These takeout style Chili Oil Noodles are game changing for busy weekday nights! Topped with crumbled tofu, scallions and vegetables of your choice, this is the perfect quick noodle recipe.
If you’re craving something easy, delicious and quick, these Chili Oil Noodles with my 5-minute Homemade Chili Oil recipe is the perfect weeknight dinner. These noodles are saucey, spicy and is topped with crumbled tofu, greens and scallions. The best part? The recipe comes together in JUST 15 minutes!
The secret of these noodles really lies in the chili oil and the spice level depends on the type of chili flakes you use. You also have to use other ingredients like soy sauce, rice wine vinegar, maple syrup to bring out the flavour.
I also like adding crumbled tofu and I seasoned it with 5-spice powder, rice wine vinegar, soy sauce and garlic powder – this makes it so much more flavourful!
These takeout style Chili Oil Noodles are game changing for busy weekday nights! Topped with crumbled tofu, scallions and vegetables of your choice, this is the perfect quick noodle recipe.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Main Course
Cuisine: Asian, Chinese, Fusion
Keyword: chili oil, noodles
Servings: 1
Ingredients
1 servingramen noodles
2 tbspchili oil
1 tsp dark soy sauce
1tsplight soy sauce
1 tsp rice wine vinegar
1 tsp maple syrup
Spiced Crumbled Tofu
150g extra firm tofu
1/2 tsp 5-spice powder
1 tsprice wine vinegar
1 tsp soy sauce
1 tspvegan oyster sauce
1 tsp garlic powder
salt (if necessary)
oil for frying
Instructions
Cook the noodles according to package instructions. Remember to save some noodle water. Drain and rinse with cold water.
Add some oil to a pan. Add your crumbled tofu and fry for a few minutes. Then add 5-spice, soy sauce, vinegar, garlic powder and give it a good mix.
Stir fry until it becomes crispy. Add salt if required.
To a bowl, add chili oil, soy sauces, rice wine vinegar, maple syrup and your cooked noodles. Mix it well and add some noodle water if required.
Top the noodles with crumbled tofu and scallions. Serve!
This vegan version of korean marinated eggs will literally blow your mind – I’ve added a spicy twist to it with my 5-minute homemade chili oil!
This easy Mayak tofu recipe involves the marination of extra firm tofu in a spicy but slightly sweet sauce made with pantry friendly ingredients like toasted sesame seeds, soy sauces, rice vinegar, bird’s eye chillies, and spring onions. For this spicy version, I also use my Homemade Chili Oil for an extra punch of flavour.
The “mayak” (마약) actually translates to “drug” in Korean language, and this name apparently came about due to the addictive nature of this delicious dish (I finished an entire tofu by myself in 2 meals, I kid you not!).
Original Mayak Tofu
They can be easily made gluten free too by swapping out the soy sauces for gluten free soy sauce, tamari or coconut aminos. It can also be easily made allium free by omitting the garlic.
My original recipe was created with @bakeyvakey to make the original mayak tofu without the chili oil addition.
And yes – it’s completely vegan and can by made gluten free! This perfect blend of tomato and cream sauce comes together in just 20 minutes for the perfect weeknight meal.
The first time I had this ‘pink’ pasta, it was called ‘pink and white’ pasta and came underneath a thick layer of melted cheese in the form of baked rice. I wasn’t too impressed until I tried making it at home – with an extra dash of flavour and love.
So if you are lost on what to make for your next meal, you need to try this creamy pink pasta. It’s absolutely easy to make and uses all the ingredients you would probably have at home.
I also learnt that this dish is popular in the Middle East – with a blend of tomato and cream, the sauce gives a nice pinkish hue and has a slight tanginess from the tomato and creaminess from vegan cream or thick coconut milk. All in all, I truly loved this one.
What You Need for this Pink Pasta
pasta – I used wheat spaghetti but you can use any pasta you like. Penne and fusilli work really well to contain the sauce.
tomato paste – this thick tomato paste gives it that bright red colour at the beginning but turns into a pinkish hue once the cream is mixed. You can use passata as well but the proportion would be different.
vegan cream – you can substitute this with coconut milk!
spices – I like to use garlic powder, onion powder (you can use fresh ones as well) and nutritional yeast.
herbs – this is optional. I added some chopped coriander towards the end but you can season with italian seasoning, dried basil or dried parsley!
And yes – it's completely vegan and can by made gluten free! This perfect blend of tomato and cream sauce comes together in just 20 minutes for the perfect weeknight meal.
Cook Time20 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Fusion, Italian
Keyword: pasta, pasta recipes
Servings: 1
Ingredients
60gdry pasta
1 tbsp olive oil
2 tbsp tomato paste(sub 1/2 cup passata)
1 tsp garlic powder
1 tsp onion powder
3/4 cup vegan cream
1 cup pasta water
1 cubeno-chicken bouillon
1 tbspnutritional yeast
freshly cracked black pepper
salt (to taste)
coriander(for garnish)
Instructions
Boil your pasta to al dente according to package instructions.
To a pan, add olive oil and tomato paste. Add your onion and garlic powder and saute until fragrant.
Add 1/2 cup cream and 1/2 cup pasta water with your bouillon cube. Let simmer for 5 minutes.
Add your remaining cream, pasta water followed by nutritional yeast and freshly cracked black pepper. Do a taste test and add salt at this stage if required.
If your sauce is too watery, don't worry – as time goes the pasta becomes very dry. Serve pasta and spoon some sauce over it!
This classic sandwich with ‘beef’, bell peppers and cheese originating in Philadelphia now has a delicious vegan version that you won’t be able to get enough of!
This delectable sandwich was said to be created by Pat and Henry Olivieri, who owned a hot dog stand in Philadelphia but one day, was sick of having hot dogs. He apparently then created the sandwich with beef and onions. The original version didn’t have cheese but was adapted by many other restaurant owners as time went by.
And…obviously the original version wasn’t vegan but in this day and age where we know we take a stand against animal abuse in factory farming – we can attempt to veganize our favourite foods to get that same taste and texture. I personally love mushrooms so we’ll substituting the ‘grilled beef’ with mushrooms instead!
Oyster mushrooms are one of my favourite meat substitutes
What Do I Need?
My recipes are also inclusive towards those who cannot tolerate raw garlic, onion or alliums but feel free to add some chopped white onions if you’d like!
But other than that, here’s what you would need for this recipe:
oyster mushrooms – my favourite kind of mushrooms. They are optimal for shredding!
marinade for mushrooms – smoked paprika, soy sauces and regular condiments
melty cheese sauce – plant milk, white beans, spices and potato starch (for that stretchiness)
hoagie rolls – these are used for the traditional version but I couldn’t find them so I got a small regular crusted loaf.
green bell peppers – can add onions too if you’d like!
sauces – vegan mayo, hot sauce
Make this easy Philly Cheesesteak in less than 40 minutes!
This classic sandwich with 'beef', bell peppers and cheese originating in Philadelphia now has a delicious vegan version that you won't be able to get enough of!
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
Keyword: sandwich
Servings: 2sandwiches
Ingredients
Vegan 'Steak' Filling
1.5cupsshredded oyster mushrooms
1 tspsmoked paprika
1tbsplight soy sauce
1 tbspdark soy sauce
1 tsp garlic powder
1 tsp onion powder
1/4 tspblack pepper
splash of water
Melty Cheese Sauce
1 cup oat milk(or any other plant milk)
2 tbsppotato starch
1/2 cup white beans
4 tbsp nutritional yeast
1/2 tbsplemon juice
1 tsp onion powder
1 tsp garlic powder
1 tspsmoked paprika
1/2 tsp salt
Sandwich
2 hoagie rolls(or italian crusted bread)
1 green bell pepper
2-3tbspvegan butter
hot sauce
vegan mayo
Instructions
Shred your oyster mushrooms. Mix the marinade for the oyster mushrooms and whisk them until combined.
Add your mushroom to a pan and fry them until they've released excess water and it's almost going to dry off. Add your sauce and give it a good mix.
At this step, I like to taste and see if the oyster mushrooms need more salt. I like to add more dark soy sauce instead of salt for a smokier colour and look.
In a blender, combine your ingredients for your vegan cheese sauce. You can substitute potato starch with tapioca starch or cornstarch*
Blend until smooth. Add to pan and whisk until the sauce becomes thick / stretchy.
Saute some green bell peppers and onions separately on the side.
Slice your bread rolls into half (but not completely) and slather them with vegan butter. Place them face down on the pan and toast until crispy.
Layer your bread with vegan mayo, hot sauce, oyster mushroom pieces, green bell peppers/onions and lastly a heaping spoon of cheese sauce.
Serve as it is or you can also slice it into half! Enjoy!
Notes
*Using cornstarch in place of tapioca starch won’t give that stretchiness but you will still get a thick cheese sauce.
This easy Taiwanese and Chinese inspired sticky and saucey tofu recipe can be made in just 20 minutes and it’s an ultimate game changer dinner idea.
Apparently, the name of this dish: ‘Three Cup Tofu’ was means that a cup of these ingredients are used to create the sauce: soy sauce, Chinese cooking wine and sesame oil.
What Do I Need?
Here are a list of ingredients you need:
extra firm tofu – you can use softer tofu as well, but be careful to not break it while tossing or mixing. You don’t need to freeze and thaw your tofu for this recipe but it’s completely up to you. Personally, the texture of tofu in its original state works perfectly for this dish.
toasted sesame oil – one of the 3 cups so this is absolutely essential! Sesame oil is a pantry staple for me.
ginger – pro tip! slice your ginger into small, thin slices.
green chilli – if you don’t have green chilli, you can use red chilli or dried red chillies.
light soy sauce
dark soy sauce – needed for the dark colour. However, if you’re gluten free you can substitute this with a gluten free soy sauce. Refer below for some options.
shaoxing wine – you can substitute this with rice wine vinegar or white vinegar (for alcohol free recipe)
brown sugar – always needed to balance out the salty flavours.
basil leaves – quintessential component of the dish to bring out the aroma
frying batter – corn starch and spices (spices are not necessary but they definitely elevate the flavours
oil for frying – I like to use olive oil or avocado oil for a healthier alternative.
Try this vegan version of the popular braised minced meat rice bowl from Taiwan – it’s an absolute comfort food with a melt-in-your-mouth texture that’s simply addictive.
Lu Rou Fan traditionally consists of braised pork, hard-boiled eggs, vegetables and steaming hot rice. In this vegan version, all you need is one substitute for the meat and the flavours remain strong and satisfying. Try it for yourself and let me know in the comments!
If you’d like to substitute the meat for a vegan look-alike pork belly, my friend Anh has a beautiful recipe for it – you can check it out here.
But if you’d like to keep things simple and make a braised minced meat pork dish, I have a few pointers for you on ingredients and the method of cooking. It’ll also take you only 30 minutes to make this, making it a wonderful dinner idea.
What You Need for this Lu Rou Fan
Extra firm tofu – make sure your tofu is frozen and thawed. Squeeze out all the excess water beforehand.
Shiitake mushrooms (fresh or dried ones) – for dried mushrooms, you would need to rehydrate them in some hot water for 30 minutes
Brown sugar – any other sugar would work in place too.
Light & dark soy sauce – for gluten free version, skip the dark soy sauce. However, the colour may not be as dark as you would like.
Vegetarian oyster sauce
Rice wine vinegar or Shaoxing rice wine
5-spice powder
White pepper
Steamed rice
Green vegetables of choice
Most of the time spent cooking comes from simmering the aromatics. You can make this dish gluten free by substituting out the dark soy sauce with gluten free soy sauce and veg oyster sauce (if it contains gluten) to a mushroom powder/seasoning.
Vegan Lu Rou Fan (Taiwanese Braised Pork Rice Bowl)
Try this vegan version of the popular braised minced meat rice bowl from Taiwan – it's an absolute comfort food with a melt-in-your-mouth texture that's simply addictive.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Asian, Taiwanese
Keyword: braised tofu, healthy
Servings: 2
Ingredients
400 g extra firm tofu
5-6shitake mushrooms
1 tbspminced ginger
2 tbsp olive oil
2 star anise
1 tbsp rice wine vinegar
1 tbsplight soy sauce
1-2tbspdark soy sauce(add more depending on colour)
1 tbsp veg oyster sauce
1/4 tsp white pepper
1 tsp5-spice powder
1 tsp garlic powder
1 tspbrown sugar
1/2 cup water
salt(as required)
hot sesame oil
scallions(garnish)
blanched vegetables
Instructions
Freeze tofu overnight and thaw in the microwave for 2-3 minutes. Squeeze out excess water.
Crumble tofu until it resembles a 'minced meat' texture.
Add shitake mushrooms to a food processor and process until its diced into fine pieces.
To a pan, add some oil and add minced ginger. Saute until fragrant.
Add shitake mushrooms and saute. Add your star anise, then add extra firm tofu. Combine well.
Add your sauces – vinegar, light soy sauce, 1 tbsp dark soy sauce, oyster sauce.
Add seasonings – white pepper, 5-spice powder, garlic powder, sugar and salt (if required).
Combine well. Add more dark soy sauce for a deeper brown colour.
Add water, cover with a lid and simmer on low for 5-10 minutes.
Drizzle some hot chili oil and mix. Serve over steaming hot rice, garnished with fresh scallions and blanched greens. Enjoy!
This fabulous, spicy centrepiece doesn’t need a lot of prep time and is absolutely delicious! Pair it with a creamy mint chutney to make a statement.
This Tandoori Cauliflower is absolutely delicious, healthy and easy to make. Packed with flavours from the spices, baked to the perfect crunch and dipped in a creamy, tangy mint sauce – it’ll bring you out of this world!
All you have to do is combine your spices, make them into a paste and slather them over your cauliflower. Let it marinate for a few hours for more flavour or you can bake it right away if you’re pressed for time. Still tastes amazing, either wise.
You can also break them up into pieces and marinate them for a fuller flavour profile. I personally like to cut into the Tandoori Cauliflower like a steak, makes it so much more fun but breaking them up into chunks definitely makes them easier to eat.
What You Need
You need pretty much all the common spices Indian cuisine uses so here’s a list of what you would want to stock up if you’re making this recipe:
Kashmiri Chilli Powder: this specific type of chilli powder gives a nice, bright orange-red colour to the paste and you can choose the spice level too. I chose mild.
Fennel Powder: ground up fennel seeds that are often sold in packets of powder.
Coriander Powder: ground up coriander seeds
Garam Masala: an essential for curries, masalas, indian-style stir-fries.
Onion & Garlic powder: to amp up the flavour but you can omit it if you’d like.
Turmeric: again, very much needed for a lot of Indian dishes.
Kasthoori Methi: fenugreek leaves
Neutral oil: to ensure the cauliflower roasts nicely. You can also use olive oil.
Lime/lemon juice: for the extra tang
Black Pepper, Salt
This recipe is also easily gluten free and nut free!
This vegan version of the TikTok viral Baked Feta Pasta is packed with flavour and is ultra cheesy WITHOUT any vegan cheese! You can make it gluten free too.
It has been a few years since this TikTok Viral Feta Pasta recipe took over social media, but I’m here to remind you that this vegan version of it tastes amazing that you might actually not forget it!
Without using vegan cheese, this recipe makes a cheesy and tangy sauce with just one ingredient – extra tofu. Hence, this recipe is nut-free, seed-free, dairy-free and can be easily made gluten-free.
I don’t like most commercial vegan cheeses out there so I try my best to make mine at home. For this, all you have to do is blend your tofu and spices to make the ‘feta’ cheese. Line your baking dish with tomatoes and add the feta cheese to the centre. Top with some herbs and bake it! Give it a good mix, add your pasta and it’s good to go.
This vegan version of the TikTok viral Baked Feta Pasta is packed with flavour and is ultra cheesy WITHOUT any vegan cheese! You can make it gluten free too.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Fusion
Keyword: pasta, tiktok
Servings: 2
Ingredients
Vegan 'Feta Cheese'
400g extra firm tofu
1 tbsp lime juice
1/2 tbspvinegar
1 tbspgarlic powder
1 tbsp onion powder
4 tbsp nutritional yeast
salt
Baked Pasta
2 cupsdry pasta
20 cherry tomatoes
1 tsp dried herbs (dill, rosemary, thyme)(each)
1 tspred pepper flakes
1/4 tspblack pepper
salt
olive oil
4 tbsppesto(optional)
Instructions
Preheat over to 200°C / 392°F.
Blend together the ingredients for the Vegan Feta Cheese.
Line the baking tray with the ingredients in these order: cherry tomatoes, vegan feta in the middle, herbs, chili flakes, salt, black pepper and drizzle or spray some olive oil.
Bake for 25-30 minutes until the tomatoes are roasted and the top layer of the feta is golden brown.
Boil and cook your pasta according to package instructions. Drain, rinse and save your pasta water.
Take your baked pasta out of the oven. Add your desired amount of pesto (if you're adding) and smash with a fork, giving it a good mix.
Add some pasta water to combine the ingredients into a creamy sauce.
The secrets to the most flavourful Banh Mi are a flavourful paté, succulent vegan ‘meat’ filling, pickled vegetables and fresh herbs – learn how to make them here!
Make the BEST Banh Mi with the tips below!
What is Banh Mi?
Banh Mi is also known as a Vietnamese Baguette made with traditional ingredients used in Vietnamese cuisine. They are a street food, said to originate in Saigon. They are often served with French baguettes, that are on the softer side compared to traditional ones. Typically, they contain pickled carrots, white radish (daikon), chilies, coriander, mayo, sauce and a protein, like chicken, pork, beef or paté. But obviously we want to make this without any cruelty involved, so I used a plant-based soy ‘chicken’. You can also use tofu or tempeh if you want to keep it whole foods plant based.
The easiest part of making this Banh Mi Sandwich is the filling – the vegetables doesn’t require much precision as you can see in my recipe below. They are also completely plant-based making this sub 100% vegan and healthy.
The easiest part of making this Banh Mi Sandwich is the filling
The best Banh Mi I have tasted so far is the Saigon Delight from The Kind Bowl, a fully vegan Vietnamese Restaurant in Singapore. The flavours in this Banh Mi are heavily inspired by this and can be made in the comfort of your home to satisfy your cravings.
What Do I Need to Make This?
There are 5 components to this dish: let’s break it down.
First, obviously you would need a soft French baguette. You can use a regular french baguette for this if you can’t find a Vietnamese baguette. I had trouble finding a vegan Vietnamese Baguette but after stumbling upon a few places, I managed to find them here (not sponsored). I’ve double checked with the chef that the baguette is 100% vegan. Disclaimer: some of their ingredient listed on their website is inaccurate.
It’s also not the most traditional version so I’m taking this as a sign that I should learn how to make my own bread. Haha.
Then you would need all the ingredients to make a good veganpaté – vegan of course! I made mine with:
white button mushrooms
chives
walnuts
seasonings
vegan fish sauce
soy sauce
After which comes your pickled vegetables – these are super important to make your sub taste like Banh Mi. I used carrots and white radish submerged in the vinegar solution for a day. Make sure you eat them within 4 days to retain the crunchiness of the vegetables.
For protein, I made a soy glazed vegan ‘chicken’ with soy sauce, vegan fish sauce, agave, lime juice and corn starch slurry. Pro tip: Smash your vegan ‘chicken’ pieces for a deeper and richer flavour.
Fresh herbs are a must for Banh Mi: specifically coriander (or cilantro, they’re the same) and red chillies. If you can’t take spice, feel free to leave the chillies out.
Optionally, you can also add some vegan mayo and sriracha for a sauce boost – because why not?!
What’s more, with this recipe you can make around 5 to 6 sandwiches that you can either meal prep or make for your family. People around you can taste the goodness of this!
The secrets to the most flavourful Banh Mi are a flavourful paté, succulent vegan 'meat' filling, pickled vegetables and fresh herbs – learn how to make them here!
Mix vinegar, sugar, water on heat until the sugar dissolves and combines fully. Add the mixture to a container, followed by your shredded vegetables and close the lid.
Leave the pickled vegetables to stand for an hour. If you're making this the day before, wait for the mixture to cool down and store it overnight in the fridge.
Make your mushroom pate – chop mushrooms, chives and walnuts.
To a pan, add olive oil and add mushrooms. Wait until they are cooked and release water. Let 1/2 of the water evaporate.
Add your chives, chopped walnuts, followed by your seasonings. Mix them all together in the heat until they are well combined without much water in the mixture.
Add these to your food processor and blend until it becomes a smooth paste.
Make your marinade for soy glazed 'chicken'. Defrost your vegan 'meat' and smash them with your hands. Fry them on a pan on both sides.
Pour your marinade over, followed by the corn starch slurry. Mix them until the mixture thickens.
Slice the baguette into half. Layer with 2 spoonfuls of pate, vegan mayo and sriracha. Top with vegan soy glazed 'chicken', pickled veggies, coriander and red chilies. Serve!
This easy sushi bake will satisfy your cravings for sushi and baked rice at the same time – it’s made with shredded tofu and is absolutely DELICIOUS!
Easy Sushi Bake made with Tofu ‘Salmon’
When that sushi craving hits you, try this easy sushi bake you can make from the comfort of your home! It requires some steps but that mostly involves putting ingredients together. Especially when you bake and broil it in the oven to crispy perfection, it’s so addictive! You can pair it with a nori sheet and top it with avocado too. This TikTok viral dish is one of those good ones, I swear.
How to Prepare Sushi Rice
First, you would need to prepare your sushi rice. For that, prepare these:
sushi rice
rice wine vinegar
salt
sugar
Rinse the sushi rice 3 to 4 times to remove he excess starch. Bring it to a boil with water and simmer for 18-20 minutes with a lid on. Once done, leave it to cook further in the steam for about 10 minutes.
Make the perfect sushi rice every time!
Vegan Shredded ‘Tofu’ Salmon
This is the most delicious part of the recipe – in traditional sushi bakes, there is usually shredded salmon or imitation crab but we’re using shredded tofu to make it vegan and protein-rich!
You would most need pantry staple ingredients for this like light and dark soy sauce (gluten free if required) and seasonings like onion and garlic powder to boost the flavour profile.
Can I make this Gluten Free?
Absolutely! Just swap out your soy sauces for a gluten free version. Also ensure the vegan mayo and sriracha you’re using are gluten free too!
1/2tbsp dark soy sauce (sub with gluten free soy sauce)
1/2 tbsponion powder
1/2 tbsp garlic powder
salt
3 tbspvegan mayo
2 tbsp sriracha(more if you like it spicy)
Toppings
white toasted sesame seeds
black toasted sesame seeds
nori flakes
vegan mayo
sriracha
spring onions
la yu chili oil(japanese chili oil)
Instructions
Preheat over to 200°C / 392°F.
Rinse and drain sushi rice 3-4 times. Combine with water and simmer for 18-20 minutes until rice is cooked with the lid closed. Cover with lid and let it cook in the steam for a few minutes.
Meanwhile, shred your tofu. Add some oil to a pan and add your tofu.
Fry until it crisps up. Add soy sauces, onion powder, garlic powder and salt. Combine well.
Take off heat. Add vegan mayo and sriracha and give it a good mix.
Combine cooked sushi rice with sushi vinegar, salt and sugar. Mix well.
Add the rice to a baking dish. Layer with white sesame seeds and crushed nori sheets.
Add your shredded tofu mix. Drizzle with more sriracha, vegan mayo and black sesame seeds.
Bake for about 20 minutes until the top layer looks baked.
Top with spring onions, sesame oil and cut them up into slices. Serve with nori sheets and creamy sliced avocado. Enjoy!
