Looking for a versatile and delicious alternative to meat? Let us introduce you to tofu and tempeh! These plant-based pantry staples are gaining popularity in the UK, thanks to their ability to absorb flavours and high protein content.
With a few creative techniques, you can transform these basic ingredients into flavour-packed additions to stir fries, salads, desserts, breakfast dishes and more. Whether you’re doing Veganuary or simply trying to incorporate more meat-free meals into your diet, tofu and tempeh deserve a place in your kitchen. We spoke to several foodie experts to get their tips for cooking with these plant-based powerhouses.
Kwokyln Wan – chef and cookbook author
When it comes to cooking with tofu, one thing is clear – seasoning is everything! Chef Kwokyln Wan, author of The Veggie Chinese Takeaway Cookbook and host of Kwoklyn’s Chinese Takeaway Kitchen, is a big fan of tossing tofu in cornflour before pan-frying. “For me, it’s the ultimate way to elevate tofu, turning it into a star ingredient that never disappoints,” he tells us. The cornflour creates a beautifully crispy coating, adding texture and acting as perfect surface for soaking up sauces or clinging to a dry spice rub.
This combination of crispiness on the outside and softness inside makes tofu incredibly versatile and it pairs wonderfully with sweet, savoury or spicy flavours. “Whether I’m adding it to a stir fry, tossing it with a rich sauce or seasoning it with a bold spice mix, this cooking method makes every dish irresistible.”
Dave and Steve Flynn – founders of The Happy Pear
Dave and Steve Flynn, the identical twins who co-founded The Happy Pear, want people to give tofu and tempeh a chance. “Many people don’t like tofu because they find it bland and don’t realise that it needs to be seasoned”, they explain. “We typically like to cook it with ginger, tamari, garlic, and a few sesame sesame seeds,” they tell us. “Kind of like a teriyaki sauce with some degree of sweetness and something acidic like rice wine vinegar.”
What about tempeh, which they describe as tofu’s “more grizzly brother”? This misunderstood staple also carries flavour beautifully and can be used in any dishes where you would use meat, according to the duo. Their favourite way to enjoy it is to make tempeh bacon for a BLT. Yum!
Niki Webster – cookbook author and creator of Rebel Recipes
To achieve the best flavours, marinating tofu before cooking is key – and the longer you can leave it to sit in the marinade, the better. “Play with curing and bold flavours,” suggests Niki Webster, author of Vegan Air Fryer and Rebel Recipes. “Marinate it in a white or brown miso and a soy-based mixture and let it sit in the fridge for a couple of days. This deepens the flavour and texture, giving it a rich umami kick!”
If you’re cooking tempeh, Niki recommends crumbling it to create a tempeh chorizo. “Crumbling tempeh, pan-frying it with smoked paprika, cumin, and a little cinnamon creates a spiced, savoury filling for tacos, bowls, or even vegan Bolognese,” she advises.
Christina Soteriou – chef and cookbook author
Christina Soteriou, chef and author of Big Vegan Energy, has plenty of tips and tricks up her sleeve for getting the most from your tempeh and tofu. “Both tempeh and tofu do well seared quickly on a really high heat or in the air fryer for extra crispiness,” she explains.
If you find tempeh a little bitter, Christina suggests steaming it gently or quickly boiling it before cooking. How about marinating tempeh? “It has an earthy, nutty flavour which lends itself well to umami flavours like mushrooms, miso, soy sauce and smoked paprika and maple syrup for balance,” she says. “Lean into it with a strong marinade and give it time to absorb, if possible.” It works well crumbled, sliced or cubed and it’s great in stir fries, as a topping for noodles, or as a substitute for mince.
Ebenezer Odeniyi – content creator behind Veganezer
“Tofu is incredibly versatile, soaking up any flavours it’s paired with, making it a perfect canvas for a variety of dishes,” explains content creator Ebenezer Odeniyi, aka Veganezer. However, choosing the right type of tofu is just as important as how you cook it. “Extra-firm or firm tofu are ideal for marinating and stir-frying, grilling or baking,” he advises, whereas silken tofu is “best used for soups, smoothies and creamy dishes since it’s delicate and smooth.”
For marinating, extra-firm tofu works best as it withstands pressing and cooking without crumbling, but it’s important not to overdo it with the marinade, according to Ebenezer. “Avoid excess marinade when cooking – pat the tofu dry with a paper towel before cooking to get a crispy texture,” he suggests.
With the right preparation and cooking techniques, tofu and tempeh will become firm favourites in your kitchen in no time.