Tag: recipe

Eating | Salt & Pepper Tofu Salad

Ingredients List – Salad

  • 1 1/2 teaspoons sesame seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 2 tablespoons raw almonds
  • 1 medium avocado, diced
  • 350gm baby spinach leaves
  • 1 medium heirloom tomato, halved then quartered
  • Additional salt and pepper to taste
  • 1/2 tablespoon dried chilli flakes (szechuan pepper works best apparently!)
  • 1/2 tablespoon freshly-ground black pepper
  • 1/2 tablespoon himalayan sea salt
  • 1/3 cup tapioca or rice flour
  • 1/3 cup canola oil
  • 1 block (500gm) extra-firm tofu

Ingredients List – Dressing

  • 3 tablespoons brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon mustard (dry)
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium fresh red chilli, finely sliced
  • 2 medium pickled onions, sliced

Method

1. You’ll need to remove the excess moisture from the tofu before you can coat it in your dry ingredients. Line a side plate with several paper towels. Place tofu on paper towels and cover with another four paper towels. Place another plate on top of the paper lined tofu, and find something heavy or weighted to sit atop this pile. I used a half empty container of oats! Drain for around 20 minutes.

2. Remove tofu from paper towels. Place on cutting board and cut tofu into bite sized pieces.

3. Pour the canola oil into a small pan, over medium-high heat.

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4. In a resealable bag, mix your dry ingredients – Add the flour, Himalayan sea salt, black pepper & dried chilli flakes. Reseal the bag and shake to combine.

5. Add diced tofu to the bag, reseal and shake to coat evenly. Remove individual pieces from the bag and drop carefully into the heated pan.

6. Cook over a medium-high heat for approx. 10-15mins, turning your tofu pieces to ensure they are sufficiently browned on all sides. Remove from pan from the heat and place tofu in a paper-lined dish and blot if necessary to remove the excess oil.

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7. In a small dish, add all of the dry ingredients from your dressing list. Add cider vinegar, slowly stirring to combine. Once the sugar and mustard has evaporated completely, add sliced fresh chilli and pickled onion.

8. In a separate bowl, combine spinach, tomato & avocado. Toss.

9. Sprinkle sesame, sunflower & pumpkin seeds and raw almonds on top of your salad. Arrange tofu pieces on top. Drizzle with sweet & sour chilli dressing.

10. The most important part of this method? EAT LIKE A KING!

Serves 1 very hungry vegan & an equally hungry vegetarian.

Love,

Charli ❤

Vegan Chilli Sin Carne

 

Ingredients (serves 4-6)

1 Yellow Capsicum

1 Red/Green Capsicum

1 Large Brown Onion

500gm field brown mushrooms

Cumin Seeds

Cinnamon

Himalayan Sea Salt

Freshly Ground Black Peppercorns

3 Large Kumara (Sweet Potatoes)

1 250gm Can Black Beans

1 250gm Can Chickpeas

Smoked Paprika

Olive Oil

2 Garlic Cloves

700ml bottle Passata (tomato puree)

2-3 Fresh Chillies

250gm tinned tomatoes

Fresh Coriander (a decent handful, incl. stalks)

Tumeric

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Method

1. Pre-heat oven to 200 degrees Celsius.

2. Dice kumara into pieces slightly larger than bite size, placing pieces into oven proof dish. In a separate bowl, combine approx. 1 tsp. each of paprika, cinnamon, salt, pepper, turmeric. Sprinkle spice mix over the diced kumara. Drizzle with olive oil and toss to coat and set inside the oven to bake for approximately 40mins, or until soft and golden.

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3. Roughly chop the onion, garlic, capsicum & mushrooms. Pick the coriander leaves and put aside, then finely chop the stalks. Finely chop the chillies. Deseed if you prefer less intense heat – I don’t deseed the chillies we get here in New Zealand at the supermarket because they’re not very hot.

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4. Place a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, capsicum and garlic and cook for 5 minutes, or until the onion is glassy. Set aside mushrooms.

5. Add the coriander stalks, chilli and cumin seeds (approx. 1 tbsp.) and cook for another 5-10 minutes, or until softened, stirring every couple of minutes.

6. Drain the beans & chickpeas, then add to the pan, along with the tinned tomatoes & passata. Stir well and bring to the boil, then reduce to a medium-low heat and leave for 25mins, or until thickened.
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7.  Stir in the roasted kumara, chopped mushroom and most of the coriander leaves. You may at this point also want to further season with salt & pepper.
Before serving, scatter the remaining coriander leaves over the top. Octo-lacto vegetarians might want to top with cheese and sour cream and serve with tortilla chips. I ate mine with some crusty bread and a bit of dairy-free margarine. It’s delicious!