I feel for the tofu loving vegans. I mean, if I was them – I’d be slightly ‘Tofu-ming’ about all the negative idealogy surrounding the famous soy based product that meat lovers just love to slate so much. But haters gon’ hat. They can joke with all the tacky memes google images has to offer – but actually, it turns out that tofu is a total game changer for when it comes to pimping up a meat free meal , and I’ve got an epic recipe that (I’d like to think) will back me up on that point.
I will say now, however, that up until The Tofoo Co. reached out to see if I’d be down for trying out their new tofu, I never really bothered to experiment with it. I mean, it’s pretty tasteless… Right? WRONG. It’s all in the preparation my friends – and this super versatile product may just be on regular rotation for those days I want a protein addition to my meal that doesn’t come from an animal. Keeps things nice and fresh, ya know?
Now there are many ways that you can play around with tofu – from eating it cold straight outta the box (not recommended if you want the full taste, but hey – if needs must!) to frying it up for a killer stir fry, or baking it in the oven with all your favourite spices: which happens to be my method of choice for this super easy speedy recipe.
The vibrant turmeric, punchy ginger and fiery paprika all work harmoniously to enhance the flavours of the tofu – which I guess you could almost think of as a total blank canvas. I love a little heat, so the combination of loud spices are the ideal choice; and you don’t need to worry too much about them being too over powering. I guess that’s the beauty of the product: You can literally go whatever way you like.
I also added in plenty of garlic (obligatory) and a drizzle of tamari – because my love affair of tamari is pretty similar to Beyonce’s love for hot sauce. I’d carry it everywhere with me if I wasn’t so paranoid about it spilling all over my handbag, and let’s face it – given my track record, theres a 99.9% chance that’s gonna happen…
ANYHOO. Shall we get to the bowl? Black bean noodles are really easy to access nowadays, and are so damn easy to cook up for a quick and FILLING meal that will keep you going for hours. Super high in protein too – which is a total bonus! Combine with ‘whatever you’ve got going’ steamed vegetables (sounds boring, but the dressing makes a difference!), a little (lotta) creamy avocado and of course the winning tofu, and you’re pretty much set.
Here’s the link for the Tofoo Co’s products (I used the Naked one)… They’re all about organic no nonsense ingredients, so you know you’re getting the best. Plus, they’re based in North Yorkshire – which makes me real happy as a born and bred York girl! Whether you’re a passionate vegan or a meat eater that wants to alternative in your protein varieties a bit – I can 100% recommend giving it a go.
Be sure to let me know your thoughts if you do try the tofu life – and I’ll leave you with this recipe which is perfect for a power lunch or dinner that packs in alllllll the goods.
- ¼ block Tofoo
- 1 inch fresh ginger
- 1 tsp tamari
- 1 clove garlic, minced
- ½ tsp paprika
- Black pepper
- Black Bean Noodles
- ½ small head broccoli
- ½ avocado
- 1 large carrot
- 2 large handfuls spinach
- Sesame seeds
- ½ lemon
- Extra Virgin Olive Oil
- Preheat the oven to 180 degrees and slice the totu in to thin rectangles and arranged them on to a lined baking tray.
- Combine the ginger, tamari, garlic, lemon, paprika and pepper in a bowl and drizzle on top of the tofu, ensuring it's well covered, before baking in the oven for 20 minutes.
- Boil the noodles for 5 minutes, so that they are aldente, steam the broccoli and spinach, ribbon the carrot (simply using a vegetable peeler) and slice the avocado before serving everything up in a bowl with the tofu once cooked.
- Sprinkle with sesame seeds and finish off with a good drizzle of tamari, lemon and olive oil!