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Sonya Meagor
07773 298 269
Sonya Meagor
07773 298 269

Spicy Tofu Vegan Recipe

Have you heard that this weekend is the Vegan Summer Fest, in Earl’s Court London and next week is National Vegetarian Week? I wonder how many of you are participating?

 

People choose not to eat meat for a variety of reasons and the complete avoidance of all animal products is on this rise (veganism).

 

Some people choose a vegan or vegetarian diet because of faith and religious reasons, others for health reasons – diets rich in plant foods can reduce the risk of many chronic diseases, and many others choose it for ethical reasons – helping prevent the exploitation of animals and help protect the environment.

 

World meat production has quadrupled since the 1960s and in some places there are now four and a half times as many tonnes of pig produced and world chicken production has increased by nearly 13 times.

The Food and Agriculture Organisation of the United Nations predicts that by 2050 world meat production will have almost doubled and it is said this will continue to contribute to global warming, and other effects on the environment.

 

It is widely accepted that worldwide we need to cut back on meat consumption and this has been covered in the media with documentaries and celebrity chefs advocating we cut down too.

 

Are you a vegetarian or a vegan, or maybe you participate in Meat Free Mondays or are a flexitarian (veggie during the week and eat fish/meat at the weekends – like me!)? Even if you don’t but enjoy a veggie dish from time to time, I have got a treat for you.

 

Here’s my quick and simple recipe for a spicy vegan dish…

 

Tofu Vegan Recipe Eco Cuisine

You will need these:

500g pack tofu

3 tablespoons oil

2 spring onions

Soy sauce

Brown sugar

Chilli flakes

Sesame seeds

Sesame oil

Salt

1 clove garlic crushed

 

Method:

Slice your tofu into bite-sized pieces and dry it with kitchen paper. Then, heat your oil and gently fry the tofu on each side to colour it but be sure not to cook until crisp, as we want to keep it moist in the middle. Put to one side.

 

Next, make your sauce ready to add to your other ingredients – one tablespoon of soy sauce, a teaspoon of brown sugar and a teaspoon of salt with a tablespoon of hot chilli flakes and 1/2 cup water. Stir!

 

Finely chop your spring onion and mix with crushed garlic and add to your pan, gently frying in the oil until the onion is a bit crispy. Then, add the sauce and keep stirring until it thickens a little.

 

Pour the sauce over the tofu and add a drizzle of sesame oil and a sprinkle of sesame seeds.

 

You can serve with some leafy greens or spinach or maybe a green salad.

It’s that easy!

 

This can be served hot or at room temperature and it keeps in the fridge for 3/4 days.

 

You can even adjust your seasoning to suit your taste after the first try – more chilli or more sesame, in the past I’ve added lemon juice too which adds another dimension to the flavours.

 

Tried it and love it? Do let me know and share pictures with me on my Facebook page.

 

Enjoy!

Sonya

 



Categorised as: Caterers