I love summer foods! And you already know I’m a big tofu fan.
I decided to share 3 recipes that I make quite a lot, which also treat my body well!
I'm really trying to create more basic content, especially for those days when you’re just so tired of the heat and want a delicious, refreshing meal.
All 3 recipes are -
💎 Perfect for meal-prep and great after a few days in the fridge!!
💎 High in - protein, iron, fibre, calcium and much more goodness..
💎 Gluten-free - just use gf bread for the sandwich 😌
💎 Basic, great for starters.
KITCHEN ESSENTIALS
Non-stick pan (32 cm): https://amzn.to/3L9FolR

Recipes 🤝
Caesar salad (gf)
Ingredients
Salad dressing
3 tbsp white beans (or vegan yoghurt)
1 tbsp vegan mayo
4 tbsp olive oil
1/2-1 tbsp raw tahini
1/2 tbsp smooth dijon mustard
1/2 tsp (each): black Indian salt, garlic powder, sumac
1 tsp dried oregano
1 tbsp nutritional yeast
1/4-1/3 cup lemon juice (by taste)
1 tbsp apple vinegar (if using white beans)
Tofu & croutons
200g firm tofu
2 slices of bread
Tofu & croutons Sauce
1/4 cup olive oil
1/2 tsp dried oregano
1/2 tsp salt
Salad
7 leaves lettuce (mini romaine)
5 leaves red lettuce (mini romaine)
1 small red onion (thinly sliced)
1/2-1 tsp capers
Handful sliced walnuts
1/3 cup goji berries
Vegan parmesan (optional)

Method
1. Set the oven to 180ºC / 360ºF.
2. Break the tofu to medium sized pieces and cut the bread to medium sized cubes. Mix their sauce ingredients.
3. Add both to a baking sheet, drizzle the sauce and bake until the tofu is gold and the bread browned (10-15 minutes).
4. Blend the salad dressing ingredients.
5. Cut roughly the lettuce, and add everything to a wide bowl.
6. After baking, add the tofu and croutons, spread the dressing and mix until everything is coated. Serve with vegan parmesan on top.

Orange tofu (gf)
Ingredients
200-400ml orange juice (warning: 400ml is for sour addicts)
400g firm tofu
1 tbsp (each): cornstarch, chickpea flour
1/2 hot red pepper (chopped)
100g champignon mushrooms
150g shimeji mushrooms
1-2 stalks scallions (green onion, chopped to short rings)
1/2 cup broken raw cashews
Sauce
2 tbsp teriyaki sauce
2 tbsp mirin
1/3-1/2 cup tamari
1 tbsp agave syrup
1/4 cup lemon juice
Others
1 tbsp sesame oil (for frying)
Sesame seeds (for topping)
White basmati rice
Method
1. Preheat the oven to 200°C / 400°F.
2. Cut the tofu into medium cubes (3*3 cm / 1*1 inch), transfer to a bowl and sprinkle with cornstarch and chickpea flour. Mix until all pieces are evenly coated.
3. Place the tofu in the oven for 25 minutes, it should come out golden.
4. Add the sauce ingredients to a bowl and mix until combined.
5. Cut the champignon mushrooms into medium pieces and trim the base of the shimeji mushrooms to separate them.
6. In a wide pan, heat a tablespoon of sesame oil over medium-high heat and add the white part of the green onion.
7. After about a minute, add the mushrooms and sauté until golden.
8. Add the sauce, red pepper, and cashews.
9. After mixing and reducing for a minute, add the tofu.
10. Once there is a little sauce left in the pan, add the orange juice (if using less than 300 ml of orange juice, you can add a little water for cooking).
11. Cook until slightly reduced, if it bubbles too much, you can lower the heat but do not switch to low heat. Cook like this for about 5 minutes.
12. Serve alongside white rice, sprinkle sesame seeds and green onion on top.

Tofu & mushrooms sandwich
Tofu
200g firm tofu
Vegetables
1/2 red bell pepper
1/4 red hot pepper
1/2 small/medium red onion
1 handful champignon mushrooms
1 handful oyster mushrooms
1/4 cup sun dried tomatoes
Sauce / marinade
2 tbsp tamari
1 tbsp tiryaki
1 tbsp agave
1/2-1 tbsp sriracha
1 tbsp sesame oil
Sandwich
Flat bread / Ciabatta
Vegan cheese (I’m using 1 slice I cut to strips)
Smooth dijon mustard
Vegan mayo
Tomato
Rucola leaves
Method
1. Set an oven to 200ºC / 400ºF.
2. Cut the vegetables to medium sized chunks and transfer to a bowl / container.
3. Slice the tofu to thin slices (1 cm / 1/2 inch - thick). Set on a baking sheet cover by parchment paper.
4. Mix the marinade ingredients until smooth and brush the tofu with it, flip and brush the other side.
5. Spread the marinade over the vegetables. Shake / mix until covered by the marinade.
6. Arrange the veggies and tofu so there will be enough space for the slices of bread you’ll add later to the baking sheet.
7. Bake for 8-10 minutes.
8. Meanwhile, slice the bread and spread mustard and cheese on the upper part. Slice tomato thinly.
9. After 8-10 minutes, add the 2 bread sides on the baking sheet facing up and bake for another 5 minutes.
10. Spread vegan mayo on the other side, add the rucola, tomato, baked veggies, tofu. Close and enjoy!
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Timestamps:
00:00 - Intro
00:17 - Caesar salad
02:39 - Orange tofu
05:10 - Tofu & mushrooms sandwich

#summerrecipes #easyrecipe