Tofu 3 epic ways!!!!!
We love tofu! If you can’t tell : ) but still love experimenting with ways to cook it and get even more great flavour and different textures. These recipes will hopefully inspire and convert you if you are hesitant/nervous to try tofu and if you already love it like us, some new ways to add to your list of fav tofu recipes.
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Sticky BBQ rib tofu
These are epic and super like a BBQ rib but using tofu instead! Here we use a griddle pan but use a frying pan instead
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Serves
Ingredients
- Ingredients
- 200 g firm tofu
- Marinade;
- 8 tbsp Ketchup – 90g
- 3 tbsp tamari
- 1 tsp Vinegar
- ¼ Chilli powder or sriracha – optional
- 8 tbsp Brown Sugar – 50g
- 1 tsp paprika
Instructions
- Method;
- Press the tofu to remove any excess moisture.
- Cut tofu into approx 9 x 3 cm long rib size strips.
- Brush both sides of the tofu with 2 tbsp of oil mixed with a pinch of salt.
- Fry the tofu for 4-5 minutes at a high heat on a griddle/non-stick pan turning half way through till it starts to char around the edges.
- In a small pot mix the marinade ingredients and heat over a low heat until simmering, simmer for 2-3 minutes. Remove from the heat and allow to cool slightly .
- Once your tofu is cooked, reduce the heat to medium and brush the tofu generously on each side with the bbq glaze. Cook on each side for another 1- 2 minutes. Glaze a final time and remove from the pan, Drizzle with any remaining bbq sauce or serve it on the side. Serve with your favourite potato dish and slaw!
Crispy breaded tofu – Tofu schnitzel
This is epic and so like how we remember a schnitzel – the miso and mustard combination might seem strange but wow does it pack a punch – these are so worth trying!
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Serves
Ingredients
- 200 g firm tofu
- Marinade;
- 3 tbsp Miso paste
- 2 tbsp mustard
- 1 tbsp oil
- 2 tbsp water
- 1 tbsp Garlic powder
- 1 tbsp Nutritional yeast
- Breadcrumb ingredients
- 80 g Panko breadcrumbs
- 1 tsp Dried mixed herbs
- 1 tsp onion powder
- Pinch of salt and pepper
Instructions
- Method;
- Press the tofu to remove any excess moisture.
- Slice the tofu into 2 approx 1-2 cm thick large slices.
- Whisk together your marinade ingredients. In a large flat bowl or plate coat the tofu all over in the marinade doing your best to use up all the marinade to coat the tofu.
- Mix your breadcrumb ingredients together on a large plate. Remove about ⅓ of the breadcrumbs to add to the top of the marinated tofu. Remove your tofu slice from the marinade. Place on top of the breadcrumbs. Now add the remaining breadcrumbs to the top of the tofu, making sure to press the breadcrumbs on all sides so they stick to the tofu.
- Heat 1 -2 tbsp of olive oil in a large non-stick pan over medium to high heat. When hot add the breaded tofu and cook for 5 minutes on each side, turning gently, until golden brown and crispy. Serve with your favourite sides or in an epic sandwich!
Buffalo battered tofu tenders
Here we double batter tofu to create a super flavoured and slightly crispy shell – the tofu goes a little grizzly when cooked in the air-fryer to give a more “meaty” bite.
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Serves
Ingredients
- 200 g firm tofu
- 50 g White flour
- 90 ml plant milk
- 3.5 tsp garlic powder
- 2.5 tsp paprika
- 2 tbsp tomato puree
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp chilli powder or ½ tsp if you are sensitive to spice
Instructions
- Preheat oven to 200 C/ 190 C fan
- Or use airfryer
- Method;
- Press the tofu to remove any excess moisture.
- Cut into approx 2 cm thick pieces.
- In a large mixing bowl, add the flour, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp of salt, ¼ tsp of black pepper and mix well. Add the plant milk and mix well to form a batter. Add the tofu strips to the bowl and coat them gently and evenly in the batter.
- Place the tofu in an even layer in an airfryer and cook for 15 minutes at high temperature until nicely starting to roast and smell delicious (alternatively bake in a preheated oven at 200 degrees C for 25 mins).
- For the buffalo sauce;
- Mix 4 tablespoons of oil, 2 tablespoons of water along with 1 tsp of salt along with 2 tsp paprika, 3 tsp garlic powder, 2 tbsp tomato puree, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tsp of chilli powder or less if you prefer less spicy and mix well. Whisk these together until smooth.
- Remove the battered tofu from the airfryer into a large bowl. Pour in the buffalo sauce and mix well with a spatula or with your hands ensuring they are well coated.
- Place back in the airfryer in an even layer and bake for a further 15 minutes or alternatively bake in a preheated oven at 200 degrees C for 25 mins.
