Week 2 is all about tofu. Even a few months ago, I’d have made ‘that tofu face’ and told you that it was a squidgy jelly mess with zero flavour and “I’ll stick to chicken, thanks”. But with a little practice and some expert tips from those in the know (press it, bake it or deep fry it), it can take on a whole new texture and is great at absorbing whatever flavour you want to throw at it.
This recipe is from Vegan Street Food by Jackie Kearney – which details her foodie travels from India to Indonesia – parts of the world that don’t rely heavily on meat products like we do in the West.
A word of warning – some of the recipes in this book have a LOT of ingredients – which at first glance can put you off. But look closer, seek out the ingredients and you’ll be rewarded. Here is one of the most straightforward recipes, which is full of flavour and draws on simple staples you’ll most likely already have in the cupboard.
Cashews, dried chillis, garlic and ginger combine with 400g tofu, 2-3 tablespoons of marmalade and 2 tablespoons of soy sauce. Toast the nuts, soak and then tear the chilli. Bake the tofu for 10-15 minutes on gas mark 5; fry the garlic and ginger until golden brown, then add the tofu, nuts, chillis, marmalade, soy sauce and 4 tablespoons of water. Simmer gently, add more water if needed and serve with steamed rice (or not if it’s a low carb day). I added broccoli and mushrooms to bulk it out instead of the rice.
380 kcals, 27g protein, 24g carbs, 19g fat (only 2g saturated)