Brown Girl Vegan

Category: Dinner

  • 15-min Thai Basil ‘Chicken’ (Pad Krapow Gai)

    15-min Thai Basil ‘Chicken’ (Pad Krapow Gai)

    One of my favourite dishes growing up, this Vegan Thai Basil ‘Chicken’ recipe doesn’t compromise on taste. And it can be made in just 15 MINUTES!

    15-min Pad Krapow Gai (Thai Basil ‘Chicken’)

    Thai Basil Chicken was one of my staples back when I was younger and I do miss it so much! However, I am happy that I’m able to recreate a vegan version that does not compromise on the spicy flavours. It truly takes me back to when I would have it with rice and some cooling cucumbers.

    This dish is also nutritious and protein-filled as we’re using tofu as the meat substitute. I also really like making this with cubed fried tempeh or shimeji mushrooms.

    Firm Tofu is a great substitute for chicken in this recipe.

    For a gluten free version, you can substitute tamari for soy sauce. Note that you may not get a dark enough colour. The other ingredients are naturally gluten free. 

    Print Recipe

    15-min Thai Basil ‘Chicken’ (Pad Krapow Gai)

    One of my favourite dishes growing up, this Vegan Thai Basil 'Chicken' recipe doesn't compromise on taste. And it can be made in just 15 MINUTES!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Asian, Thai
    Keyword: thai basil, vegan
    Servings: 3

    Equipment

    • 1 Chopping Board
    • 1 Large Frying Pan

    Ingredients

    • 450 g firm tofu (3 blocks)
    • 1 tbsp olive oil
    • 1-2 red chilies
    • 1/2 cup green beans
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp vegetarian oyster sauce
    • 1 tsp rice wine vinegar
    • 1 tsp brown sugar
    • 1 tsp onion + garlic powder
    • 1 cup basil leaves (packed)
    • splash of water

    Instructions

    • Crumble firm tofu into pieces, resembling the looks of minced 'chicken'. Use frozen and thawed tofu for the best texture.
    • Chop up your red chilies and green beans.
    • To a wok or a pan, add olive oil and wait for it to heat up. Add chilies and sauté for a minute. Add green beans and stir until half cooked (when the beans are brightened green)
    • Add crumbled tofu, give it a good mixture and saute for a few minutes.
    • Add soy sauce, oyster sauce, vinegar, brown sugar and give it a good stir. Taste test and add more light soy sauce if it's not salty enough or a dash of dark soy sauce if the colour is not dark enough.
    • Stir in basil leaves until it softens and take off heat. Serve with rice!

    Notes

    1. For a gluten free version, you can substitute tamari for soy sauce. Note that you may not get a dark enough colour. The other ingredients are naturally gluten free. 
  • 10-min Ginger Scallion Noodles

    10-min Ginger Scallion Noodles

    These 10-minute ginger scallion noodles are incredibly versatile and only needs a few ingredients to make the mind-blowing sauce.

    These Ginger Scallion Noodles can be made in just 10 minutes!

    These ginger scallions noodles are so full of flavour that you don’t need to add any additional ingredients to boost flavour. It only uses freshly minced ginger, scallions (the green part), fragrant sesame oil, hoisin sauce, soy sauce and vinegar.

    This recipe is also onion and garlic free, making it more gut friendly than most recipes. To keep this alliums free, you can substitute spring onions with cilantro.

    You can also easily make this recipe gluten free by using a gluten free ramen like rice noodles or brown rice ramen. Remember to substitute soy sauce for gluten free liquid aminos/coconut aminos/tamari.

    Print Recipe

    Vegan Ginger Scallion Noodles

    These ginger scallion noodles are incredibly versatile and only needs FIVE ingredients for the mindblowing sauce.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Chinese
    Keyword: asian, ginger scallion, ramen
    Servings: 1

    Equipment

    • 1 Small Bowl
    • 1 Small Pan

    Ingredients

    • 1 block ramen noodles
    • 1.5 tbsp sesame oil
    • 1 tbsp hoisin sauce
    • 1 tsp minced ginger
    • 1 tsp sichuan pepper
    • 2 tbsp chopped scallions
    • 1 tbsp soy sauce
    • 1 tsp maple syrup
    • 1 tsp rice wine vinegar
    • noodle water

    Toppings

    • 2 tsp chili crisp or oil
    • 1 tsp toasted sesame seeds
    • 1 tbsp spring onions

    Instructions

    • Boil instant ramen according to package instructions. Save the noodle water for later.
    • Chop ginger finely and scallions into thin slices. Add both into a bowl, with sichuan pepper.
    • Heat sesame oil for 1-2 minutes on a medium flame (careful not to burn it!). Pour the oil over the ginger-scallion sichuan pepper mixture.
    • Add hoisin sauce, soy sauce, vinegar, sweetener and give the sauce a good mix. Pour over noodles. If noodles are too dry, add a splash of noodle water.
    • Top the dish with your preferred greens, toasted sesame seeds, spring onions and chili oil crisp.

    Notes

    1. For a gluten free version, use gluten free noodles like rice noodles or brown rice ramen. Substitute soy sauce for tamari. 
    2. You can use white vinegar or rice wine vinegar in place of mirin. 
  • 30-min Creamy Mushroom Alfredo

    30-min Creamy Mushroom Alfredo

    This creamy mushroom pasta will satisfy your dairy cravings any day! Cheesy, ultra creamy and an umami burst of flavour from shitake mushrooms.

    Vegan Creamy Mushroom Linguine

    Before we go into the specifics of the recipe, this recipe is not authentic to Italian Alfredo but it’s a vegan rendition that I enjoy making because of its’ allergen free ingredients.

    Truth be told, I have also never been a huge fan of cream based pastas because they were often made with heavy cream, cream cheese and other incredibly difficult to digest ingredients for lactose intolerant individuals like me.

    However, once I started experimenting with dairy free ‘cream’ bases using cashews, silken tofu and sunflower seeds, I fell in love with cream based pastas.

    I loved the umami-ness from the shitake mushrooms because it added a depth of flavour to this dish. The tanginess from the lemon juice and slight nuttiness from the cashews made me fall in love with this dish.

    This recipe can easily be made oil-free by omitting olive oil when sautéing the mushrooms and using an oil-free plant based milk.

    You can soak the cashews overnight instead of the express method if you have more time on your hands. The longer it soaks, the creamier your pasta sauce will be.  

    You can make this recipe gluten free by using gluten free pasta (you can find my recommendations here), gluten free oat milk (or soy milk) and making sure the nutritional yeast you’re using is gluten free as well. 

    Print Recipe

    30-min Creamy Mushroom Alfredo

    This creamy mushroom pasta will satisfy your dairy cravings any day! Cheesy, ultra creamy and an umami burst of flavour from shitake mushrooms.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion, Italian
    Keyword: alfredo, pasta salad
    Servings: 1

    Equipment

    • 1 Blender
    • 1 Large Pan

    Ingredients

    • 60 g pasta serving
    • 1/4 cup raw cashews
    • 1 cup gluten free oat milk
    • 1 tbsp nutritional yeast
    • 1/8 tsp hing (sub 1 tsp garlic powder)
    • 1/2 tbsp lemon juice
    • salt
    • pasta water
    • 4 shitake mushrooms
    • 1 tbsp olive oil

    Toppings

    • Vegan Parmesan

    Instructions

    • Boil cashews in hot water and let it sit for 10 minutes.
    • Boil pasta according to package ingredients until al dente.
    • Blend together soaked cashews, 1/2 cup oat milk, nutritional yeast, and spices for pasta sauce.
    • Chop up some shitake mushrooms. Heat a large frying pan. Add some olive oil and sauté the mushrooms until brown and fragrant.
      In this step, you can choose to omit the oil if you prefer a oil free recipe.
    • Add 1/2 cup of oat milk and stir. Add in the blended mixture with cashews and mix in your pasta. Add a splash of pasta water to ensure the sauce remains creamy.
    • Serve immediately with vegan parmesan.

    Notes

    1. You can make this recipe gluten free by using gluten free pasta, gluten free oat milk (or soy milk) and making sure the nutritional yeast you’re using is gluten free as well. 
    2. This recipe can also easily be oil free if you omit olive oil when sautéing the mushrooms. 
    3. You can soak the cashews overnight instead of the express method if you have more time on your hands. The longer it soaks, the creamier your pasta sauce will be.  
  • Vegan Korean Bibimbap

    Vegan Korean Bibimbap

    This Korean rice and vegetable dish is packed with crunchy vegetables, braised oyster mushrooms and a sweet, spicy gochujang sauce. It’s insanely easy to make!

    Bibimbap is a super popular korean dish that you may have heard of already and personally it is one of my favourite! It’s made with rice, crunchy vegetables and seasoned with a hot chili pepper paste, like gochujang. You can also add other ingredients like bulgogi tofu or braised oyster mushrooms.

    Traditionally, it’s prepared in a stone-pot (“dolsot” in korean) to maximize the flavours of the dish. It enables a nice crispy layer of rice for that extra crunch! You can taste the difference in smokiness and flavours too!

    There are many variations of this dish – my version consists of thinly sliced cucumbers, carrots, oyster mushrooms to replace the meat and kimchi for an extra tang.

    Once you prepare the dishes (full recipe below), don’t forget to mix them together before eating! It brings all the flavours together. I like to top it off with more toasted sesame seeds, sesame oil and seaweed flakes.

    Ingredients You Need

    • pearl oyster mushrooms – you can be versatile with this but I got fresh, locally harvested pearl oyster mushrooms from Mushroom Buddies.
    • condiments – you would need soy sauces, maple syrup, rice wine vinegar and toasted white sesame seeds throughout this recipe.
    • vegetables – spinach, carrots, cucumber, vegan kimchi
    • vegan gochujang – korean hot pepper paste

    There is no gluten free option for this dish since gochujang contains gluten. However, you can replace gochujang with sambal chili for a spicy kick.

    For all my gluten free recipes and recipes with gluten free options, visit this page.

    Print Recipe

    15-min Korean Vegan Bibimbap

    This Korean rice and vegetable dish is packed with crunchy vegetables, braised oyster mushrooms and a sweet, spicy gochujang sauce. It's insanely easy to make!
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: bibimbap, korean, vegan
    Servings: 2

    Equipment

    • 1 Pan

    Ingredients

    Braised Oyster Mushrooms

    • 150 g shredded pearl oyster mushrooms
    • 1 tbsp sesame oil
    • 1 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp maple syrup
    • 2 tsp toasted white sesame seeds
    • salt if needed

    Sesame Spinach

    • 150 g baby spinach
    • 1/2 tbsp sesame oil
    • 1 tsp light soy sauce
    • 1 tsp toasted white sesame seeds

    Gochujang Sauce

    • 1 tbsp gochujang
    • 2 tsp sesame oil
    • 1 tbsp rice wine vinegar
    • 1 tsp maple syrup
    • 1 tsp toasted white sesame seeds
    • 1-2 tbsp hot water

    Bibimbap

    • 2 cups white rice
    • 1/2 cup sliced cucumbers
    • 1/2 cup sliced carrots
    • 1/4 cup vegan kimchi

    Instructions

    • Shred oyster mushrooms or slice them very thinly.
    • Add some oil to grease your pan and add oyster mushrooms. Season with soy sauces and maple syrup. Pan fry until browned.
    • Add some sesame seeds and mix them together.
    • Meanwhile, prepare your sauce with gochujang, sesame oil, vinegar, maple syrup, sesame seeds and a splash of water.
    • Blanch your spinach in boiling water under softened and bright green. Take out and drain excess water.
    • Add sesame oil, soy sauce and sesame seeds to spinach. Combine with hands or a spoon.
    • Add rice to dolsot (stone pot) and keep under heat until the bottom layer turns crispy.
    • Assemble your bibimbap: sliced cucumbers, carrots, kimchi, spinach and oyster mushrooms. Pour gochujang sauce in the middle.
    • Give the ingredients a good mix and top with more sesame seeds. Enjoy!

  • Vegan Curry Udon with Eggplant Katsu

    Vegan Curry Udon with Eggplant Katsu

    This Curry Udon is rich, creamy, flavourful and wonderfully pairs with crunchy Eggplant Katsu coated in breadcrumbs. This is a collaboration with one of my favourite vegan food bloggers, Priya (@spices.and.spoons)

    Curry Udon with Eggplant Katsu

    This was a wonderful collaboration between me and my friend, Priya. She is a vegan food blogger too and goes by the handle @spices.and.spoons on Instagram! She makes amazing and authentic vegan Indian recipes and is such an inspiration.

    The idea for this dish came about because I love noodles and unfortunately, many Katsu Curry dishes are predominantly meat based. Priya consulted her friend from Japan on how to make this dish vegan but also authentic by not changing too many components compared to traditional Katsu Curry.

    I also found eggplant to be a wonderful substitute for regular Katsu because of it’s crunchiness when fried and the tasty texture when you bite into it.

    There is 2 parts to this recipe – making the curry for the udon and the eggplant katsu. You can find the full recipe below.

    Print Recipe

    Vegan Curry Udon with Eggplant Katsu

    This Curry Udon is rich, creamy, flavourful and wonderfully pairs with crunchy Eggplant Katsu coated in breadcrumbs. This is a collaboration with one of my favourite vegan food bloggers, Priya (@spices.and.spoons)
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Japanese
    Keyword: curry udon, japanese, vegan
    Servings: 2

    Equipment

    • 1 Large Pot
    • 1 Frying Pan

    Ingredients

    Curry Udon by @spices.and.spoons

    • 5 slices kombu or dried kelp
    • 7 dried shitake mushrooms
    • 1.5 cup hot water
    • 2 cubes curry roux
    • 1 tbsp toasted sesame oil
    • 1 white onion
    • 1/2 cup sliced carrots
    • 2 tbsp soy sauce
    • 1 tsp mirin
    • 1 pack udon noodles

    Toppings

    • Scallions
    • Black & White Sesame Seeds
    • Chili Sesame Oil

    Eggplant Katsu

    • 1 medium eggplant
    • 3 tbsp plain flour
    • 1 tbsp corn starch
    • `1 tsp salt
    • 1 tsp black pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 cup water
    • 1/2 cup breadcrumbs
    • 1/2 cup neutral oil

    Instructions

    Curry Udon

    • Make kombu dashi (broth) by combining 4-5 small pieces of kombu / dried kelp and 7/8 dried shiitake mushrooms to 1 cup of hot water. Let it sit for 15 minutes.
    • Strain and keep aside. Slice the mushrooms length wise to use later.
    • Add two cubes of curry (store bought Japanese curry cubes) to 1/2 cup of hot water and stir until it is fully dissolved.
    • To a heated pan, add toasted sesame oil. Then add thinly diced white onions, carrots and mushrooms. Sauté until the onions are caramelized.
    • To this add kombu dashi, dissolved curry roux, 2 tbsp soy sauce, 1 tsp mirin and stir well to combine. Add more water to adjust consistency as the mixture will get thicker as it cooks.
    • Bring to a gentle boil for about 7-8 minutes until the broth is glossy & semi- thick.
    • Pour the curry over cooked udon noodles ( I used frozen ones from Asian store) and garnish with scallions, sesame seeds and chili sesame oil. 

    Eggplant Katsu

    • Slice 1 medium eggplant into round slices and 1cm thick.
    • Mix together 3 tbsp plain flour, 1 tbsp corn starch, 1 tsp Salt, 1 tsp black pepper, 1 tsp onion powder and add 1/2 cup water gradually (add more to get a thick paste, but the batter should not be runny).
    • Heat up oil in a pan and coat the slices in the mixture. Coat it again in breadcrumbs.
    • Deep fry it until golden brown. Drain the excess oil on a tissue and serve with udon noodles.
  • Vegan Gochujang Tempeh Sandwich

    Vegan Gochujang Tempeh Sandwich

    If someone had made this Gochujang Tempeh sandwich back when I was a tempeh hater, I would have folded. This gorgeous gorgeous Gochujang Tempeh is meat-y, spicy with a hint of sweetness.

    Spicy Gochujang Tempeh Sandwich

    Yes, I was a former tempeh hater. I didn’t like how it smelled and how it tasted but only then I realised, I was not preparing it the right way! Tempeh is an ingredient made by fermenting soy beans so it contains all the good stuff – aka Lactobacillus acidophilus (probiotics!). Since vegans don’t consume traditional yoghurt because it contains dairy, vegan fermented foods like tempeh, kimchi and sauerkraut are life savers indeed!

    This Gochujang Tempeh actually contains pan-fried tempeh in gochujang sauce, JUST Egg, spicy mayo and crunchy Korean seaweed flakes. I used the one from Bibigo, a Korean Cuisine brand.

    Bibigo Korean Seaweed Flakes

    Unfortunately, I have not tried a gluten free version of this because store-bought gochujang contains gluten by default because it contains barley and wheat. However, Koko Gochujang does offer a gluten-free Gochujang so if you are able to find those in Asian stores, feel free to substitute that!

    Here’s how I make my gorgeous gorgeous Gochujang Tempeh sandwich

    Print Recipe

    Vegan Gochujang Tempeh Sandwich

    If someone had made this Gochujang Tempeh sandwich back when I was a tempeh hater, I would have folded. This gorgeous gorgeous Gochujang Tempeh is meat-y, spicy with a hint of sweetness.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course, Snack
    Cuisine: Asian, Fusion, Korean
    Keyword: gochujang, sandwich, snack, tempeh

    Equipment

    • 2 Frying Pans
    • Small bowls

    Ingredients

    Gochujang Tempeh

    • 50 g tempeh block
    • 1 tsp gochujang
    • 1 tsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp rice vinegar
    • 2 tsp sesame oil
    • 1 tsp water (to mix)
    • sesame/olive oil (for frying)

    Spicy mayo

    • 1 tsp gochujang
    • 1 tbsp vegan mayo

    Toppings

    • 1 burger bun or sandwich bread
    • seaweed flakes
    • 1 JUST Egg (folded)

    Instructions

    • Pan fry tempeh in a splash of olive oil or sesame oil until crispy on both sides. This should take about 5 minutes per side.
    • Meanwhile, fry the JUST Egg (folded version) until crispy and soft.
    • Add together the ingredients for the sauce – gochujang, soy sauces, rice vinegar and sesame oil. Pour the sauce mixture over the tempeh and coat evenly.
    • Prepare gochujang mayo by mixing gochujang with vegan mayo. Slice the burger bun into half horizontally.
    • Assemble the ingredients in this way: Bun/Bread > Spicy mayo > JUST Egg > Gochujang Tempeh > Seaweed flakes > Bun/Bread. Slice into half vertically and enjoy!

    Notes

    1. Unfortunately, I have not tried a gluten free version of this because store-bought gochujang contains gluten by default because it contains barley and wheat. However, Koko Gochujang does offer a gluten-free Gochujang so if you are able to find those in Asian stores, feel free to substitute that! 
    2. You can substitute rice wine vinegar for mirin or white vinegar. 
    3. You can use any type of bread to make this sandwich. Sourdough or plain white bread would be amazing!
  • 15-Min Peanut Miso Tempeh Noodles

    15-Min Peanut Miso Tempeh Noodles

    These peanut miso noodles are tasty, nutritious and don’t compromise on protein.

    Miso Peanut Noodles

    These 15-minute noodles are made with simple ingredients like mild sodium miso, gochujang and soy sauce. You can easily make them for lunch, dinner or meal prep.

    The tempeh is also seasoned well with soy sauce and the sauce mixture prepared for the noodles. Tempeh is an incredible source of protein for vegans and vegetarians, packing up to 18g of protein per 100g of serving. Though it slightly less than meat, you can pair this additionally with high protein ingredients, like peas, edamame or roasted chickpeas!

    The gluten free version of this recipe requires the noodles to be substituted with gluten free noodles (like brown rice ramen or rice noodles), soy sauce with tamari and gochujang with chili paste or chili flakes. Remember to also check if your miso is gluten free. I use the organic low sodium miso as shown below.

    Organic Mild Sodium Miso
    Print Recipe

    15-min Peanut Miso Tempeh Noodles

    These peanut miso noodles are tasty, nutritious and don't compromise on protein.
    Cook Time15 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: asian, noodles, ramen, tempeh
    Servings: 1

    Equipment

    • 1 Plate
    • 1 Small Pot

    Ingredients

    • 1 serving vegan ramen noodles
    • 1 tbsp peanut butter (unsweetened)
    • 1 tsp miso
    • 1 tsp gochujang
    • 1 tsp light soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sesame oil
    • 2 tbsp water

    Pan Fried Tempeh

    • 1 tsp soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp peanut sauce mixture
    • 1 tsp corn starch
    • 3 tbsp water

    Instructions

    • Mix together all the ingredients for the sauce. Cook the noodles according to package instructions.
    • Make the mixture for the tempeh. Pan fry tempeh on both sides in olive oil for about 5-10 minutes until crispy.
    • Pour the sauce over and sauté until mixture thickens.
    • Pour peanut miso sauce over noodles and mix well. Serve with fried tempeh, spring onions and sesame seeds!

    Notes

    1. The gluten free version of this recipe requires the noodles to be substituted with gluten free noodles (like brown rice ramen or rice noodles), soy sauce with tamari and gochujang with chili paste or chili flakes. Remember to also check if your miso is gluten free. 
    2. You can sub rice wine vinegar with mirin or white vinegar. 
    3. I used soy bean tempeh for this recipe, but any type of tempeh should work. 
    4. You can substitute peanut butter with cashew butter or sunflower seed butter, if you have a nut allergy. 


  • Vegan Southwestern Chipotle Style Salad

    Vegan Southwestern Chipotle Style Salad

    Easy to make and filling homemade chipotle-style salad that’s easy to meal prep! With spiced baked tofu, veggies, black beans and an ultra creamy dressing.

    Southwestern ‘Chipotle’ Style Salad

    This vegan salad recipe is perfect for any meal and also for sharing. I’ve always seen the salads from Chipotle online but never got to try because we don’t have an outlet here – so I made a vegan version at home to see what the hype was about.

    You can also check out this Vegan Tofu Kale Salad, Vegan Pasta Salad with Ranch Dressing, Asian Rainbow Noodle Salad, and Sundried Tomato Pasta Salad.

    Ingredients Needed

    • Salad Base – I used a lettuce mix from Just Produce. They have really cool salad mixes but you can also use regular butterhead lettuce or romaine lettuce for this salad.
    • Beans – sautéed canned black beans. Black beans are my favourite and I save a lot of time by using the canned version!
    • Vegetables – corn, chopped tomatoes. You can grill the corn for a more smokey flavour. Instead of tomatoes, you can also add salsa.
    • Protein – spiced baked tofu with spices like smoked paprika, turmeric, onion & garlic powder.
    • Dressing – creamy southwestern style dressing made with SILKEN TOFU!

    The base of the sauce is made from silken tofu and it makes any sauce ultra creamy! Paired with smokiness from the smoked paprika and tanginess from the lemon juice, the dressing is super addictive! You can even use this dressing in a pasta salad.

    You could also add some freshly diced avocado for an extra creamy kick to this salad.

    This recipe is allergen free – it’s 100% gluten free and nut free!

    Print Recipe

    Vegan Southwestern Chipotle Style Salad

    Easy Chipotle Style Salad with baked tofu and crunchy vegetables
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course, Salad
    Cuisine: American, Fusion
    Keyword: chipotle, salad

    Equipment

    • 1 Large Bowl

    Ingredients

    Creamy Dressing

    • 150 g silken tofu
    • 2 tsp smoked paprika
    • 1/2 tbsp lemon juice
    • 1 tsp vinegar
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 2 tbsp water
    • salt

    Black Beans

    • 1/2 can black beans
    • 1 tsp smoked paprika
    • 1 tsp cumin powder
    • 1 tsp onion powder
    • 1 tsp garlic powder 1
    • 1 tbsp tomato paste
    • salt
    • black pepper

    Baked Tofu

    • 200 g firm tofu (1 block)
    • 1 tsp smoked paprika
    • 1/4 tsp turmeric powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • salt
    • black pepper

    Salad

    • 2 cups lettuce
    • 1/3 cup chopped tomatoes
    • 1/3 cup corn

    Instructions

    • Preheat oven to 180C. Chop firm tofu into cubes and add all the seasoning. Coat the tofu cubes evenly and bake for 12-15 minutes until crispy.
    • Coat the tofu cubes evenly and bake for 12-15 minutes until crispy.
    • Meanwhile, prepare the black beans by sautéing them in olive oil and adding all the ingredients until fully cooked.
    • For the dressing, combine into blender and blend until smooth.
    • Assemble all the ingredients, pour in the dressing and mix together. Serve immediately!

    Notes

    1. This salad is 100% gluten free! 
    2. You can use either white vinegar or rice wine vinegar. 
  • 10-min Cilantro Lime Chili Noodles

    10-min Cilantro Lime Chili Noodles

    This chewy knife cut noodle dish drenched in a spicy and sour sauce with a whole lot of chopped coriander is the literal bane of my existence.

    Cilantro Lime Chili Noodles

    This is another rendition of my peanut chili noodles – but I wanted something that was zesty, tangy and spicy all at the same time. The beautiful combination of cilantro, lime and chili aside, the star of the show were really these knife cut noodles!

    This the brand of the Taiwan Knife Sliced Noodles. It is pretty affordable and there are 5 noodles blocks in one packet. It also comes with a scallion oil seasoning but I prefer making the sauces for my recipes from scratch so I didn’t use them.

    Taiwan Knife Sliced Noodles

    I used mild pepper chili flakes but feel free to use any spice level you would like! For a gluten free option, you can either use brown rice ramen, noodles or rice noodles.

    Print Recipe

    10-min Cilantro Lime Chili Noodles

    This chewy knife cut noodle dish drenched in a spicy and sour sauce with a whole lot of chopped coriander is the literal bane of my existence.
    Cook Time10 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: noodles
    Servings: 2

    Equipment

    • 1 Pan

    Ingredients

    • 2 cakes knife-cut noodles
    • 1/3 cup chopped cilantro
    • 2 tbsp red pepper flakes (gochugaru)
    • 2 tbsp sesame oil
    • 1 tbsp lime juice
    • 2 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp rice wine vinegar
    • pinch hing (asoefetida) sub garlic powder
    • 1 tbsp vegan oyster sauce
    • 1 tsp agave syrup
    • 1/4 cup noodle water

    Toppings

    • more chopped cilantro
    • toasted sesame seeds
    • chili sesame oil

    Instructions

    • Boil knife cut noodles according to package ingredients and rinse with cold water.
    • Combine red pepper flakes with cilantro in a bowl. Heat sesame oil on medium flame for about 2-3 minutes until hot (Make sure it doesn't burn!)
    • Add heated sesame oil to the mixture and give it a good mix.
    • Add the rest of the ingredients, except the cooked noodles and give it a good mix.
    • Pour over noodles and mix well. Top with chopped cilantro, toasted sesame seeds and chili sesame oil.
    • Heat it up gently and it's ready to serve!

    Notes

    1. For a gluten free option, you can either use brown rice ramen, noodles or rice noodles. Omit dark soy sauce and use gluten free soy sauces. 
    2. I used gochugaru but you substitute with chili flakes. Gochugaru gives the dish the bright red color. 
    3. You can substitute rice wine vinegar with white vinegar or mirin.
  • Vegan Tofu Kale Salad

    Vegan Tofu Kale Salad

    The vegan alternative to the popular Chicken Kale Salad! The firm texture and flavour of our Tofu ‘Breast’, paired with a rich, sweet & tangy Maple Tahini Dressing.

    Kale Salad with Tofu ‘Breast’

    This Kale Tofu Salad with Maple Tahini Dressing is everything! The secret to a good tasting salad is most often the dressing so I’m back with another creamy dressing recipe. And this time, there is no blending required just combining a few simple ingredients.

    All you have to do for this simple salad is massage your kale with a splash of olive oil and leave it aside for 5 minutes. You can add any roasted vegetables and even apples but the main star of the show is our Tofu ‘Breast’ meant to substitute chicken.

    Block of Crispy Pan Fried Tofu

    The crispiness of pan-fried tofu is just unreal! Unlike deep frying, I only use 1-2 pumps of olive oil spray to get my tofu slices crispy. For this, you would definitely have to use firm tofu to get the right texture.

    Pro tip: Freeze tofu and thaw in the microwaves for 2 minutes or thaw in room temperature to get an even more firm texture!

    You can also add any other roasted vegetables or ingredients to the salad. I added roasted pumpkin cubes and other recommendations that will go well with this would be apple slices and sunflower seeds.

    For the Maple Tahini Dressing, remember to use smooth tahini to ensure a creamy dressing. Storebought Tahini can harden especially if left to stand and not mixed properly. If your tahini is not smooth, add more water until you dressing reaches a creamy consistency.

    Print Recipe

    Vegan Tofu Kale Salad

    The vegan alternative to the popular Chicken Kale Salad! The firm texture and flavour of our Tofu 'Breast', paired with a rich, sweet & tangy Maple Tahini Dressing.
    Prep Time25 minutes
    Cook Time5 minutes
    Total Time30 minutes
    Course: Main Course, Salad
    Cuisine: American, Fusion
    Keyword: kale, salad
    Servings: 1

    Equipment

    • 1 Pan
    • 1 Salad Bowl

    Ingredients

    Tofu 'Breast'

    • 150 g firm tofu (1 Block)
    • 1 tbsp corn starch
    • 1 tsp onion powder
    • ½ tsp black pepper
    • salt

    Maple Tahini Dressing

    • 2 tbsp smooth tahini
    • 1 tbsp lemon juice
    • 2 tsp maple syrup
    • 2 tbsp water
    • salt

    Salad

    • 2 cups Kale (Tightly packed)
    • 1 tbsp Olive Oil
    • Roasted Pumpkin
    • Chopped Apples
    • Sunflower Seeds

    Instructions

    • Start roasting your vegetables if you have any. I roasted pumpkin cubes for about 40 minutes at 180C.
    • Massage kale in olive oil and let rest for 5-10 minutes.
    • Combine the dry mixture for the tofu – corn starch, onion powder, black pepper and salt. Coat tofu block evenly on all sides.
    • Pan fry the tofu slice until crispy.
    • Slice evenly into rectangular strips and serve on the bed of salad.
    • Mix together the ingredients for the salad dressing. Pour over the salad and serve!

    Notes

    1. This recipe is gluten free. 
    2. You can add garlic powder to the dry mixture used to coat tofu. You can also sub onion powder with garlic powder.