Great tasting tofu fillets are so easy

Did you know that some people still have to press and freeze tofu and then slice it to create a tofu fillet?

They obviously haven’t heard of Taifun who take all the fuss out of creating a hunk of tofu for a quick, convenient meal.

Great tasting tofu fillets are so easy
Great tasting tofu fillets are so easy

Just imagine a hot tofu fillet sandwich with tartar sauce… or breaded tofu slices with chips… The list of ideas is endless. Taifun make a variety of organic tofu fillets including wild garlic flavour and pizza flavour.

Don’t forget that tofu makes a great source of calcium and is high in protein. So why not fill up the fridge and have a tofu party?


Win a box of vegan food

How many ethical companies can you think of?

I know about one company that searches globally for local farmers and food producers, checks whether the foods are organic, environmentally sustainable and pure. It also seeks to make sure that it’s investment will support the local community where the food is grown.

They have a singular commitment to quality, are are always on the lookout for  new foods.

Quality food from Clearspring
Quality food from Clearspring

To celebrate Clearspring’s amazing standard and innovation I’ve got a lovely box of their vegan products to give away (and a special offer for everyone who enters). So, if you’d like to be in with a chance to win send an email with the subject Clearspring Box and include your address details (UK addresses only, competition closes 24.2.11).

The box will include their new organic corn cakes, rice cakes (black sesame, sea vegetable and teriyaki flavour), instant miso and soya sauce noodles, the world’s first ambient organic tofu and their fruit spreads (apricot, blueberry, cherry, raspberry and apricot).

World’s first organic and ambient Tofu

The good news about fresh tofu is that it tastes better than the processed, packaged, soya alternative – it is delicious, white and smooth and firm. The bad news is that it quickly goes off.

Clearspring however, have innovated the world’s first ambient organic tofu.

Organic Tofu made with Nigari
Organic Tofu made with Nigari

Although you can keep this tofu in your kitchen cupboard until you really need it, it has the ‘just made taste’ of fresh tofu. This is not due to any chemical additives or preservatives but the result of knowledge, processes and experience of its Japanese master producer.

Cut it, fry it, mash it, marinate it, boil it, tofu is a very versatile ingredient. From soups to smoothies, it can be used in savoury as well as in sweet dishes.

If you are on a vegan or vegetarian diet (or simply want to reduce your meat intake) tofu is an easy and popular source of protein. It is also low fat, lactose and gluten free.

Clearspring Organic Tofu is made with just three ingredients:
* Whole soya beans (EU certified and fully traceable)
* Spring water from Mount Fuji
* Nigari, a naturally occurring mineral rich coagulant

Made without using any soy protein isolates, artificial water-retaining coagulants, GM soy or preservatives, this unique protein rich food has the potential to change the way we view tofu in the UK.

Shepherds Pie for vegans and everyone else

Vegan shepherd's pie
Vegan shepherd's pie

Shepherds pie with no shepherds in site. This meatless shepherds pie is certainly not tasteless. It will be a winner with your family, just don’t tell them what it in it until after they have eaten it or reach for a second helping. The basic recipe I pinched from a book called Vegan Fusion World Cuisine with a few little tweaks here and there.

Shepherd’s Pie

45 min prep / 1 hour 10 min cooking / 9″ x 13″ casserole

10-12 medium Potatoes cut into small cubes for quick cooking and easy mashing
200ml Coconut, rice or soya milk
2 tbspn Olive oil (this link takes you to a 5 litre can for economy, summer is coming after all).
150g Onion, diced
1 tbsp Garlic, minced
200g Carrots, ½” finely chopped or cubed
100g Celery, sliced thin
100g Red pepper, diced
100g Mushrooms, sliced thin
2 lbs Tofu, extra firm, crumbled
175g Peas
150g green beans chopped
50g Tahini
5 tsp Soya sauce or a wheat free tamari sauce
2 tbspn Basil, fresh, minced (1 ½ tsp dry)
2 tbspn Parsley, fresh, minced
1 ½ tsp Sea salt, or to taste
1 tbspn Thyme, fresh minced (½ tsp dry)
1 tsp Sage, fresh minced (½ tsp dry)
2 tsp Sweet freedom or other sweetener
1/2 tsp Black pepper, ground to taste

A pinch of chilli powder

¼ tsp Cayenne pepper, or to taste

A dolop of brown sauce (this link takes you to a gluten free one if you need it)

1. Preheat oven to 350°. Bring potatoes to the boil and cook until potatoes are soft, approximately 15 minutes. Drain well, place in a large mixing bowl with your choice of ‘milk’ and mash well. Add salt and pepper to taste. Set aside.

2. While potatoes are cooking,  sauté the onion and garlic in the oil on medium heat , cook for 3 minutes, stirring frequently. Add carrots, celery, bell pepper and mushrooms, cook for further 10 minutes, stirring frequently. Add a little water or extra soya or tamari sauce if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place everything except the potatoes into a large mixing bowl and mix well.

3. Now place this mixture in an oiled 9″x13″ casserole dish. Place the mashed potato on top and gently fork over to cover the top completely. Make a pattern with your fork on the top. Bake until slightly golden brown and completely cooked, approximately 25 minutes. Cool for 10-15 minutes.

Serving suggestion: Serve with Mushroom Gravy (see below).

Mushroom Gravy the roux way

10 min prep / 15 min cooking

1 tbspn Olive oil
1 medium Onion, ¼” diced
150g Shiitake mushrooms, sliced thin
1½ Tbspn Garlic, minced
450ml  vegetable stock or bouillon
50ml or so soya or tamari sauce to taste
Pinch Cayenne pepper

Pinch Paprika


2 Tbspn Spelt flour or gluten free flour if you want to avoid gluten)
2 Tbspn Olive oil
1 Tbspn water

1. Create a Roux by placing spelt flour in a small bowl. Add 2 Tbspn olive oil and 1 Tbspn water and whisk until a thick paste is created. Set aside.

2. Place 1 Tbspn of olive oil in a large sauté pan on medium high heat. Add onion and garlic, cook for 5 minutes, stirring occasionally.

3. Add mushrooms and cook for 5 minutes, stirring occasionally. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.

Tofutti Creamy Smooth Cheesecake


  • 1 pound Tofutti Original Creamy Smooth
  • 3/4 cup sugar
  • 4 ounces Egg Yellow/white mixed
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tbsp flour
  • 1 cup finely crushed digestive biscuit
  • 1 tbsp margarine


    Mix the crushed biscuits into melted margarine. Press into bottom of a 9″ baking tin. Bake for 10 minutes.

    Combine the remaining ingredients and pour over the biscuit base in the tin.

    Bake for 10 minutes at 350F and then lower heat to 300F and bake for a further 30 minutes.

    Enjoy plain or add your favourite topping, such as finely ground chocolate chip cookie, fresh fruit, strawberries, mandarin segments, cranberries or banana.

  • Tofu Recipes

    Tofu is manufactured from soya beans. The beans are ground into an emulsion, then curdled with salt or a mild acid. The very mild flavour characteristic of tofu makes it an extremely versatile product which can be used in both sweet and savoury dishes. Tofu contains more protein and less fat per one gram than any other food and is low in calories. It contains the eight essential amino acids and is easily digestible. Traditionally it is one of the first solid foods given to babies in China and Japan.

    Tofu is usually packed in water and should always be packed in water in the fridge. Firm tofu is best deep-fried, added to flans or quiches or eaten raw with soya sauce. The softer tofu can be used in sweeter cheese cakes or whips, or as a substitute for cottage cheese. To drain, place between two clean tea-towels and press down with a weight for about 30 minutes.

    Try some of these delicious recipes: Using Mori-Nu Silken Style Tofu in soft or firm available from Goodness Direct

    Deep fried Tofu

    Drain 445g (16oz) tofu well using the above method.
    Cut into 4 and dust with seasoned flour.
    Whisk 1-2 eggs and dip tofu in them.
    Drop into 55g (2oz) bread crumbs and turn.
    Drain and serve with hot tomato sauce.

    Tofu Dip

    Blend 300g (10oz)silken tofu with 30ml lemon juice, 15-30ml (1fl 0z) sunflower oil and 1 clove crushed garlic.
    Season to taste.
    Add ½ tsp each of finely ground yellow mustard seed and black peppercorns with 2 tsp shoyu.

    Millet and Tofu Patties

    Heat 1 tsp oil and gently fry 75g (3oz) millet grains until lightly brown.
    Pour on 425ml (¾ pint) boiling water, cover and simmer for 20 minutes until millet is soft.
    Leave to cool.
    Blend millet, 150g (5oz) silken tofu and 2tbsp shoyu to a thick paste in a liquidiser .
    Season well and add 1 tbsp finely chopped parsley.
    Chill overnight in a fridge.

    Mushroom in Tofu…an interesting side salad

    Toss 350g (12oz) sliced button mushrooms in 1 tbsp oil with 1 clove of crushed garlic.
    Toast 50g (2oz) shelled walnuts under a hot grill.
    Chop roughly.
    Mix together 150g (5oz) silken tofu and 1 tbsp lemon juice.
    Season well.
    Stir into mushroom slices.
    Mix in 3-4 spring onions (sliced) and garnish with toasted walnuts.

    Tofu Tamale Pie…a quick satisfying casserole

    Chop 2 onions and 2 green peppers.
    Mince 3 cloves garlic.
    Put in a casserole dish with 680g (24oz) tofu, 900g (32oz) tomatoes, 340g (12oz) sweet corn, 200ml (1/3 pint) water , 2 tbsp chilli powder, 2 tbsp soya sauce, 1 tsp cumin and 140g (5oz) maize flour.
    Bake at 350°F/180°C (gas mark 4) for 1 hour.

    Tofu burgers – simple to make, tasty to eat!

    Drain 900g (32oz) tofu then knead for a few minutes.
    Add 4 and a half tbsp grated carrot, 1 small onion, chopped, 2 tbsp sea salt and 2 tbsp raisins.
    Knead together to mix.
    Shape into burgers and deep fry.

    Tofu Guacamole…a delicious dip or salad dressing

    Blend 1 ripe avocado with 680g (24oz) tofu, 3 tbsp mayonnaise, 2 tsp seasalt, 2 tbsp lemon juice and 1 chopped onion.

    Shallow Fried Tofu Steaks

    Slice 450g (16oz) tofu into soya sauce.
    Leave to soak on each side for a couple of minutes.
    Dip in flour and fry for a few minutes on each side until browned.

    Tofu and Tomato Flan

    Make up 225g (8oz) short crust pastry.
    Drain 170g (6oz) cooked chives, 1tbsp chopped parsley and 285g (10oz) tofu, well mashed.
    Season to taste.
    Roll out pastry and use to line a medium sized flan dish.
    Pour in tofu mix. Decorate with tomato rings and sprinkle with paprika.
    Bake at 400°F/200°C (gas mark 6) for 20-30 minutes.

    Tofu Casseroles

    Fry 2 sliced onions and 1 large red pepper, sliced with 1 clove crushed garlic.
    When soft, put half the mixture into a small oven proof dish.
    Arrange 100g (3.5oz) cooked sweet corn over the vegetable stock.
    Add soya sauce and seasoning and pour over the mixture.
    Sprinkle with 55g (2oz) pumpkin seeds.
    Bake at 180°C/350°F (gas mark 4) for 30 minutes.

    Tofu Curry

    Press 455g (16oz) tofu to dry.
    Cut into cubes and lightly fry, turning frequently.
    Stir into 575ml (1 pint) curry sauce.
    Heat through.
    Slice an apple and toss in lemon juice.
    Scatter over curry with sunflower seeds.

    Tofu Quiche

    Make 225g (8oz) pastry.
    Finely chop 170g (6oz) leeks.
    Steam until just tender (don’t over steam).
    Beat 2 large eggs with 170g (6oz) mashed tofu to make a smooth, creamy mix.
    Add seasoning and pinch of tarragon and basil. Line a medium size flan dish with pastry and bake blind at 400°F/200°C for 10 minutes.
    Put leeks in pastry case, top with tomato slices and pour on tofu mix.
    Reduce oven temperature 350°F/180°C (gas mark 4) and cook for 30 minutes more.

    And some tasty sweets:

    Tofu Cheesecake

    Preheat oven to 180°C/350°F (gas mark 4).
    Melt 100g (3.5oz) butter, 1 tsp honey and 1-2 tbsp demerara sugar.
    Bring to the boil and stir in 225g (8oz) rolled oat flakes.
    Press the mix into a flan ring and bake for 15-20 minutes.
    To make the filling, blend together 300g (10oz) silken tofu, 100g (3.5oz) cottage cheese, 2 peeled bananas, 2 tbsp honey and the juice and rind of half a lemon.
    Pour into flan case.
    Chill for 24 hours before serving.

    Tofu Cream pie

    Mix together 225g (8oz) whole meal flour, pinch seasalt and one quarter tsp cinnamon.
    Work in 2 tbsp vegetable oil, 1 tbsp water and half tbsp of honey.
    Press into pie dish and bake at 350°F/180°C (gas mark 4) for 10 minutes.
    Blend together 455g (16oz) tofu with 4 tbsp water, 170g (6oz) honey, 1 tsp vanilla essence, 2.5 tbsp lemon juice, 2 tsp grated lemon rind and ¼ tsp sea salt.
    Pour into pastry case and continue cooking for 1 hour.

    Tofu Maple Fruit Whip

    Blend together 225g (8oz) tofu with 25g of fresh fruit (eg apricots or blackcurrants) and maple syrup.
    Spoon into sundae dishes and chill.
    Sprinkle with chopped nuts. (serves 2-3).

    Carob/ Chocolate Cake

    Blend 200g (8oz) honey or sugar, 200ml (1/3 pint) oil, 450g (16oz) tofu, 1 tsp vanilla essence.
    Add 300g (10oz) plain flour and 170g (6oz) carob or cocoa powder.
    Mix well.
    Bake in greased tin at 180°C/350°F (gas mark 4) for approx 30 minutes.

    Tofu and Vegetable Stew

    Tofu and white miso make this colourful, nourishing dish ideal for all seasons.

    Serves 2-3


    1 pack tofu (fresh or smoked), cut into 2cm cubes
    onions, peeled and diced small
    2 turnips and 2 carrots, medium diced
    1 cup of cauliflower, cut into florets
    1/2 cup green peas
    bay leaves


    2 tbsp Clearspring Organic Extra Virgin Olive Oil
    1 tbsp Clearspring Organic Sweet White Miso
    A pinch of sea salt
    Freshly ground black pepper (optional)


    Your choice of freshly chopped basil or parsley


    1. Sauté the onions with the olive oil and a pinch of sea salt in an open pot for about 10 minutes until soft and translucent.
    2. Add the tofu and the other vegetables (except green peas), add water to cover 1/3 of the volume of the vegetables and then the bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes.
    3. Boil the green peas with a small amount of water and a pinch of sea salt, for 5-7 minutes. Rinse under cold water to retain their bright colour then drain well.

    4. Dilute the white miso with some of the cooking liquid and add to the stew together with the green peas and black pepper (optional) to taste. Simmer for 2 minutes and serve garnished with your favourite bread.© Montse Bradford