Tomato & Basil Breaded Tofu Triangles

Tomato & Basil Breaded Tofu Triangles

With seasoned Garlic Mixed Potato Wedges &

Wilted Spinach, Kale & Sundried tomato Salad

Photography by Rainbow Chef Copyright © 2018. All rights reserved

So the week is at the later and as always’, the fridge is almost bare apart from one pack of Tofu and some salad items (if we’re lucky!) and it’s at this point that one used to ponder on what to make for tonight’s tea; until I had a brainwave that is!

There is always an abundance of homemade bread rolls in the freezer and I always have a shed load of dried herbs and spices in the store cupboard; I know-breaded Tofu fingers!!

CRISP, TANGY, SUCCULANT- These crunchy coated savoury delights are not only the perfect comfort food (particularly on a rainy evening), but are healthy as they are packed full of protein and free of the bad stuff and great for kids! They also make for great party food snacks served up with plan-based dips, here’s what you do.

What Will I Need?

Large Cooking Pan

Colander

Tofu Press (OR 2 chopping boards, a clean tea towel and 5 heavy books)

Baking Tray

2 Small Bowls

Measuring Spoons

Mixing spoons

Food Processor

1 x Large Plate

Pallet Knife

Greaseproof Paper OR Kitchen Roll

Non-stick Frying Pan

Aluminium Foil

Ingredients

For the Sweet Potato Wedges

1 Large Sweet Potato

1 Large Maris Piper Potato

1 Clove Garlic Crushed

1 tsp. Mixed Dried Herbs

Pinch Pink Himalayan Rock Salt OR Sea Salt

Freshly Ground Black Pepper

½ tsp. Smoked Paprika

2 tbsp. Olive Oil

For the Tofu

400g Block organic Tofu drained and pressed (I use Cauldron Firm Tofu)

2 tbsp. Tomato Puree

1 tsp. Smoked Paprika

1 Fresh Garlic Clove Crushed

1 tsp. Dried Basil

¼ tsp. Freshly Ground Black Pepper

Pinch Pink Himalayan rock Salt OR Sea Salt

1 tbsp. Olive Oil for frying

For the Crumb Coating

1 x Fresh Wholemeal Bread Roll

1/2 tsp. Garlic Powder

¼ tsp. Freshly Ground Black Pepper

Pinch Pink Himalayan rock Salt OR Sea Salt

For the Salad

½ Large Bag Spinach

¼ Large Bag Chopped Curly Kale

5-6 Sundried Tomatoes in Olive Oil

4-5 Fresh Plum Tomatos

¼ Cucumber Cubed

½ Bell Pepper cored and cut into thin stips

½ Medium Red Onion

¼ Freshly Squeezed Lemon Juice

Pinch Pink Himalayan rock Salt OR Sea Salt

Freshly Ground Black Pepper to taste

Method

For the Tofu Fingers (Stage 1)

Wrap the drained Tofu in a clean tea towel, and then place this on a chopping board followed by another chopping board and 5 very heavy books. OR use a Tofu press (I don’t own one of these!). If using the book pressing method, I recommend pressing for 2 hours as you get a texture that’s not too firm but not too soft-just right!

Meanwhile…

Preheat your oven to 180 degrees C (200 Degrees Gas)

For the Salad

1. Wilt the spinach and Kale by simply placing in a large cooking pan, and pouring boiling water from the kettle over the top, then cover and let sit for 5 minutes, then in a colander drain and cool with cold water.
2. Place all Salad items in a large bowl and the then lightly mix with your hands until all the fresh vegetable are coated in the lemon juice mixture. Let rest in the fridge until needed. 

For the Mixed Potato Wedges

1. Chop the Sweet potato in half down the centre, then cut each half into quarters to form wedges. Repeat with the other Potato.
2. Place the wedges on a Baking Tray along with the Olive Oil, Crushed garlic and herbs, then massage with your hands until well coated and set aside until needed. 

For the Tofu Fingers (Stage 2)

1. In a small bowl mix together the tomato Puree, Smoked Paprika, crushed garlic, dried Basil, salt and pepper until well combined. Set aside.
2. For the crispy crumb coating, pop the fresh bread roll in a food processor and blitz until fine crumbs are resembled. Place in another small bowl and then add the remainder of the dry ingredients until well combined.

 Place the Potato Wedges in the oven at this point, then:

1. Take the pressed Tofu and cut down the centre of the depth, then cut into 8 fingers across the shortest length.
2. Using a Pallet Knife spread each of the Tofu fingers evenly with the tomato mixture-You only want a thin coating. 
3. Dip each of the fingers into the breadcrumb mixture, coating the entire piece as evenly as possible; then place on a large plate.
4. Heat the oil in a shallow frying pan, then place the breaded fingers and cook on each side for around 2-3 minutes until golden; wrap in Aluminium Foil to keep warm (and prevent from burning) in the oven until the wedges are crisp and golden.

Serve Piping hot with a generous portion of the salad, potato wedges and lashings of Tomato Ketchup. Enjoy!

As always, I would love to hear your results and what you think to my recipe. This is another firm favourite in my home and I hope it’ll become yours too-happy cooking!

Smokey Avocado & Chic Pea Mash

Smokey Avocado & Chic Pea Mash

 

Photography by Rainbow Chef copyright © 2018. All rights reserved.

Hello everyone, hoping you’re having a fabulous week so far, in the UK we still have that heat wave going on and it just gets hotter by the day! Although I certainly am not complaining as I have been able to sit and work on my various projects in the garden which is always lovely. 

Now, the hot weather always makes me steer towards cold meals (naturally), I don’t wanna be near an oven for too long and so I thought I would share with you all another very quick and very scrummy recipe that is yet again, very versatile!

Citrusy, cool and smooth, this Avocado and Chic Pea Mash makes a great filling for sandwiches and wraps OR even as a refreshing dip to be scooped up with tortilla chips AND even as a salad dressing!

Enough chit chat let’s start!

What Will I Need?

 

Hot Plate OR Non-stick Frying Pan

Mortar & Pestle

Food Processor OR Blender

Grater

Lemon Juicer (if you have one)

Spatula OR Spoon

Medium Size Sterilised Glass Jar OR Air-tight Plastic storage container

Ingredients

1 x Medium very ripe Avocado

½ Tin Chic Peas drained and rinsed clean

½ tsp.Cumin Seeds OR Ground Cumin

1 tsp. Smoked Paprika

Zest Half Unwaxed Lemon finely grated

1-2tsp. Fresh Lemon Juice

¼ tsp. Fresh Ground Sea Salt

Method

1. Toast the cumin seeds on a high heat until they let of a strong aroma (about 30 seconds). Then grind down in a Mortar & Pestle to form a powder.
2. Place all the ingredients into a food processor fitted with an ‘S’ blade OR blender and blitz until smooth (about 1-2 minutes) being sure to scrape down the sizes of the bowl with a spatula OR spoon to ensure all the mixture is well combined.
3. Place in a sterilised glass jar OR Air tight plastic container and keep refrigerated. This will keep for 5 days (if you can bear to stop eating it!).

Nice-cream Bananza! Lemon Vanilla & Chocolate Peanut Delight

Nice-Cream Bananza!

Lemon Vanilla Banana Nice-Cream

&

Chocolate and Peanut Delight 

Photography by Rainbow Chef Copyright © 2018

Welcome back everyone! What have you been up to? Lots of home cooking and baking I hope! I do apologise profusely for not posting any recipes for quite some time, I have been super duper busy with…well. A LOT of exciting projects, as well as life in general.

So right now we have a heat wave in the UK, It’s SUPER DUPER SIZZLING!!! With temperatures soaring to highs of 30 degrees Celsius (which is roasting for us!).

Now as much as I do love the sun, the heat is getting to me and so I have used this as the perfect excuse to share with you all a really simple summer recipe that is bound to cool you down know end. It’s super versatile to, you can add absolutely anything you like to it, from tart berries to nut butters, chocolate chips, toasted nuts and seeds, spices and more!   

Refreshing, sweet and citrusy, this Banana Lemon Nice-cream is packed full of flavour and also surprisingly healthy; it doesn’t require any added sugars as it uses Bananas at their healthiest stage (when they’re basically crawling out of their skins!) where all the fruits natural sugars are released. Banana Nice-cream is the perfect summer cooler to enjoy on its own and works beautifully as an accompanying addition to a pastry based desserts, as it’s wonderfully light in texture.

Banana & Vanilla Nice-Cream

What Will I Need?

Food Processor OR Blender

Freezer Safe Plastic Container

Spatula

Ingredients

3 Frozen and Chopped Very ripe large Bananas

Zest of 1 x Lemon

2 tsp. vanilla Extract

Method

1. Place all the ingredients into the bowl of your Food Processor OR Blender and blitz until smooth; you may need to scrape down the sides of the bowl to ensure all the ingredients have completely blended.
2. Using your spatula, Place the smooth Banana mixture into a Freezer Safe Plastic Container and let freeze for about 2 hours. 

Serve & Enjoy!

That’s all there is to it!

Banana, Chocolate and Peanut Delight Nice-Cream 

Photography by Rainbow Chef Copyright © 2018

Naughty but nice, my Banana, Chocolate and peanut Delight Nice-Cream certainly doesn’t compromise on flavour.

Rich, fudgy and decadent; this  version of the recipe is a MUST!

What will I need?

Medium Cooking Pan

Measuring Jug

Food Processor OR Blender

Freezer Safe Plastic Container

Spatula OR Metal Dessert Spoon

Ingredients

3 Frozen and Chopped Very ripe large Bananas

1 tsp. Vanilla Extract

3 tbsp. Carob Powder

1/3 Cup Dates Roughly Chopped

2 Tbsp. Ra Cacoa Powder

¼ tsp. Fresh Ground Sea Salt

3 tbsp. Palm Oil Free crunch Peanut Butter

1 tbsp. Toasted Peanuts roughly chopped

Method

1. Place your Dates into a medium size cooking pan and cover with cold water, then bring to a boil before turning down to a medium heat. Let bubble for about 5 minutes until all the dates are really soft and gooey.
2. Stir in the Raw Cacao powder until very well combined then with a potato masher, mash the date and Cacao mixture to form a rough puree. Set aside to let cool.
3. Place the Frozen Banana, Vanilla Extract and Carob Powder into a food processor OR Blender and blitz until completely smooth (be sure to scrape down the sides of the bowl with a spatula OR spoon in-between the blending process).
4. Place the Carob Banana Mixture into a Freezer Safe Container.

 For the next stage you will need to clean out the bowl of your Food processor/Blender.

1. Place the date and Cacao mixture along with the Sea Salt into your Food Processor/Blender; blend until completely smooth.
2. Place spoonful’s of the Cacao date mixture and 3tbsp. of the Crunchy Peanut Butter in with the Banana Carob mixture and swirl together using a Pallet Knife OR metal dessert spoon.
3. Scatter the top with the Toasted chopped Peanuts before placing back into the freezer for 2 hours before serving.

That’s it! Enjoy