Food is there to be enjoyed, right? Make your favourite dish even more satisfying by eating in the knowledge that you’re doing your bit to protect the environment too.
This Organic September, try switching up a few staple ingredients in your fridge to give you that green halo.
The Tofoo Co. source only the best natural ingredients, 100% organic soya beans and nigari which is perfectly blended and pressed to give it its unique taste and firm texture. The organic and GM free soya beans are cooked, whizzed up to create soya milk, and then nigari is gently stirred in to help form the bean curd.
Due to the high sourcing standards of the ingredients in Tofoo products, the team makes a ‘Bean Guarantee’ to everyone who buys the products; Tofoo only uses beans that are sustainable, 100% organic and GM free. And that’s a promise.
Growing in popularity in the UK, tofu has been enjoyed in the middle-east for thousands of years as a staple ingredient. With a whole host of nutritional benefits it’s a plant-based superhero, and as a cooking ingredient its versatility means it can be combined into a fantastic range of dishes.
Slice it, dice it and crumble it into your next meal for an exciting organic experience. Try some tasty new recipes this Organic September to kick start your tofu love affair!
Organic September – Teriyaki Tofoo Bao Buns
For the bao buns:
- 260g plain flour
- 7g dry yeast
- 45g caster sugar
- 1 tbsp baking powder
- Pinch of salt
- 50ml oat milk
- 200ml warm water
- 25ml vegetable oil plus extra for greasing
For the filling:
- 1 pack Teriyaki Tofoo
- 100g red cabbage
- 1 large carrot
- 4 spring onions
- 1 tbsp sesame seeds
- 1 tsp wasabi paste
- 2 tbsp vegan mayonnaise
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp caster sugar
- 2 tbsp teriyaki sauce
- To make the bao buns – Put the dry ingredients in a mixing bowl of a freestanding mixer with the dough hook attached. Make a well in the middle and add the wet ingredients
- Mix together on the lowest setting until all the flour is incorporated then turn the mixer up to high for two minutes until a soft springy dough is formed.
- If making by hand – mix all the ingredients together in the bowl until all the flour is incorporated then turn out onto a clean work surface and knead for about 10 minutes until the dough is smooth and springy.
- Place the dough into an oiled bowl and cover with a damp tea towel. Leave to prove for about 2 hrs until the dough has doubled in size.
- Whilst the dough is proving make your fillings – finely shred the cabbage, carrot and spring onion and place in a bowl with the rice wine vinegar, sesame oil and sugar.
- Toast the sesame seeds in a dry frying pan then add to the cabbage mix.
- Mix everything together and set aside until ready to use.
- For the wasabi mayo – mix together the mayonnaise and wasabi paste.
- Cut the Tofoo into six slices and brush with the teriyaki sauce then pan fry in a splash of oil until caramelised.
- When the bao dough has risen, half fill a deep pan with water and bring to the boil then place a steamer attachment / bamboo steamer on top.
- Divide the dough into six balls, then roll out into oval shapes then fold in half.
- Place each folded bun onto a square of greaseproof paper and place in your steamer to steam for 10-12 minutes until fluffy and risen.
- Serve the buns filled with the Tofoo, slaw and a drizzle of wasabi mayo.
- The bao’s can be made in advance and frozen for up to 1 month. Defrost and re-steam before using.
Organic September – Char Sui Tofoo Noodles
- 280g Naked Tofoo
- 2 tbsp vegetable oil plus extra for shallow frying
- 2 tbsp on cornflour
- 20g sesame seeds
- 300g ready cooked rice noodles (eg udon)
- 200g choy sum (washed and cut into 2inch pieces)
For the Char Sui sauce
- 2 tbsp hoisin sauce
- 2 tbsp sweet sherry
- 1 tsp Chinese five spice
- 1 tbsp soy sauce
- Cut the Tofoo into strips, and coat with cornflour
- Heat a deep frying pan and fill 1.5 inches deep with oil. When the oil is hot enough add the Tofoo strips and fry until golden. Transfer to a plate.
- Heat a fresh frying pan and dry fry the sesame seeds until golden. Transfer to a bowl and put to one side
- In the same frying pan, add 2 tbsp oil then the char sui sauce ingredients
- Stir fry for a couple of minutes until the sauce has thickened slightly
- Add the noodles and choy sum and stir fry until well combined and warmed enough through, then add the Tofoo
- Serve sprinkled with the toasted sesame seeds
Organic September – Spiced Tofoo Bhajis With Mint Raita
- 280g Naked Tofoo
- 250ml natural yogurt
- Lemon wedges
- 1 large onion, peeled and thinly sliced
- 2 tbsp mint jelly
- 1 tsp cumin seeds
- 10cm piece cucumber finely diced
- 1 tsp ground coriander
- 1½ tbsp fresh mint leaves, chopped
- 1 large green chilli, deseeded and finely chopped
- 1 egg, beaten
- 100g gram flour
- Oil for frying
- Place the Tofoo, onion, cumin seeds, coriander and chilli in a food processor and blitz, add the egg and flour and blitz again to bring the mixture together.
- Heat oil to 190°C, drop spoonfuls of the mixture into the hot oil and cook for 1 to 2 minutes until golden and crispy. Drain onto absorbent kitchen paper.
- Mix together the yogurt, mint jelly cucumber and mint leaves and serve with the bhajis for dipping.
Packs of The Tofoo Co. Naked Tofoo are available to buy in Tesco, Sainsbury’s, Co-op, Ocado and Waitrose. RRP: £2 per block
Packs of The Tofoo Co. Teriyaki are available to buy in Sainsbury’s. RRP: £2.65 per block
All The Tofoo Co. products are organic, GM Free, all natural ingredients and are suitable for vegans.