smoked tofu

Crispy Tofu is made even more delicious combined with saucy veggies and slippery soba noodles.&nbsp;

Crispy Tofu, Veggie & Soba Noodle Stir Fry

250 g very firm tofu (or tofu

Tbsp

mirin wine

Tbsp corn starch

(rapeseed

Cup veggies

Tbsp oil (rapeseed

sesame seeds

g soba noodles (about 1/2

Marinate the tofu cubes in the Umami paste &amp; mirin for at least 30 mins or overnight&nbsp;

Toss in the corn starch

Heat the oil in a wok or large frying pan&nbsp; and shallow fry until the tofu is crispy on the outside.&nbsp;

Drain the tofu on paper towels &amp; wipe the pan with a paper towel so you can use it for the stir fry. .&nbsp;

For the Tofu

Cook the soba noodles in boiling water for 5 mins (or whatever the pack indicates) then refresh in cold water &amp; drain.&nbsp;

Heat the wok or large frying pan again &amp; add the oil. Once the pan is very hot add the chopped crispy&nbsp; veggies.

Stir the veggies around so they pop &amp; sizzle. You want them to cook very quickly to keep their crunch.&nbsp; (around 2 mins)

Add the greens and the stir fry sauce. Mix until the greens wilt. (around 1 min)&nbsp;

Add the cooked, cooled and drained soba noodles and stir.&nbsp;

Serve in bowls with the tofu and sesame seeds sprinkled over.&nbsp;

For the Stir Fry.

Smokey Tofu bacon with lettuce, avocado and tomato. Everything you want in a sandwich but with no cruelty! Totally delicious!

T.L.A.T. Tofu 'bacon'. Lettuce. Avocado. Tomato Sandwich.

g Smoked Tofu. (Sliced thinly)

soy sauce

tsp smoked paprika

tbsp Olive Oil

For the Sandwich

Bread

0.5 Avocado

Lettuce leaves

Tomatoes (Make sure it's ripe!)

(Mayo, Ketchup or even brown sauce. You do you.)

Thinly slice the tofu, then sprinkle it with soy sauce &amp; smoked paprika

Pan fry in the olive oil until crispy.

Then: Build your sandwich. Try not to eat all the yummy, crispy tofu before you make the sandwich. It's a hazard, I tell you!

Apply to face

The crunch, the garlic, the creamy dressing and the lettuce and the yummy chickpea croutons! This vegan take on the classic Caesar is delicious !

Vegan Caesar Salad with Chickpea Croutons

tbsp tahini

capers (finely minced/smashed)

tbsp Caper brine (the liquid that the capers comes in!)

tbsp lemon juice, (or to taste) (around 1/2 lemon)

maple syrup (or coconut nectar)

garlic (4-5 cloves)

warm water to thin as needed

375 g cooked chickpeas (drained (about 1 can))

tbsp smoked paprika

garlic powder

olive oil

salt

500 g Cos Lettuce ((About 1 head) Washed, dried & torn to bite size pieces)

smoked tofu (sliced into 1cm slices (about 1 pack))

chives

yeast

Preheat the oven to 180C/Gas mark 4

Drain the chickpeas and tip onto a baking tray

Drizzle over the oil, paprika and garlic powder. Add a little salt. Mix them all around well so all the chickpeas are covered in the oil &amp; seasoning.

Bake for 20 mins, then stir and put back in the oven. Bake for a further 15 mins or until crispy. Depending on the day &amp; your oven you might need to bake longer. Keep stirring until the chickpeas are crispy but avoid burning them.

For the Chickpea Croutons

In a jar with a lid, mix together all the ingredients and shake well.&nbsp;

Add a little water and mix- add more if needed so the dressing is creamy, yet pourable.

Taste the dressing. Add more salt, lemon juice or maple syrup to balance the flavours as needed

For the Salad Dressing

Brush a griddle or fry pan with a tiny bit of oil. Griddle or fry the tofu on each side

Tear the lettuce. Then on a nice plate arrange the lettuce &amp; tofu. Sprinkle with herbs. Drizzle over the dressing and toss some chickpea 'croutons' over.

Serve with extra dressing on the side.

For the Salad

This is the best baked smoky tofu! It is really rich in smoky flavor, accented with spices and an overall bold flavor so that it really stands out in dishes you add it too! Vegan, oil-free, baked and easy to make.

The Best Smoky Tofu

liquid smoke (I recommend the Colgin "hickory" brand)

maple syrup

(45 grams) low-sodium soy sauce

apple cider vinegar

water

chili powder

You&#39;ll need a large shallow bowl that will allow all pieces to fit flat, to add the sliced tofu and marinade.

Drain the tofu really well. I simply used several layers of paper towels to wrap up the block of tofu, set it on a plate and set a couple of heavy books on it. Let it sit about an hour.

Slice the tofu in about 1/2 inch to 3/4 inch cubes.

Make the marinade by combining all the ingredients in a small bowl. Mix well.

Pour the marinade over the tofu and toss gently to ensure the pieces are all coated.

Important: Now make sure to spoon the marinade over EACH PIECE and don&#039;t rush this. You want the marinade fully on top, too, so that it soaks well into the tofu overnight. This will ensure really delicious, flavorful tofu!

Place the bowl in the fridge overnight or 8 hours. Please do not skip this step. The tofu turns out so flavorful this way.

Preheat the oven to 375°F and line a pan with parchment paper.

Place each piece of tofu on the pan.

Bake for 15 minutes. Flip over each piece and lower the heat to 350°F and bake the tofu for another 5-10 minutes depending on how browned you like it. I went about 6 minutes. Just wait until your house smells so insanely delicious and smoky while this bakes!

Let the tofu cool about 10 minutes and serve immediately or chill for later. I used the tofu in my vegan ramen noodle soup! See post for other ways to serve this tofu.

Vegan Sushi Bake is the perfect solution for your sushi cravings. Classic sushi flavors are baked until golden perfection!

Vegan Sushi Bake

rice

tbsp rice vinegar

tbsp sugar

tbsp furikake

400 g smoked tofu

mayonnaise

tbsp sriracha

tsp sesame oil

tbsp chopped scallions

nori sheet

avocado

cucumber

sriracha mayo

Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl and let it cool slightly.

In a small bowl, combine the rice vinegar, sugar, and salt. Microwave the mixture for about 30 seconds to dissolve the sugar. Pour this vinegar mixture over the cooked rice and gently fold it in, ensuring that each grain is coated. Allow the rice to cool completely.

Make the Sushi Rice

Thinly cut the firm tofu into small cubes.

In a bowl, combine the tofu with the soy sauce, vegan mayonnaise, sriracha, sesame oil and chopped scallions.

Make the Marinated Tofu

In a baking dish, spread the cooked rice evenly as the base layer. Layer the marinated tofu on top of the rice.

Bake until golden &amp; crispy (about 15-20 minutes), then top with avocado, cucumber slices, vegan sriracha mayo and sesame seeds.

Enjoy by wrapping it with a shredded nori sheet!

Make the Sushi Bake

Really nice recipe and easy to make! I added carrots and Paprika to the toppings. It’s nice that you can have many variants of this dish by just changing the toppings!

https://www.youtube.com/watch?v=jCH8swrx1cw

Vegan Sushi Bake 🍱

Learn how to smoke tofu in a stovetop smoker! Slowly smoked over hickory wood chips, this tofu has warming and woodsy notes and packs a ton of umami. Use it in curries, sandwiches, salads, stir-fries, and more!

Smoked Tofu

firm tofu

tbsp toasted sesame oil

Press the tofu. Line a plate with a few sheets of kitchen paper towels or a clean kitchen towel. Top with more kitchen paper towels and press the tofu to remove as much moisture as possible. Repeat this step 2-3 times. This will allow the tofu to absorb the marinade better.

Transfer the tofu to a dish. At this point, you can keep the block of tofu whole or cut it in half. Transfer the tofu to a deep dish or a freezer-safe bag.

Add the marinade. Add the soy sauce, maple syrup, and sesame oil to the dish or freezer bag.

Let it marinade. Cover with plastic wrap and let the tofu marinade in the refrigerator for at least 8 hours, preferably 24 hours. Flip the tofu once halfway through marinating.

Marinate the tofu

Add the wood chips. Remove the lid, rack, and drip tray of the stovetop smoker. Spread 3 tablespoons of wood chips in the bottom of the smoker. Place the rack and drip tray back on top.

Add the tofu. Place the tofu on the rack and close the smoker with the lid.

Smoke. Finally, heat the smoker on the stove over medium heat. It will take 10-15 seconds before some smoke starts to appear. Let the tofu smoke for about 25 minutes, flipping it once halfway through smoking.

After that, turn off the heat and keep the smoker closed for another 15 minutes. This will allow the remaining smoke to infuse the tofu even more.

This smoked tofu will last for up to 5 days in the refrigerator.

Smoke the tofu

100% addictive. I'm never buying smoked tofu again!

Excellent recipe! I never imagined tofu could be this addictive. Good job Thomas!

A completely new taste for tofu. I loved it. Thank you Thomas.

You just read my mind! I bought a smoker to make the smoked cheese, and was wondering if I could smoke tofu too. Thanks!

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