I’ve always found tofu one of the toughest foods to present well – this may be why we see a lot of tofu scramble on our news feeds, because at least messy is the look we’re going for! After doing my research, firm, pressed tofu is definitely the way to go if you want it to act like an aesthetic substitute for meat. Even with this in mind, you need to be super careful marinading and tossing it so as not to have it fall apart.
One thing that appearance can’t take away from tofu is that it can taste amazing when seasoned well. My favorite way to have it is baked – the crispy edges really improve the taste, and like chicken, so many different marinades can be used to flavor it.
Here’s a little mixture I put together for lunch recently. I was feeling something very fresh, but at the same time with enough protein, fat and carbs to keep me full. This recipe can be played around with to suit your own liking, but I’m very happy with it and I’ll be making this again for sure.
This recipe is vegan and serves two
- Firm tofu, 200 g
- Quinoa, 200 g
- Veg stock, 400 mL
- Red onion, 1
- Cashew nuts, 50 g
- Cucumber, 1/2 large
- Lime, 1/2
- Tomatoes, 50 g
- Parsley, handful
- Chives, handful
- Sea salt
For the marinade:
- Thai sweet chilli sauce, x3 tblspns
- Olive oil, 1 tblspn
- Soy sauce, x2 tblspns
- Ginger, 1/2 thumb
- Preheat the oven at 180 degrees Celsius.
- Prepare the marinade by mixing all ingredients together well. Chip up the chunk of tofu into about 20 even squares. Toss the tofu into the marinade and stir very carefully. Leave to marinade for an hour or bake instantly on a tray covered with baking paper straight away (still comes out tasty).
- Bake the tofu cubes for 30 mins, turning each peace halfway.
- Mix the veg stock and quinoa and place in a small saucepan over medium heat for approx. 20 mins, stirring consistently.
- Fry off the cashews on a pan over medium heat, with a drop of oil and a pinch of salt for two minutes at most, stirring well (they burn very easily).
- Chop up the onion, tomatoes, cucumber, parsley and chives well, toss into a mixing bowl with lime juice and stir very well.
- Serve all ingredients together between two serving dishes. Best eaten immediately.