simple vegan recipes

A sizzling chilli sauce sets apart this spicy cold tofu with shades of heat and an umami-rich intensity of zingy flavours! This quick and deliciously-easy recipe comes together in under ten minutes and can be a substantive meal in itself, when served alongside a bowl of rice.

Spicy Cold Tofu With Sizzling Chilli Sauce

tofu

tbsp spring onions, finely chopped

tsp gochugaru ((Korean crushed red pepper flakes))

paprika

sesame seeds

1½ tbsp hot sesame oil

tbsp light soy sauce

tbsp rice vinegar

tsp chilli oil ((optional/ adjust according to preference))

tbsp finely-chopped cucumber

Drain your block of silken tofu by wrapping it between kitchen towel. However, don’t press down on the tofu (or you might break it!)

Add the garlic, spring onions, sesame seeds, gochugaru and/or paprika to a heat-proof bowl.

Heat the sesame oil until it is hot (but shy of smoking). Pour it over the chilli garlic mixture.

Now mix in the soy sauce, rice vinegar, chilli oil, maple syrup/ honey and finely chopped cucumbers.

You can either refrigerate the sauce for a few hours/ overnight (this is recommended for intensifying the flavour); or immediately pour it over your tofu.

Refrigerate the tofu and serve it chilled, preferably with a bowl of rice as an accompaniment.

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Spicy Cold Tofu

This fluffy mousse is the perfect healthy treat to enjoy this summer! It&#039;s vegan, gluten-free, and super refreshing with its coconut and mango flavors.

Vegan Mango Coconut Mousse

mango chunks (fresh

heavy coconut cream (see notes for substitutions)

tbsp confectioner sugar

pistachios

In a food processor or high-speed blender, purée the mango chunks until smooth.

In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.

Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.

Transfer the mousse to clear serving glasses, leaving some space at the top.

Top each glass with a layer of the remaining mango purée.

Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.

Serve immediately, or cover and store in the refrigerator for up to 3 days.

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