Archive for ‘Soya & Tofu Recipes’

I have recently developed an obsession with tempeh. My husband really likes it too, not that he complains a great deal about anything else I make (but I do aim to please, mostly, depending on the time of the month and whether or not you spoke to me before 10am that morning). This recipe features one of my staple favourites when I'm craving a unique flavour: ...

Hey Brits, it really is summertime. That's code for salad season! Despite what you may think when you look out the window, or when you go out for a stroll in your mac, it is technically the summer. The weather, at least in the Southeast of England, has been so humid and muggy that the last thing I've wanted was a hot meal. As ...

I want to preface this post by first saying I know there's no way to fully cover this topic in any single blog post. I simply mean this as an introduction and nothing more. I think it would be fair to guess most people know you can find tofu in both firm and soft varieties, but what's the meaning behind these differences? What's the difference between these products and why ...

An interesting concoction for bean curd lovers at least, this bastardised form of nigari tofu came to me after a discussion with someone about Vietnamese food. Vietnam is the only Southeast Asian country that uses dill (in fact, the Vietnamese use more fresh herbs than any of the others), and this is due to the past French influences (they are also the ...

Quite a few people ask me how I make tofu and my usual response is "it's just like making paneer!" The response is a lot of puzzled looks. Apparently there are quite a few people who don't know what paneer is, let alone how to make it. But these questions made me ask myself if, since the processes are similar, a mix of tofu and paneer could ...

Spinach is my BFF I crave it, sometimes irrationally, and I cannot rest until I've had my fill of this luscious green. I am convinced people who say they hate spinach have simply been served the frozen variety during their childhood, and frozen spinach really is enough to scar a person for life. I think a palak or saag is the perfect way to convince a person that spinach ...

Despite the fact that my Soyquick caught fire a few weeks ago (!!), I have not had any more problems and have got back to fulfilling my regular fresh tofu cravings. Once you have your tofu, this recipe is both easy, tasty, and nutritious. The key, like with many things I cook, is heaps of ginger and boat-loads of garlic. ...

I love my home made tofu; I obsess over it and would eventually like to consider marrying my Soyquick. I love trying different combinations of flavours in my tofu, but those flavours are always things I add after the coagulation process. That is I wait until the curds are separated from the whey and I then mix any additional ingredients ...

Looking for a quick and easy okara recipe? Try these veggie meatloaves on for size (or eat them at least). What's this okara stuff? Okara is the soy pulp you are left with in the process of making soy milk. To make soy milk, soaked soy beans are ground with water. The water then filters out to make the "milk" and the pulp left in the ...

This vegan recipe is a real treat, with powerful flavours and filled with fabulous textures. Served as an appetiser or as a main meal, this is an incredibly simple concoction I think should be added to the list of easy gourmet vegetarian recipes (what is "gourmet" anyway? Pretty food with big flavours? Time in the kitchen? Hmmm)....