Stir-Fry Peanut Tofu with Cauliflower Rice

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Stir-Fry Peanut Tofu with Cauliflower Rice
This is a vegan, low carb, gluten free dish that is packed with phytonutrients, antioxidants and protein. The tofu is crispy and delicious - I used a combination of red peppers, courgettes, mushrooms and red onion in the stir fry but you can add your favourite vegetables to the dish. The cauliflower rice is low carb - cauliflower is a cruciferous vegetable which contains sulfuraphane
Prep Time 30 mins
Cook Time 1 hour
Servings
people
Ingredients
Peanut Tofu
Stir Fry
Cauliflower rice
optional extras
Prep Time 30 mins
Cook Time 1 hour
Servings
people
Ingredients
Peanut Tofu
Stir Fry
Cauliflower rice
optional extras
Instructions
Peanut tofu
  1. Drain the tofu and roll on absorbent towel to remove as much moisture as possible. Then pre-heat the oven to 180 degrees
  2. Cut the tofu into small squares and place on a parchment lined oven proof dish. Brush with the olive oil and then place into the oven for 25 minutes or until dry and firm. Remove from the oven and set aside.
  3. Prepare the sauce by whisking together the peanut butter, remaining olive oil, 1 tbsp tamari, maple syrup and sriracha. Add the tofu to the sauce and stir until fully coated - set aside to marinate for 20 minutes.
cauliflower rice
  1. Heat a large frying pan, add the oil, shredded cauliflower, tamari and garlic. Reduce the heat and place lid on the pan. Cook for about 5-8 mins until tender - check regularly and stir.
Stir-Fry
  1. In the meantime, add 1 tbsp olive oil to a wok - add the stir fry veggies and add a dash of tamari - stir fry for 5 minutes - then add the peanut tofu to warm through.
  2. Place cauliflower rice onto a serving dish and top with the veggies and tofu. Garnish with chopped coriander and serve.

Vegan Chinese Fried Rice

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Vegan Chinese Fried Rice
This has a spicy sauce with rice, tofu, cashew nuts, peas, carrots, spring onions, coriander leaves and garlic - it is delicious. You could serve this as a light lunch or as an accompaniment.
Instructions
  1. Place the cubed tofu into a oiled baking dish and put into oven on 180C for 20 minutes or until starting to brown.
  2. Put the rice into a saucepan and add water. Place on heat and bring to the boil. Simmer for 25 mins or until soft. Drain and set aside.
  3. In a separate bowl mix together the sauce ingredients. When the tofu is cooked, remove from the oven and then scoop it into the sauce bowl. Allow to marinate for 10 minutes
  4. Scoop the marinated tofu from the bowl and place in a large frying pan with 2 tablespoons of the sauce. Place on heat and cook for 10 minutes. Then add the onion and garlic and continue yo cook for another 5 minutes before pouring in the remaining sauce.
  5. Then add the carrots and peas, followed by the rice. Mix well and cook for a further 5 mins. Then serve. Garnish with some toasted cashew nuts and coriander.

Tofu Satay with Pineapple Salsa

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Tofu Satay with Pineapple Salsa
The satay sauce and pineapple salsa really compliment each other in this dish - its delicious! Served here with some brown rice.
Instructions
Tofu
  1. Slice the tofu into 8 equal sized slices. In a bowl , mix the ground spices, garlic, tamari and oil together. Add the tofu and allow to marinate for 30 minutes. Then place the tofu on a greased baking sheet and bake for 20 minutes, turning once halfway through.
Satay Sauce
  1. Heat oil in a large pan and add the onions, garlic, chilli and ginger. Fry for about 5 mins. Then add the ground spices and cook for a further minute.
  2. Then add the coconut milk, tamari, xylitol, lemongrass, and simmer for 20 minutes until reduced by half. Stir in the peanut butter and continue to simmer for another 10 minutes.
  3. Remove the lemongrass from the sauce and place in a blender. Blend until smooth.
Salsa
  1. In a bowl mix all the salsa ingredients together.
  2. Serve the baked tofu on some brown rice, with the satay sauce and pineapple salsa.

Marinated Baked Tofu with Satay Dipping Sauce and Cucumber Salad.

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Marinated Baked Tofu with Satay Sauce and Cucumber Salad.
Tofu picks up flavours easily and the flavours in the marinade for the tofu together with the satay dipping sauce, really make this a delicious dish. Served with cucumber salad and some brown rice to make a complete meal.
Prep Time 30 mins
Cook Time 30 mins
Servings
people
Ingredients
Marinade for tofu
Prep Time 30 mins
Cook Time 30 mins
Servings
people
Ingredients
Marinade for tofu
Instructions
  1. Place all of the marinade ingredients into a bowl and stir.
  2. Cut up tofu into large chunks and place into marinade. Leave for 30 minutes.
  3. Heat over to 180C. Prepare ovenproof dish by greasing with coconut oil to prevent tofu from sticking.
  4. Place tofu chunks into prepared dish and pour over any remaining marinade. Place in oven and cook for 25-30 mins, turning over after 15 mins.
  5. When cooked set aside and put 4 slices on each skewer.
Satay sauce
  1. Mix all the ingredients in a bowl and leave to one side.
cucumber salad
  1. Mix vinaigrette ingredients together. Place cucumber and chilli in bowl and pour over vinaigrette.
  2. Serve the marinated skewered tofu with the satay dipping sauce, cucumber salad, brown rice and garnish with some fresh chopped coriander.