Brown Girl Vegan

Category: Snack

  • Spicy Honey Butter Tofu

    Spicy Honey Butter Tofu

    This Korean Inspired Tofu dish is subtly sweet, buttery with a kick of spice and is the perfect sharing appetizer or snack any day!

    Spicy Honey Butter Tofu made in 30 minutes!

    This stir fried tofu dish is inspired by the famous Korean Honey Butter flavoured potato chips that is sweet with a distinct flavour of creamy butter. However, this dish has a spicy twist to it that makes it hot and addictive!

    How to Veganize Honey & Butter

    Honey Butter Tofu

    There are simple substitutes you can make to make this vegan:

    • Maple Syrup instead of Honey
    • Vegan Butter instead of Butter

    What else you need:

    • Gochugaru (Korean Chili Flakes)
    • Extra firm tofu
    • Corn starch
    • Seasonings: salt, black pepper, onion & garlic powders
    • Garnish: vegan mayo, toasted sesame seeds, scallions

    Can I make this gluten free?

    Absolutely – simple swap out the soy sauce for a gluten free version, or tamari, coconut aminos.

    This recipe is meal prep friendly too.

    Print Recipe

    Spicy Honey Butter Tofu

    This Korean Inspired Tofu dish is subtly sweet, buttery with a kick of spice and is the perfect sharing appetizer or snack any day!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Korean
    Keyword: tofu, tofu recipes
    Servings: 1

    Ingredients

    • 200 g extra firm tofu
    • 1.5 tbsp corn starch
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • salt

    Spicy Honey Butter Sauce

    • 1/2 tbsp vegan butter
    • 1 tbsp gochugaru (adjust according to spice tolerance)
    • 1/2 tbsp soy sauce
    • 1/2 tbsp maple syrup
    • splash of water

    Garnish

    • vegan mayo
    • 1 tsp white sesame seeds
    • 1 tsp black sesame seeds
    • chopped scallions

    Instructions

    • (OPTIONAL) Freeze tofu overnight. Thaw it in the refrigerator for a few hours or microwaves for a minute.
    • Tear up the tofu into pieces and coat it with the dry mixture – corn starch, seasonings and salt.
    • Panfry or air fry the tofu pieces with a splash of olive oil until crispy (or any other oil of your choice).
    • Add vegan butter to a pan and as it melts, add gochugaru. Follow up with soy sauce, maple syrup and give it a good mix.
    • Add a splash of water, the fried tofu and coat until evenly combined. The dish should be sticky and not dry. Add more water if required.
    • Add vegan mayp, toasted sesame seeds, scallions and give it a good mix. Serve in wraps, tacos, sandwiches, rice bowls or just eat it as a snack!

    Notes

    1. Make this gluten free by swapping out the soy sauce for a gluten free version, or tamari / coconut aminos. 
  • Crispy Smashed Sweet Potatoes with Pesto

    Crispy Smashed Sweet Potatoes with Pesto

    Introducing your new favourite sweet potato recipe – crispy, tangy smashed SWEET POTATOES with creamy pesto and sundried tomato paste. THE holiday recipe of 2022.

    Crispy Smashed Potatoes – but make it with sweet potatoes & creamy pesto!

    If you’ve seen the hype over crispy smashed potatoes, I’m here to tell you that it’s worth every bit of your time making it. It’s just too!! good!!

    I first saw this recipe being done by one of my favourite vegan bloggers, Radhi Devlukia and I’ve been obsessed ever since. I’ve made these with sweet potatoes instead and they taste like crispy french fries, in a ‘smashed potato’ form.

    They taste like crispy french fries, in a ‘smashed potato’ form.

    The keys to this crisp are definitely smashing them flat enough that they don’t break and baking them long enough to get that crisp. Not only that, you have to PAR BOIL them to allow them to get crispy on the outside. If you skip this step, chances are that the outside skin remains rough and you won’t get that crunchiness. 

    If you love potatoes, you also must check out my Vegan Crispy Parmesan Potatoes recipe. And since the focus of these recipes are potatoes, these recipes are entirely gluten free too!

    Ingredients You Need

    • Orange Sweet Potatoes – you would need medium sized sweet potatoes for this recipe.
    • Olive Oil – generous amount for that crisp and crunch.
    • Classic Pesto Ingredients – basil leaves, pine nuts, nutritional yeast and seasonings.
    • Sundried Tomato Paste – you could either use store-bought sun dried tomatoes or puree sundried tomatoes in a jar.
    • Garnish – spring onions! For those who don’t take alliums, you can substitute it with chopped cilantro instead.

    How Should I Eat Them?

    The crispy sweet potatoes taste great and you can just choose to munch them as a snack but to truly impress yourself and your guests, you need to add the flavourful toppings.

    I’ve added creamy pesto and pureed sundried tomatoes but you can also serve them alongside some ranch dipping sauce and even top them with indian street food toppings like green chutney and tamarind chutney.

    If you’re in for an Indian Twist on smashed potatoes, check out my Crispy Smashed Potato Chaat recipe.

    Print Recipe

    Crispy Smashed Sweet Potatoes with Pesto

    Introducing your new favourite sweet potato recipe – crispy, tangy smashed SWEET POTATOES with creamy pesto and sundried tomato paste. THE holiday recipe of 2022.
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    Course: Appetizer, Snack
    Cuisine: Fusion
    Keyword: pesto, potatoes, sweet potatoes

    Equipment

    • 1 Pot
    • 1 Baking Tray
    • 1 Blender
    • 1 Chopping Board

    Ingredients

    Crispy Smashed Sweet Potatoes

    • 2 medium sweet potatoes
    • 4 tbsp olive oil
    • salt
    • black pepper

    Creamy Pesto

    • 1 cup basil leaves
    • 1 tbsp nutritional yeast
    • 1 tbsp pine nuts
    • 1 tsp garlic powder
    • 1/2 tbsp lemon juice
    • black pepper
    • salt
    • splash of hot water

    Garnish

    • 4 tbsp sundried tomato paste
    • spring onions

    Instructions

    • Peel the skins of the sweet potatoes and give it a good rinse. Cut into circles, half a cm wide.
    • Boil a pot of water. Add some salt and bring to a boil. Add the sweet potatoes and par boil for 5-8 minutes. Drain and keep the water.
    • Preheat the oven at 180C.
    • Smash the potatoes with your palm (I found this to be the best way). Press them gently so they do not break.
    • Sprinkle some oil onto a baking tray and line the tray with the potatoes.
    • Brush with some more oil, and crack some black pepper and salt. Bake for about 40 minutes.
    • Prepare your pesto – combine all the ingredients into a blender and blend until smooth.
    • Once the sweet potatoes are roasted and crispy, take out of the oven and let them cool for a few minutes. Add some sundried tomato paste on top, followed by a dollop of pesto and spring onions. Serve!

    Notes

    1. This recipe is entirely gluten free!
    2. If you don’t have pine nuts, you can use toasted cashews or walnuts. 
  • Vegan Bombay Sandwich

    Vegan Bombay Sandwich

    This Indian Bombay Sandwich is a street food toasted with butter, green chutney, vegetables, cheese, and chaat masala. My version is also entirely vegan and can be made gluten free!

    Toasted Bombay Sandwich made in just 30 minutes – takes even shorter when you’ve prepped your ingredients beforehand!

    I have had many sandwiches like these in India, not specifically in Bombay but you can find them in many other states. However, it’s incredibly hard to find a vegan version because often, the bread contains milk or the chutney contains yoghurt or the sandwich has cheese. So here’s a simple Bombay Sandwich recipe that is vegan, gluten free and even allergen free! It’s also incredibly versatile and customizable.

    You can also check out my other sandwich recipes: Gochujang Tempeh Sandwich, Teriyaki Tofu Sandwich and my 3 Best Vegan Toast Toppings.

    Ingredients You Need for Bombay Sandwich

    I used a herbed shredded vegan cheese, but you can use any that’s melty!
    • Bread – you can use any type of bread, but I would recommend either plain, wholemeal bread or sourdough. In India, they usually use plain white bread.
    • Butter – you can use any vegan butter but I used the brand, Nuttelex.
    • Vegetables – steamed potatoes, tomatoes (you could also add cucumbers and onion slices if you can tolerate it).
    • Cheese – any vegan cheese of your choice works, even better if it’s able to melt! I recommend Violife (not sponsored, just based on my experience).
    • Chaat Masala – you can find this mix in Indian stores or online.
    • GREEN CHUTNEY – this is key to any good tasting Bombay Sandwich! For this, you’d need mint leaves, coriander, ginger, green chili, lime juice and pumpkin seeds (I got these healthy raw pumpkin seeds from Organicule*)
    Print Recipe

    Bombay Sandwich

    This Indian Bombay Sandwich is a street food toasted with butter, green chutney, vegetables, cheese, and chaat masala. 100% vegan & can be made gluten free!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Indian
    Keyword: indian food, sandwich
    Servings: 5

    Equipment

    • 1 Blender
    • 1 Pan

    Ingredients

    Green Chutney

    • 1 cup mint & coriander leaves
    • 1 green chili
    • 2 tsp minced ginger
    • 1/2 tbsp lemon juice
    • 2 tbsp pumpkin seeds
    • salt
    • splash of water (if necessary to blend)

    Bombay Sandwich

    • 8 slices bread of choice
    • tomato ketchup
    • 1/3 cup crispy sev
    • chili flakes
    • 2 medium potatoes
    • 8 slices tomatoes
    • vegan cheese
    • chaat masala
    • vegan butter

    Instructions

    • Steam your potatoes in the microwave for 3 minutes and wait for it to cool down. Peel off the skin and chop into tiny cubes.
    • Slice tomatoes and keep aside.
    • Wash your coriander and mint leaves and break off the large stems (you can use it to make veggie broths or herbal water). Add them to a blender.
    • Add the rest of the ingredients to a blender – ginger, chili, lemon juice, pumpkin seeds, salt. Blend. If the mixture is too thick and unable to blend, just add a splash of more water.
    • Layer your sandwich with butter, green chutney and the other slice with tomato ketchup. Add sev, chili flakes, potatoes, tomatoes and shredded vegan cheese. Top with some chaat masala and cover with the other slice of bread.
    • Butter the side of the bread that is facing you.
    • Transfer this to a pan to toast side of the buttered bread. While toasting, spread some butter on the other side, and toast them for a few minutes on both sides.
    • Cut the toast diagonally into half and munch on these addictive sandwiches! If you're making this for a party as an appetizer, you can cut them up into small squares for easier snacking.

    Notes

    1. You can make this gluten free by swapping out the bread for gluten free bread slices. Also check the brand of vegan cheese you are using is gluten free. 

    Pumpkin Seeds by Organicule were sponsored and this was a paid partnership on socials.

  • TikTok Viral Crispy Parmesan Potatoes

    TikTok Viral Crispy Parmesan Potatoes

    This is an easy, vegan version of the TikTok viral crispy parmesan potatoes – the perfect one-pan side dish for the holiday season.

    These are absolutely crunchy, delicious and addictive.

    These crispy parmesan potatoes can be made vegan in a hot minute with the right seasonings and cooking method of potatoes. They are absolutely crunchy, delicious and addictive.

    Here are my tips on how you can master this dish for your next family gathering:

    These are absolutely crunchy, delicious and addictive.

    Parboil your potatoes

    Parboiling your baby potatoes allows your potatoes to get crispy on the outside. If you skip this step, chances are that the outside skin remains rough and you won’t get that crunchiness. 

    Use the right seasonings

    To get the same cheesy and strong flavour of these viral potatoes, you need to include these ingredients:

    • Nutritional yeast – for the cheesy flavour. Also packs in some B12 if you’re vegan or vegetarian!
    • Vinegar or lemon juice – for acidity
    • Olive oil – use a generous amount for maximum crisp
    • Herbs – italian seasoning, thyme and rosemary work great with potatoes
    • Spices – onion & garlic powder, and chili flakes (optional)

    You can substitute the nutritional yeast for vegan parmesan substitute or shredded vegan cheese as well.

    How do I get that crispy layer?

    Secret ingredient to get that legendary crispy? Use corn starch!

    The secret to getting that crispy ‘parmesan’ looking layer is corn starch! It’s a gluten free alternative to plain flour and it gives a beautiful crisp layer. I brushed some on top of the potatoes as well for them to crisp up.

    This recipe is also 100% gluten free!

    Print Recipe

    Vegan Crispy Parmesan Potatoes

    This is an easy, vegan version of the TikTok viral crispy parmesan potatoes – the perfect one-pan side dish for the holiday season.
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion
    Keyword: potatoes
    Servings: 1

    Ingredients

    • 2 cups baby potatoes (200g)
    • 2 tbsp nutritional yeast
    • 2 tsp corn starch
    • 1 tbsp vinegar (sub lemon juice)
    • 3 tbsp olive oil
    • 1 tsp dried thyme
    • 1 tsp dried rosemary
    • 1/2 tsp chili flakes (optional)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp black pepper
    • salt

    Instructions

    • Preheat oven to 200°C.
    • Boil a pot of water and add some salt. Once the water comes to a boil (bubbling), add the potatoes. Cook for 5 minutes until they are parboiled.
    • Drain the potatoes and wait for them to cool down.
    • Meanwhile, make the sauce to roast them. Combine all the spices in a bowl and mix well with a splash of water to loosen the mixture.
    • Cut the baby potatoes into half.
    • Pour the mixture into a baking tray, saving some to brush the upper layer of potatoes. Line the potatoes, facing down.
    • Brush the potatoes with remaining sauce.
    • Roast in oven for about 15 to 20 minutes. After 15 minutes, keep monitoring to check if you see the crispy forming. It's very easy to burn your potatoes so keeping an eye out always helps!
    • Take out of the oven and let it cool for 5-10 minutes. Garnish with parsley and enjoy immediately!

  • Japanese Pumpkin Croquette (Kabocha Korokke) 

    Japanese Pumpkin Croquette (Kabocha Korokke) 

    The crispiest vegan pumpkin croquette paired with a umami and sour tonkatsu sauce. Eat it on its own or try it in a onigirazu!

    Crispy Kabocha Korokke but vegan!

    When I looked up pumpkin croquettes recipes, most of them contains egg as a binder so I thought why not come up with a way to veganize it? I also had recently visited a vegan restaurant called Saute San where I tried their pumpkin croquettes and was in love with the crunchy exterior and soft, flavourful pumpkin interior.

    It pairs well with some tonkatsu sauce drizzled over it. I used it to make onigirazu (something like a sushi sandwich!) instead using the 4-way tortilla hack that went viral on Tiktok! I used sesame crusted tofu, sushi rice, thinly shaved cucumbers and avocado. You can see the video below for how I did it:

    @browngirlvegan These Japanese Kabocha Croquettes are my fav pumpkin recipe this 🍂 szn✨ #japanesefood #veganrecipes #pumpkinrecipes #vegansoftiktok #recipes #viral #asmr #asmrfood ♬ そよ風 – SHISE

    Tips to get the perfect croquette

    1. Don’t skip the refrigeration step!

    I popped my pumpkin mash with spices into the freezer for about 30 minutes for it to thicken and harden. This step is crucial because we don’t add any external binders like flour.

    2. Shallow frying still works

    Because this croquettes are small, shallow frying still works. Be generous with the oil used to fry and drain the excess afterwards. I wouldn’t recommend pan frying as you won’t get the beautiful golden colour and crispiness.

    Give the pumpkin a gentle ‘smash’ if using it in onigirazu

    3. Yes, these croquettes are freezer friendly

    You can make the croquettes and freeze them for up to a month for easy cooking. The crispiness and quality all remain the same. However, I would recommend to consume this immediately so the croquettes remain fresh, crispy and not soggy.

    Ingredients You Need:

    • Pumpkin – Japanese Kabocha Squash
    • Spices – nutritional yeast and onion, garlic powders for flavour. If you don’t take onion and garlic, you can also substitute it with hing.
    • Oil – neutral oil for frying

    To make this gluten free, substitute panko breadcrumbs with gluten free breadcrumbs. For the tonkatsu sauce, be sure to use gluten free soy sauce or other substitutes like tamari or coconut aminos.

    Print Recipe

    Japanese Pumpkin Croquette (Kabocha Korokke)

    The crispiest vegan pumpkin croquette paired with a umami and sour tonkatsu sauce. Eat it on its own or try it in a onigirazu!
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course, Snack
    Cuisine: Japanese
    Keyword: croquettes, pumpkin, vegan
    Servings: 2

    Ingredients

    • 1.5 cups kabocha squash cubed
    • 2 tbsp nutritional yeast
    • 1/2 tsp black salt
    • 1/4 tsp black pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 2 tsp corn starch

    For frying

    • 1/2 cup corn starch
    • 1/2 cup plant milk (oat milk or soy milk)
    • 1 cup panko breadcrumbs

    Tonkatsu Sauce

    • 1 tbsp ketchup
    • 2 tsp vegan worcestershire sauce
    • 2 tsp soy sauce
    • 1 tsp sweetener
    • splash of water to dilute

    Instructions

    • Microwave the pumpkin for 3 minutes on high with a lid until soft. You could also steam it.
    • Combine cooked pumpkin with salt, black pepper, nutritional yeast, onion and garlic powder. Refrigerate for about 30 minutes.
    • In 3 separate bowls, arrange the ingredients needed for frying in this order: corn starch, plant milk and panko breadcrumbs.
    • If you're making onigirazu, you can take this time to cook your sushi rice and prepare other ingredients to include – I used sesame crusted tofu, thinly shaved cucumbers and avocado.
    • Make the tonkatsu sauce.
    • Take the pumpkin out of the fridge and roll it into a patties with your hand. Coat evenly in corn starch, followed by plant milk and lastly, panko breadcrumbs.
    • Heat up some oil in the pan. Shallow or deep fry it until crispy.
    • Assemble it in an onigirazu using the tortilla wrap hack (in the video above) and you have yourself a beautiful meal.

    Notes

    This recipe makes about 5 pumpkin croquettes about 1-2cm in thickness. 
  • Vegan Chorizo Pita Pockets

    Vegan Chorizo Pita Pockets

    This homemade vegan chorizo can be made in 15 minutes and is smokey, firm with a subtle hint of sweetness. It tastes just like the real thing!

    Vegan Chorizo stuffed in pita pockets

    Chorizo is commonly found is Europe (I’ve seen them being sold in several street shops) – it’s a fermented, cured, smoked sausage that has a deep red shade. I have briefly tried it when I visited Prague, Czech Republic but wasn’t a big fan of its appearance and texture. My friend loved it though!

    Then, I tried it again in Vienna and I was like wait…that doesn’t taste that bad. So I got creative at home and made it using firm, crumbled up tofu. The secret to getting in firm is to pan fry it until it gets charred and even more firm to amplify the smokey flavour.

    I even had a few people ask if this was store bought vegan chorizo – it’s such a foolproof recipe that actually looks and tastes good! Here are the results:

    Vegan Chorizo made with extra firm tofu

    I served it by stuffing some pita pockets with pumpkin hummus, lettuce, mushrooms and vegan chorizo. Then I topped it off with a pumpkin hummus sauce that I made by diluting it with some water.

    These are the quintessential seasonings you need:

    • smoked paprika – for smokiness
    • chili powder – for spice
    • light soy sauce – for saltiness
    • dark soy sauce – for a deeper colour
    • maple syrup – subtle hint of sweetness
    • cumin powder – gives it that oomph
    • apple cider vinegar – for acidity
    • ketchup – also for flavour
    • olive oil – for frying
    Make this gluten free but choosing gluten free soy sauce!

    You can simply make this gluten free but substitute the dark and light soy sauce for gluten free versions like tamari and coconut aminos. You may need to add more smoked paprika for a brighter colour.

    Print Recipe

    Vegan Chorizo Pita Pockets

    This homemade vegan chorizo can be made in 15 minutes and is smokey, firm with a subtle hint of sweetness. It tastes just like the real thing!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course, Snack
    Cuisine: Fusion, Mediterranean, Western
    Keyword: chorizo, pita pockets
    Servings: 4

    Ingredients

    • 200 g firm tofu
    • 2 tsp smoked paprika
    • 1 tsp chili powder
    • 2 tsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp maple syrup
    • 1/2 tsp cumin powder
    • 1 tsp apple cider vinegar
    • 2 tsp ketchup
    • olive oil

    Pita Pockets

    • pita pockets
    • lettuce
    • sauteed mushrooms
    • pumpkin hummus

    Instructions

    • Freeze some tofu, thaw it and drain it with paper towels. Then crumble it up to resemble crumbled sausage.
    • Add some olive oil to a pan. Add your crumbled tofu and all the seasonings. Pan fry until somewhat charred and crispy (but not burnt).
    • You can use this in pita pockets, wraps or even buddha bowls. You can also use it as a topping for salads and soups!
  • 10-min Miso Soup with Tofu

    10-min Miso Soup with Tofu

    Grab your miso, tofu and ginger to make this super easy comforting homemade 10-minute miso soup. Vegan AND gluten free!

    This miso soup can be made in just 10 minutes

    Feeling under the weather? Have miso soup. Feeling a simple lunch? Have miso soup with rice. Craving a snack? Have miso soup. Miso soup is by far the easiest dish to make but also very hard to go wrong with it.

    Here, I use red miso paste that is organic, vegan and gluten free along with silken tofu for a boost of protein. A disclaimer that this recipe is not an authentic miso soup recipe, but rather a jazzed up version of it for more flavour and gut-healing properties.

    Silken tofu is perfect addition to miso soup

    Ingredients You Need

    • Quality miso paste – I used red miso but you can use any miso paste that is of good quality.
    • Seasoning – In authentic miso soup recipes, kombu dashi or kelp is added for that umami flavour but to make it more pantry friendly and accessible, I use nori sheets in this recipe.
    • Type of tofu – soft, silken tofu will be the best for miso soup.
    • Additions – I added minced ginger for that kick and brown button mushrooms to add some vegetables. It makes a perfectly balanced meal.

    It’s important to note that you should NOT boil miso! Boiling miso causes it to lose its aroma and nutritional benefits. This recipe is 100% gluten free!

    Print Recipe

    10-min Miso Soup with Tofu

    Grab your miso, tofu and ginger to make this super easy comforting homemade 10-minute miso soup.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course, Snack, Soup
    Cuisine: Asian, Fusion, Japanese
    Keyword: miso soup, tofu recipes
    Servings: 2

    Ingredients

    • 150 g silken tofu
    • 1 tbsp miso paste
    • 1 tsp minced ginger
    • 4-5 slices nori (seaweed)
    • 1 tsp sesame oil
    • 2 cups water
    • salt
    • spring onions
    • 1 cup brown mushrooms (optional)

    Instructions

    • Dice up your tofu and mushrooms into cubes.
    • Add sesame oil to a pan and saute ginger. Add mushrooms and saute until they are cooked.
    • Then add 2 cups of water and nori sheets. Bring to a boil. Add salt and bring down the heat to a low flame.
    • Use a strainer to gently combine the miso paste into the soup. Take off immediately.
    • Serve with spring onions.
  • Vegan Sweet & Sour ‘Pork’

    Vegan Sweet & Sour ‘Pork’

    This Sweet & Sour ‘Pork’ is made using deep fried firm tofu, coated in an easy and incredible vegan sweet & sour sauce.

    The secret to the best tasting sweet & sour pork is deep frying coated tofu until crispy.

    Sweet and sour pork is arguably one of the most popular Chinese dishes, but it’s definitely difficult to find a vegan version. The secret to the best tasting sweet & sour pork is deep frying coated tofu until crispy.

    The Secrets to Making the Best Tofu

    An easy and amazing tofu snack that is simply irresistible. This can be also double as a main when you pair it with some rice and noodles. And the secret to it’s ‘chicken’-like texture?

    Secret #1: Freezing & thawing your tofu blocks! All you have to do is freeze your firm tofu overnight and thaw it in the refrigerator for a few hours or microwave on high for a minute or two. Remember to drain the excess water fully using paper towels or a tofu press.

    Freezing & thawing your tofu blocks gives a firm texture.

    Alternatively, you can also press it down with your sauce tubs or anything that resembles heavy blocks. Once that is done, you should notice the change in the texture – it should be firmer, chewier and springy.

    Secret #2: When pan frying, deep drying or air frying your tofu pieces, remember to coat them in some spices and corn flour. This gives you extra crispy tofu with extra flavour!

    Secret #3: Choosing a flavourful sauce. The sauce base for this recipe is very simple – a mix of plum sauce, ketchup, soy sauce and more!

    Ingredients You Need

    • Plant Based Chicken – I used frozen and thawed firm tofu for a nice spring texture. You can also use a chicken substitute or mock meat for this dish.
    • Sweet & Sour sauce – the secret ingredient for this dish is plum sauce to give it that sweetness and subtle of sour-y taste. Don’t skip on the vegan worcestershire sauce and ketchup too!
    • Vegetables – pineapples and red bell peppers are the best!

    The biggest challenge for me was finding vegan Worcestershire sauce, but I managed to find it at an online grocer. I’ve attached the brand and packaging below (Woolworths Worcestershire Sauce). The sauce is both vegan-friendly and gluten free!

    Woolworths Worcestershire Sauce that is vegan AND gluten free~

    For gluten free option, you can swap out your soy sauce for a gluten free version or use tamari or coconut aminos.

    Print Recipe

    Vegan Sweet & Sour ‘Pork’

    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course, Snack
    Cuisine: Chinese, Fusion
    Keyword: sweet and sour, tofu recipes
    Servings: 2

    Ingredients

    • 300 g firm tofu
    • 1.5 tsp plum sauce
    • 2 tsp ketchup
    • 1 tsp vegan worcestershire sauce
    • 1 tsp vegan oyster sauce
    • 1 tsp soy sauce
    • 1 tsp mirin
    • 1/2 tsp sweetener
    • 2 tsp corn starch
    • splash of water
    • 1 tsp sesame oil
    • corn starch (for frying)

    Other Toppings

    • 1/2 cup red bell peppers
    • 1/2 cup pineapples
    • toasted sesame seeds

    Instructions

    • Coat tofu chunks in corn flour and air fry/pan fry until crispy. 
    • Meanwhile mix the ingredients for the sauce (everything except corn starch, water and sesame oil). 
    • Add sesame oil to a pan, followed by red bell peppers and pineapples.
    • Add in your fried tofu, sauce and cornstarch slurry (corn starch + water).
    • Saute until it thickens and serve with toasted sesame seeds!
  • 5-min Vegan Ricotta Cheese

    5-min Vegan Ricotta Cheese

    Ricotta Cheese? Vegan?? Yes, this Ricotta Cheese can be blitzed and made in just 5 minutes! Ultra creamy, delicious and gluten free.

    5-min Vegan Ricotta Cheese

    Searching for a dairy free alternative to cheese? I’ve gotchu’. This vegan ricotta cheese comes together in just 5 MINUTES and 8 ingredients. I know it doesn’t look and taste exactly like ricotta cheese but it’s a great substitute if you’re looking for a thick cheese-like spread with a strong cheesy flavour.

    You can double this as a cream cheese spread by adding 1-2 tablespoons for neutral unsweetened plant milk to it like oat, cashew or soy milk.

    Ingredients You Need

    • Base – you need extra firm tofu for the base. Do not use soft, silken tofu as it will become super runny and will not be thick like a spread.
    • Nuts – the nuts that work best in this recipe are pine nuts, macadamia and slivered almonds. I use pine nuts and they turned out great!
    • Flavour – garlic powder, salt for oomph
    • Acidity – lemon juice and vinegar. Feel free to use just 1 of the ingredients.
    You can double this as a cream cheese spread too!

    This recipe is also entirely gluten free!

    Print Recipe

    5-min Vegan Ricotta Cheese

    Ricotta Cheese? Vegan?? Yes, this Ricotta Cheese can be blitzed and made in just 5 minutes! Ultra creamy, delicious and gluten free.
    Cook Time5 minutes
    Total Time5 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Italian
    Keyword: cheese, ricotta, vegan
    Servings: 2

    Ingredients

    • 150 g extra firm tofu
    • 2 tbsp nutritional yeast
    • 3 tbsp pine nuts (sub macadamias / slivered almonds)
    • 1 tsp garlic powder
    • 1 tbsp lemon juice
    • 1 tsp vinegar
    • 1/2 tsp salt
    • 1-2 tbsp plant milk (add depending on the texture)

    Instructions

    • Press your tofu to drain excess water with paper towels.
    • Blend all the ingredients together until you get a ‘soft cheese’ consistency, except plant milk.
    • Try blending the ingredients without plant milk first to gauge the consistency. If it’s too dry and crumbly, add 1 tbsp milk and blend.
    • Top with your favourite toppings – I used chili flakes and dried dill!
  • Vegan Miso Glazed Tofu

    Vegan Miso Glazed Tofu

    This time, we’re using miso to flavour this amazing, saucy MISO GLAZED TOFU! And it only takes 20 minutes to make!

    20-min Miso Glazed Tofu

    The Secrets to Making the Best Tofu

    An easy and amazing tofu snack that is simply irresistible. This can be also double as a main when you pair it with some rice and noodles. And the secret to it’s ‘chicken’-like texture?

    Secret #1: Freezing & thawing your tofu blocks! All you have to do is freeze your firm tofu overnight and thaw it in the refrigerator for a few hours or microwave on high for a minute or two. Remember to drain the excess water fully using paper towels or a tofu press.

    Alternatively, you can also press it down with your sauce tubs or anything that resembles heavy blocks. Once that is done, you should notice the change in the texture – it should be firmer, chewier and springy.

    reezing & thawing your tofu blocks gives it a firmer texture!

    Secret #2: When pan frying, deep drying or air frying your tofu pieces, remember to coat them in some spices and corn flour. This gives you extra crispy tofu with extra flavour!

    Secret #3: Choosing a flavourful sauce. The sauce base for this recipe is very simple – a mix of miso, soy sauce, vegan oyster sauce and seasonings.

    What You Need

    Here are the ingredients you need to make this miso glazed tofu:

    • Type of Tofu – Extra firm tofu. Texture is best when frozen, thawed and drained.
    • Miso Glaze – miso, soy sauce, vegan oyster sauce, onion and garlic powder, salt and sesame oil
    • Garnish – toasted sesame seeds, coriander
    • Option Additions – red bell peppers or chopped red chili

    Gluten Free Options

    You can replace the soy sauce with tamari for a gluten free version. I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    • Lee Kum Kee Gluten Free Soy Sauce
    • Kikkoman Gluten Free Soy Sauce
    • Meridian Tamari Soya Sauce
    • Coconut Secret Coconut Aminos
    Print Recipe

    Vegan Miso Glazed Tofu

    This time, we're using miso to flavour this amazing, saucy MISO GLAZED TOFU! And it only takes 20 minutes to make!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course
    Cuisine: Asian, Fusion
    Keyword: miso, tofu
    Servings: 3

    Ingredients

    • 400 g firm tofu
    • 2 tbsp corn starch
    • 1/4 cup chopped bell peppers
    • coriander
    • lime wedges
    • toasted sesame seeds

    Miso Glaze

    • 1 tbsp red miso paste
    • 2 tsp vegan oyster sauce
    • 1 tsp gluten free soy sauce
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp sesame oil
    • 1/4 cup water
    • corn starch (leftover or 1 tsp)

    Instructions

    • Coat tofu in corn starch evenly and pan fry them in oil until crispy. You can also air fry them or bake them until crispy. Bake them at 200C for 15 minutes.
    • Combine the ingredients needed for the miso glaze.
    • Drain excess oil, add red bell peppers and chopped coriander. Saute for a few minutes.
    • Finally add the miso glaze and wait for the mixture to thicken.
    • Add a splash of water and corn slurry if you want more sauce.
    • Take off heat and serve with toasted sesame seeds and lime wedges.