vegetable stock
2-3 hard-boiled eggs, quartered
60ml chopped coriander
Heat some of the oil in a frying pan and fry the tofu in batches until nicely browned. Drain on paper towel and set aside.
Add more oil to the pan and fry the onion, garlic and chilli for 2-3 minutes until soft.
Add the curry powder and mustard seeds and cook for a minute.
Stir in the rice and cook until coated with the spices. Season well and stir in the stock and tofu and cook for 2-3 minutes.
Spoon into a serving dish. Add the eggs and serve sprinkled with coriander.
VEGETABLE AND TOFU CURRY
Serves 4-6
30ml oil
1 onion, chopped
2 cloves garlic, crushed
1 red chilli, seeded and chopped
60ml mild curry paste
1 cinnamon stick
2 courgettes, sliced
1 red pepper, seeded and cubed
1 brinjal, cubed
200ml vegetable stock
400g can chopped tomatoes
400g can chickpeas, drained
250g tofu, cubed
salt and pepper
roti or flat bread to serve
Heat the oil and fry the onion, garlic and chilli until soft. Add curry paste and cook for a minute.
Add cinnamon and all the vegetables as well as the stock, tomatoes and chickpeas. Simmer covered, for 15-20 minutes until the vegetables are tender.
Add tofu and heat through for about 10 minutes. Season well and serve with roti or flat bread.
TOFU AND MUSHROOM PAD THAI
Serves 4-6
250g Thai rice noodles
2 eggs, beaten
45ml peanut oil
250g tofu, drained and cubed
15ml chopped garlic
1 red chilli, seeded and chopped
1 red onion, cut into thin wedges
500g mixed mushrooms, sliced
2 carrots, cut into julienne strips
45ml tamarind paste
45ml soy sauce
15ml fish sauce
30ml grated palm sugar
grated rind of 1 lime
45ml lime juice
125ml chopped coriander
Pour hot water over the noodles and set aside until soft. Drain. Pour the eggs into a non-stick frying pan and cook as an omelette until set.
Remove from pan, roll up and cut it into thin slices. Set aside. Heat the oil in a wok and cook the tofu in batches until golden.
Drain on paper towel and set aside. Add more oil to the wok and add the garlic, chilli and onion and stir fry until soft. Add the mushrooms and carrots and fry until mushrooms are soft. Combine the tamarind paste, soy sauce, fish sauce, palm sugar, lime rind and juice and mix well. Add the drained noodles and tofu to the wok and pour over the sauce.
Cook until everything is coated with the sauce. Stir in the egg and coriander and serve.
Angela Day, The Star