Sarah Di Lorenzo’s delicious ways to eat tofu

TOFU SCRAMBLED BREAKFAST

• 1 block of firm tofu ( 450 grams)
• 2 tablespoons of nutritional yeast
• Pinch of salt and pepper
• 1/2 teaspoon of turmeric
• 2 tablespoons of milk of choice
• 2 teaspoons of extra virgin olive oil
• 2 tablespoons of yoghurt
• 1/2 teaspoon of garlic powder

Method

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1. Drain the water from the tofu. Crumble the tofu into tiny pieces, you can do this by hand. Add the salt, pepper, nutritional yeast, garlic, milk and turmeric. Combine.
2. Cook over a medium heat in the oil for around 5 minutes, or until any liquid has evaporated.
3. Reduce the heat and add the Greek yoghurt. Stir through for a creamy texture.
4. Enjoy with sourdough, avocado, spinach and mushrooms or whatever you like as sides.

TOFU CURRY

• 2 tablespoons of extra virgin olive oil
• 1 chopped onion
• 3 cloves of garlic
• 1 inch of chopped ginger
• 3 teaspoons of curry powder
• 1 teaspoon of cumin
• Salt and pepper
• 500 ml veg stock
• 250 gm of firm tofu diced
• 1 cauliflower chopped
• 1 can of crushed tomatoes
• 1 can of coconut milk

Serve with

• Brown rice
• Garnish – fresh coriander and yoghurt (optional)

Method

1. Start with oil in a deep pan and sauté the onion and garlic. Add the spices and ginger. Next add the tofu, tomatoes, stock, liquid, coconut milk, cauliflower, salt and pepper.
2. Bring to the boil and simmer for around 20 minutes.
3. Serve with rice, fresh coriander and a dollop of yoghurt.
4. Optional – sprinkle some pepitas over the top or crush nuts.

TOFU MOUSSE

• 150 grams of dark chocolate chips (melted)
• 345 grams of silken tofu (drained and at room temperature)
• 2 tablespoons of maple syrup
• 1 teaspoon of vanilla extract

Method

1. Melt the chocolate.
2. Add the vanilla, silken tofu and maple syrup to a food processor and blend until smooth.
3. Add the melted chocolate and blend again until smooth.
4. Chill in the fridge for a few hours, overnight is best.
5. Serve with chocolate shavings, chopped fruit, orange rind, mint leaves, berries, coconut cream, pretty much whatever you like.
6. Keeps in the fridge for 5 days.

CHOCOLATE PEANUT BUTTER MIDNIGHT CAKE

• 1 cup sliced almonds
• 1/3 cup of maple syrup
• 2tsp coconut sugar
• 2 cups rice flour (you can use all purpose flour)
• Pinch salt

1. Blitz in a blender adding approx ½-1 cup oil (rice bran/sunflower) till mixture comes together.
2. Press into the base of a lined 23cm spring-fold tin, bake at 180 till base is set and is starting to brown.

• 600-800 grams silken or soft tofu
• 400 grams dark chocolate (melted)
• 1cup of maple syrup
• 2 tsp vanilla extract
• Pinch salt
• ¾ cup smooth peanut butter

1. Blend tofu, maple syrup, vanilla, salt, and peanut butter till smooth. Then add melted choc and whiz till combined, pour over base and bake a further 25 mins.
2. Allow to cool.

Note – Flours and chocolate can be substituted for non vegan/gluten free if this is not a consideration.