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5 Ways to Cook Tofu



For the pastry

  • Vegan pastry

For the Filling

  • 400g firm tofu - pre-squeezed

  • 1 tbsp oil

  • 1 onion, roughly chopped

  • 2 garlic cloves, roughly chopped

  • 1/2 lemon, juice

  • 1/4 teaspoon salt

  • 4 tablespoons nutritional yeast powder

  • 3/4 cup non-dairy milk

  • 1 tablespoon tahini

  • 150g sundried tomatoes, drained

  • 2 large tomatoes sliced


  1. Place your pastry over a quiche tin.

  2. In a large frying pan, add the oil and heat moderately.

  3. Add the onion and garlic and shallow fry until soft and golden and place aside.

  4. Drain the moisture from the tofu and crumble it into a high-powered blender. Then add the lemon juice, salt, yeast powder, milk, tahini and 100g of the sun-dried tomatoes.

  5. Roughly chop the rest of the sun-dried tomatoes

  6. Bring everything together in the blending cup and mix.

  7. Pour the filling onto the pastry

  8. Slice the large tomatoes and place on-top of the tofu mixture

  9. Bake for 50 minutes - 1h10. This is dependent on how liquidy your mixture is. Keep checking until a knife comes out moderately easily (should not be dry).


Stuffed Bell Pepper


  • 1 green bell pepper

  • 1/4 cup chopped onion

  • 200-250gms firm tofu drained and crumbled

  • 1 clove garlic minced

  • A dash of dried oregano

  • A dash of dried basil

  • salt and pepper to taste

  • 1/3 cup chopped tomatoes


  1. Preheat oven to 175°C.

  2. Slice green peppers in half and take out the membranes and seeds.

  3. Sauté some onion.

  4. Mix the sautéed onion and the chopped garlic, tomato and spices into the crumbled tofu Stuff pepper halves with tofu mixture. Optionally add any toppings you might like

  5. Bake at 175° for 35-40 minutes, or until green peppers are tender.


Vegan Fried Egg Recipe


Makes around 8 vegan fried eggs

For the egg whites

200 gr silken tofu

2-3 tbsp (25-30 gr) chickpea flour

100 g vegan cream

1 tsp (~5 gr) corn starch

1 tsp (4-5 gr) Kala Namak

For the egg yolks

1/2 tsp turmeric

1 tsp (5 gr) chickpea flour


  1. Put all the ingredients for the egg whites in a blender and blend well. Set the mixture aside.

  2. Then put 4-5 tbsp of the egg white mixture in a small bowl and mix it with the rest of the ingredients for the egg yolk.

  3. Heat a small frying pan on medium heat, add a little oil and pour in about 2 tbsp of the egg white mixture. The larger you make the eggs, the more easily they will break when taking them out of the pan, so don’t make them too large. Wait a short while before adding one tsp of the egg yolk mixture in the middle. Shape the mixture into a little circle with the teaspoon to make it look like an egg yolk.

  4. Let the eggs fry for 3-4 minutes and carefully remove them from the pan. Allow them to set briefly before serving.


Tofu Scrambled Eggs


  • 1 (red) onion

  • 1 tomato

  • 1/2 bell pepper

  • 200g of tofu

  • pepper

  • turmeric


  1. Sauté onion in some olive oil on medium heat for 1-2 minutes

  2. Add bell peppers

  3. After 2-3 minutes, add broken up tofu. You can do this either with your fingers, or with a fork. I always just break it up with my fingers, as it is much quicker and gives me more control

  4. 4. Add salt, pepper and turmeric. If you are not sure if you like turmeric, start with half a teaspoon, and adjust to taste

  5. Add tomatoes

  6. It adds moisture and improves the texture

  7. Eat on its own, or with toast. I love to eat it with bagel and cashew "cream cheese" spread


Vegan Won ton Soup


Won tons

  • 20 wonton wrappers

  • 500g firm tofu, pressed

  • 3 garlic cloves, minced

  • 2 tsp ginger, minced

  • 1 large carrots, finely diced

  • 100g mushrooms, finely diced

  • 2 stalks of green onion, diced

  • 2 tbsp rice vinegar (or regular vinegar)

  • 2 tbsp soy sauce

  • 2 tsp sesame oil

  • 1 tbsp smoked paprika

  • 1 tsp salt & pepper

  • Note: can add more garlic powder, onion powder and dried coriander for more flavor


  • 4 cups vegetable broth

  • 1 tablespoon ginger, minced

  • 2 tsp sesame oil

  • 2 tsp soy sauce

  • 1 ½ tbsp miso paste

  • 250g Shitake mushrooms (or regular but not as flavorful)

  • 1 medium Chinese cabbage

  • Note: can add more garlic powder, onion powder and dried coriander for more flavor


  1. Add the tofu to a bowl and mash with your hands. Add the mushrooms, and all other ingredients, mix until combined. Add that to a hot pan with some oil and fry till cooked (around 10-15 minutes). Keep tasting it and adjust the seasoning to make sure it’s flavorful. Set that aside when it is cooked.

  2. Add 1 heaping tablespoon of filling in the middle of a wonton wrapper. Dip your finger into some water and run it along two edges. Fold the edges together into a semi-sun. Make sure it is sealed. Then take the two ends and fold them over to meet and press the ends together. Repeat with remaining wrappers and filling until complete.

  3. In another pot fry up the garlic, ginger and scallions till fragrant (1-2 minutes). Add your mushrooms and let them cook for 3 minutes. Then add your vegetable broth, miso pastes, Chinese cabbage and other seasoning (like the soy sauce). Keep tasting it to make sure it is not too salty or if it is lacking anything! Allow this to simmer on low to medium heat for around 10 to 15 minutes to let the flavors build up.

  4. Once the broth is yum, switch the heat up to boiling and toss in your wontons, allow them to boil for 4-8 minutes (really depends on the won ton wrappers you used)

  5. Serve it with some extra scallions and chili flakes!

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