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One of the main problems I have encountered with being vegan is getting enough protein into our diets despite living beans. My husband tolerates soya protein chunks (TVP) when he's in then mood, and tofu, another good source of protein, is in a similar category. He loves eggs but there really are only do many you can eat in a week, week in week or, so I have been working on some easy tofu marinades. You need a firm tofu for this marinade, not silken tofu. We find the Cauldron Foods one works really well.
Ingredients
Spices
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tbsp paprika
1/2 tsp cayenne pepper (or to taste, it's also optional)
Liquid
4 tbsp white wine vinegar (apple cider vinegar also works well)
2 tbsp tamari
1 block of well drained firm tofu, sliced or cubed
Method
We have also successfully used balsamic vinegar and pomegranate molasses instead of the above liquids (omit the tamari and cayenne pepper) creating a much sweeter sticky marinade.
Ingredients
Spices
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tbsp paprika
1/2 tsp cayenne pepper (or to taste, it's also optional)
Liquid
4 tbsp white wine vinegar (apple cider vinegar also works well)
2 tbsp tamari
1 block of well drained firm tofu, sliced or cubed
Method
- Ensure that you tofu block is well drained by pressing as much liquid from it as you can. I actually find using my hands works really well for the Cauldron Foods firm tofu but you may need to press the tofu block between 2 plates or similar. Now slice the block into 5-7mm thick slices (8 slices of the above tofu block when sliced along the longest side). We often slice the tofu into long thin sticks, but this is up to you.
- Mix all of the spices together in a small bowl or ramekin.
- Place the tofu slices in a suitable flat bottomed bowl so that they are only a single layer thick.
- Sprinkle 2 tbsp of the spice mix over the tofu before adding in the liquids.
- Cover with clingfilm or similar and leave overnight if possible, turning first thing in the morning to ensure a good coverage of the tofu.
- Fry with a touch of oil to get a crispy surface on the tofu on both sides before serving. The remaining liquid can be reduced to make a sauce if wanted.
We have also successfully used balsamic vinegar and pomegranate molasses instead of the above liquids (omit the tamari and cayenne pepper) creating a much sweeter sticky marinade.
