Vegetarian Recipes

Coconut Crumbed Tofu

Ingredients

• 1packet of firm tofu (approximately 500 g)
• 1packet of shredded coconut
• 1egg
• 1tbsp + 1 tsp of coconut oil
• 1bag of mixed leafy green salad, washed
• 1punnet of cherry tomatoes, washed and halved
• 1 to 2wedges of fresh lemon

Method

1. Slice the tofu into 1 cm thick rectangular slices.
2. Sprinkle shredded coconut onto a plate.
3. Whisk the egg and dip one slice of tofu first in the beaten egg and then coat tofu in shredded coconut. Repeat with the remaining slices of tofu.
4. Heat 1 tablespoon of coconut oil in a pan and cook the tofu slices for 2 to 3 minutes on each side, until they are golden brown.
5. Remove and place onto a paper towel to dry off any excess oil.
6. Place salad greens onto a serving platter.
7. Arrange halved cherry tomatoes and coconut tofu slices on top of the green salad.
8. Drizzle over 1 teaspoon of coconut oil and a squeeze of lemon as a dressing.

Nori Rolls with Cashew Cream

Ingredients

Cashew Cream

• 1cup of cashew nuts, soaked
• 1 cup of cashews covered in filtered water and placed in a covered jar in the fridge for approximately 4 to 6 hours – drain before use

Nori Wraps

• 4nori sheets
• ½avocado, stone and skin removed, lightly crushed with a fork
• A selection of raw vegetables (e.g. julienned carrot, capsicum, or cucumber; raw sprouts, fresh coriander, etc.)
• 2palm-sized pieces of firm tofu, thinly sliced or 1 palm-sized portion 
• Cashew cream (see recipe above)
• A little water to stick down the nori roll edges

Method

1. Drain cashews from their soaking water, add nuts to a preferably high-speed blender and starting slowly at first, increase speed until a finely textured smooth cream is formed. Set cream aside.
2. Lay each nori sheet onto a cutting board. Spread a small amount of avocado along the side closest to you, approximately 2 cm from the edge.
3. Place a small selection of your julienned vegetables, sprouts and/ or coriander, along with some sliced tofu (or other protein) on top of the avocado, forming a straight line.
4. Drizzle a little cashew cream over the vegetables and tofu (any remaining cashew cream can be used for other recipes).
5. To roll the nori rolls: lift the edge of the nori sheet closest to you and fold over your tofu, vegetable and cashew cream mixture.
6. Tuck in the edge under the vegetable mix before rolling carefully away from you to form a tube shaped roll.
7. Dampen the far edge (approximately 1 cm) of the nori sheet with water to help seal the roll before finishing the roll.
8. Place the finished nori roll edge side down so it can stick firmly while you put together the remaining rolls.
9. Cut each nori roll into bite size pieces to serve.

* This recipe also works with rice paper rolls, 

Mexican Style Scrambled Tofu