Tag: Tofu

Vegan Lentil Lasagna

For as long as I can remember Lasagna has been my favourite dish. I love a good vegetable lasagna packed full of whatever the season has to offer, but lentils provide this beaut more of a meaty texture. This dish is packed full of flavour, and a tofu topping means you don’t need to faff about with a bechamel and worry about lumpy sauce = win! 


Vegan Lasagna with lentils and kale
Serves 4-6

1/2 tbsp coconut oil
1 large onion
2 garlic cloves
200g puy lentils (soaked overnight if possible)
400g tin chopped tomatoes
1 tbsp oregano
1/2 tbsp thyme
1 tspn ground cinnamon
2 tbsp tomato puree
400ml vegetable stock
80g kale
1 tbsp maple syrup
1 tbsp apple cider vinegar
Salt and pepper
6 – 8 lasagne sheets (depending on the size of your dish)

For the topping:
1 block of firm tofu (drained)
3 tbsp pine nuts (keep an extra few to sprinkle on top)
80g spinach (washed and dried)
Salt and pepper
A few cherry tomatoes
A few basil leaves

  • In a large saucepan, melt the coconut oil on a medium heat.
  • Chop the onion and garlic and add to the pan and cook for five minutes.
  • Rinse the lentils and add to the pan, along with the chopped tomatoes, oregano, thyme, cinnamon and tomato puree. Cook for five minutes.
  • Gradually add the vegetable stock, along with the kale, maple syrup and apple cider vinegar. Cook for about 25 minutes until the lentils are cooks. Season with plenty of pepper and a little salt.
  • Meanwhile in food processor, add the drained block of tofu, the pine nuts and spinach and blend until smooth. Season with salt and pepper.
  • In a large oven-proof dish add half of the lentil and kale filling and spread evenly. Lay the lasagne sheets covering the filling.
  • Spoon half the tofu mixture and spread evenly across the pasta sheet. 
  • Spread the remaining lentil mix over and top with more pasta sheets and the rest of the tofu mixture.
  • Top with sliced cherry tomatoes, pine nuts and a few basil leaves.
  • Bake in a pre-heated oven at 180C for thirty minutes.
  • Serve with some tasty salad leaves.

Enjoy!

Veronica x

 

Tofu scramble with cavolo nero [vegan]

I’ve definitely become a breakfast convert. Don’t get me wrong, I never skipped it, I can’t miss meals….I mean, food, hello!! I just wasn’t ever that adventurous. Back in the day, I used to just eat very sugary cereal or a couple of slices of toast and jam. Pretty standard, pretty dull. Don’t get me wrong, I sometimes do just eat toast and jam, and have a pretty standard weekday breakfast of porridge, dang good porridge, but at the weekend I try to create a delicious more complex breakfast, after all it’s the most important meal of the day, right?

I used to really enjoy eggs for breakfast, so if you’re new to veganism or looking for alternative and are missing that eggy texture to go with your breakfast then you really need to try tofu scramble. Tofu is pretty bland on it’s own but once you’ve added some spices you’ve got yourself a flavoursome dish.

 

Tofu scramble with cavolo nero
Serves 2

1 block of firm tofu
4 stalks of cavolo nero
1 tbps coconut oil
1 small onion
1 tspn turmeric
1/2 tspn cumin
A pinch of ground coriander
A pinch of dried chilli flakes
Salt and pepper

  • Empty the tofu out of the pack and drain any liquid. Pop the tofu block on a plate, and place another plate and a heavy object on top of it and leave for half an hour to drain any excess liquid. 
  • Melt the coconut oil on a medium heat in a frying pan.
  • Finely chop the onion and add to the frying pan, fry for five minutes until softened.
  • Add the tofu and using a wooden spoon gently break it up.
  • Add the turmeric, cumin, coriander and chilli flakes and stir into the tofu.
  • De-stalk the cavolo nero and finely chop, add to the tofu. 
  • Leave to cook for ten minutes, stirring occasionally so it doesn’t stick to the pan.
  • Season with salt and pepper.

Enjoy!

Veronica x

Cruelty free: Chocolate Orange Tofu Cheesecake

Newsflash! Tofu is awesome and here is the proof.

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Tofu, I think has a bad reputation. I kind of understand why. I mean, it doesn’t exactly look appealing (see one of the pictures below) and on its own is pretty bland. But, it is the lack of flavour that is Tofu’s genius, making it an extremely versatile ingredient. Sweet or savoury, sliced or scrambled it has a lot going for it. That’s right I said scrambled and it is good, fried until crispy and added to a stir-fry also good, or blended with chocolate and sugar to make…..CHEESECAKE! That’s right I said it.

Cheesecake was one of those deserts I hated as a child, the name put me off alone and I always refused it without so much as a teeny taste. Then I grew up. Watched that Friends episode, you know, The One with all the Cheesecake. Discovered my love and adoration for this delicious desert. How is it possible to have that creamy loveliness in vegan form? Well here it is and it is thanks to our new friend tofu, and chocolate obvs!

I found this recipe one day randomly googling vegan food and came across it on the Guardian. I have adapted it slightly here but have also made the one on their site and that is equally as good. This one just saves a little time without having to faff around toasting hazelnuts, forgetting about them and then burning them, but if that is your thing go for it.

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photo 4-16

photo 2-21

photo 3-19

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photo 5-20

Ingredients

For the base:
10 hobnob biscuits
3 tbsp dairy free margarine
2 tbsp cocoa powder
2 tbsp icing sugar

For the filling:
300g silken tofu (there is more than one type of tofu, you need silken for this recipe)
100g 70% + dark fair trade chocolate (dairy free)
2 tbsp fairtrade cocoa powder
4 tbsp icing sugar
grated zest of one orange (you can leave this out if you prefer)

1. Blitz your biscuits in a food processor until fine, or bash them in a bag using a rolling pin. Add the cocoa and icing sugar and mix through thoroughly.
2. Melt the margarine and add to the biscuit base and mix in. Press firmly into a flan or cake tin (I used a 20cm).
3. Leave to chill in the fridge whilst you make the filling.
4. Drain your silken tofu, and blitz until smooth in your food processor or get those muscles going and using a wooden spoon!
5. Melt the dark chocolate using a bain marie (that’s just a bowl standing in a saucepan of hot water).
6. Add and mix the cocoa, icing sugar and orange zest to the tofu, and the melted chocolate.
7. Spread the filling over the biscuit base. Chill in the fridge for another couple of hours, if you can wait that long!

This is really tasty and only takes about half an hour to make, plus it is much less fattening than a normal cheesecake!