Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Pad Thai Traditional Style


  • 2012/12/02

'Vegan Pad Thai Traditional Style' -- 2 Servings

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INGREDIENTS

125g flat rice noodles (5mm)
Half onion, sliced
3 cloves garlic, minced
100g deep-fried tofu (If you can't get it, you can make it easily. See vegan memo at the bottom of this post!)
200g broccoli, cut into small pieces
2 Tbls tamarind paste
2 Tbls sugar
4 Tbls soya sauce
1 Tsp crushed chilli
Handful bean sprouts
1/4 cup toasted peanuts
Salt & pepper to taste
Coriander to garnish
Peanuts to garnish
2 slices lime


Directions:
1. Put the rice noodles into a big bowl, add hot water and leave for 15 min. Drain and set aside.
2. Make the pad thai sauce. Mix the tamarind paste, sugar, soya sauce and chilli. Set aside.
3. Heat vegetable oil in a wok or big frying pan over high heat, add onion, garlic, deep-fried tofu and broccoli. Stir-fry until vegetables are soft.
4. Add the drained rice noodles into the wok and stir-fry for 1 min.
5. Add the pad thai sauce, bean sprouts and peanuts to the wok and stir-fry for 1-2 min. Add salt and pepper to taste.
6. Transfer everything to a dish and put some coriander leaves, lime and peanuts on the top. EAT!



I veganized pad thai! Pad thai's spicy and rich taste will make you feel satisfied! The tamarind paste which I used in the sauce is common ingredients in some asian cooking. It has unique sour and rich taste. You can find it out in an Asian supermarket I think. Try it out!

Vegan Memo:
- Sometimes I use deep-fried tofu instead of meat. It is so easy to make so please try it. Direction below:
1. Drain tofu well.
2. Slice the tofu into 1cm thick rectangles.
3. Deep-fry the tofu until the surface is crispy and light brown.



Nutrition FactsPer a parson
Calories - 317.7
Total Fat - 10.8 g
  Saturated Fat - 1.6 g
  Polyunsaturated Fat - 3.0 g
  Monounsaturated Fat - 4.5 g
Cholesterol - 0.0 mg
Sodium - 126.9 mg
  Potassium - 447.7 mg
Total Carbohydrate - 46.0 g
  Dietary Fiber - 9.2 g
  Sugars - 10.4 g
Protein - 12.8 g
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My Vegan Tofu Chili Non Carne


  • 2012/09/02

'My Vegan Tofu Chili Non Carne' -- 4 Servings

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INGREDIENTS

1 Tbls olive oil
1 medium onion, cut into small dice
1 red pepper, cut into small dice
2 cloves garlic, minced
1 chipotle with seeds, minced (or 1-3 Tsp chili powder)
1 can of whole plum tomatoes (400g non drained weight)
300g firm tofu (momen style)
1 cube vegetable stock
2 Tbls tomato puree
2 Tsp cumin powder
1 Tsp paprika
1 Tsp oregano
1 Tsp cocoa powder
1 Tsp sugar
1 Tsp (vegan) Worcester sauce
1 bay leaf
1 can kidney beans
Salt & pepper to taste
Fresh coriander to garnish


Directions:
1. Drain and press the tofu for 20 min. Meanwhile, heat the olive oil in a heavy bottomed pan and add the diced onion, red pepper, minced garlic and chipotle.
2. After the onion starts to turn clear, add the can of tomatoes, crushing the tomatoes with your hand as you do. Add the tofu, crumbling with your hand. Add vegetable stock cube, tomato puree, cumin powder, paprika, oregano, cocoa powder, sugar, Worcester sauce and the bay leaf. Simmer for 20 min, covered. Stir occasionally while simmering.
3. Drain the can of kidney beans and add to the pan. Cook for another 5-10 min. Add salt and pepper to taste and garnish with chopped coriander. EAT!



Chili is the one of my favorite western vegan foods. I think everybody has their own recipe for chili, but I wanted to share my own recipe with you. Try it!
I love chili with chipotle. Unfortunately, in the UK it is a little bit difficult to find canned chipotle and chipotle powder. It's not impossible though, so please try to find it at a Mexican shop or on the internet.

Vegan Memo:
- Use some vegan cheese if you have it!



Nutrition FactsPer serving
Calories - 202.1
Total Fat - 10.7 g
  Saturated Fat - 1.7 g
  Polyunsaturated Fat - 4.3 g
  Monounsaturated Fat - 4.0 g
Cholesterol - 0.0 mg
Sodium - 176.3 mg
  Potassium - 322.2 mg
Total Carbohydrate - 23.9 g
  Dietary Fiber - 7.8 g
  Sugars - 7.4 g
Protein - 18.6 g
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Non Oil Vegan Katsu-Don


  • 2012/06/06

'Non Oil Vegan Katsu-Don' -- 4 Servings

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INGREDIENTS

4 servings rice

400g frozen firm tofu (or 2 pieces Koya tofu)
1/2 cup plain flour
1/2 cup water
2 cups panko (breadcrumbs)

Katsu-Don sauce:
1 cup water
6 Tbls (90ml) soya sauce
4 Tbls (60ml) mirin
2 Tbls sugar
3 Tbls sake or white wine
salt to taste

1 onion
200g silken tofu
1 Tbls potato starch or corn starch (mix with same amount of water)
Spring onion to garnish


Directions:
1. Defrost the frozen tofu, drain and press. Slice the tofu into 5-7mm thick.
2. Toast the panko in a frying pan over mid heat until brown. It's easy to burn, so please be careful.
3. Mix the flour and water in a bowl. Dip the sliced tofu first into the flour/water mixture, then into the panko.
4. Bake the tofu for 10min in a 220 degree oven, flip over and bake for 5 more minutes.
5. Place all ingredients for Katsu-Don sauce in a pan, and bring to a boil. Turn the heat down to medium and add sliced onion. Cover and cook until the onion is soft.
6. Mush the silken tofu by hand and add to the sauce pan. Add the potato starch and water mixture too and mix well. Bring it to a boil then turn off the heat. Place the rice, baked tofu, sauce and thinly sliced spring onions in a bowl. EAT!



Katsu Don is one of the most famous Japanese rice bowls. Traditionally Katsu is made of breaded deep-fried pork meat, and a thick sauce with egg is poured on top. I made this vegan Katsu from frozen tofu which has a harder texture and used silken tofu instead of the egg for the sauce. The normal way to cook the Katsu is deep-frying, but I chose to bake mine to make the healthiest Katsu Don in the world! This sauce is thick and salty and the best match with white rice!

Vegan Memo:
- If you want to deep fry the Katsu, you can do it without changing the recipe. But you don't need to toast the panko first.



Nutrition FactsPer Serving
Calories - 458.6
Total Fat - 10.9 g
  Saturated Fat - 1.5 g
  Polyunsaturated Fat - 5.8 g
  Monounsaturated Fat - 2.2 g
Cholesterol - 0.0 mg
Sodium - 902.0 mg
  Potassium - 474.3 mg
Total Carbohydrate - 79.5 g
  Dietary Fiber - 4.7 g
  Sugars - 15.0 g
Protein - 26.3 g
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Avocado and Orange Japanese Vegan Chirashi Sushi


  • 2012/05/23

'Avocado and Orange Japanese Vegan Chirashi Sushi' -- 4 Servings

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INGREDIENTS

Sushi rice:
2 cups Japanese rice
2 cups water
3 Tbls rice wine vinegar
3 Tbls sugar
1 Tsp salt

Seasoned Koya Tofu:
1 Koya tofu (freeze-dried tofu) (If you can't get it, you can use 200g frozen firm tofu instead of Koya tofu.)
1 cup water
2 Tbls sake or white wine
2 Tbls sugar
2 Tsp soya sauce
1/2 Tsp salt

1 carrot
1/4 Tsp salt
1 avocado
1 orange
2/3 cup shelled edamame (If frozen, defrost before use. If raw, cook in boiling water first.)
Nori to garnish


Directions:
1. Start by cooking the rice: Wash the rice, and soak in water for 30min if you have time. Drain the rice and put in a heavy-bottom pan with water. Cover the pan and cook over high heat. After you can see steam coming out from the pan, turn the heat down to lowest setting. Wait for 10min. Turn off the heat, wait for 10min without opening the lid.
2. Place Koya tofu, water, sake, sugar, soya sauce and salt into the pan, bring it to a boil. Cover the pan and cook for 10min over low heat. Set aside until it is cold enough to touch. Cut the reconstituted tofu into thin rectangles.
3. Cut the carrot into thin strips, place in a bowl with salt and mix. Wait for 10min, squeeze out the water from the carrot. Set aside.
4. Mix the vinegar, sugar and salt until all sugar is dissolved. Add the liquids to the hot cooked rice, mixing well with a spatula in cutting motions. If you mix the rice in the normal way, the rice will get mushed up!
5. Place the rice, sliced Koya tofu, carrot, sliced avocado, sliced orange, edamame and nor on a dish (in that order). EAT!



Chirashi sushi is a popular home made sushi in Japan. Usually people use egg and fish on the sushi rice so I made it vegan with avocado and seasoned freeze-dried tofu. This freeze-dried tofu (Koya tofu) is so useful in the Japanese vegan cooking, but difficult to find in the UK. So you can make it by yourself! It's so easy. Buy firm tofu and freeze it. Next day, defrost the tofu. You will notice the tofu has changed into a sponge!

Vegan Memo:
- Don't lift the lid of the pan while you are cooking the rice! This is the Japanese way to make soft rice!
- If you have a rice cooker, you can use it.
- You can make your own chirashi sushi with other kinds of vegetables! (e.g cucumber, celery, red pepper and so on. )



Nutrition FactsPer Serving
Calories - 391.7
Total Fat - 10.8 g
  Saturated Fat - 1.5 g
  Polyunsaturated Fat - 3.2 g
  Monounsaturated Fat - 4.5 g
Cholesterol - 0.0 mg
Sodium - 937.5 mg
  Potassium - 404.8 mg
Total Carbohydrate - 31.0 g
  Dietary Fiber - 4.8 g
  Sugars - 21.9 g
Protein - 12.8 g
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Vegan Tofu Burger & Easy BBQ Sauce


  • 2012/05/15

'Vegan Tofu Burger & Easy BBQ Sauce' -- 4 Servings (4 Pieces)

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INGREDIENTS

Tofu burger:
200g firm tofu (momen tofu)
Half onion
1 carrot
2 Tbls flour
1/2 cup panko
1 Tsp dried basil
1 Tsp dried thyme
1 dash nutmeg powder
Salt & pepper to taste

BBQ sauce:
2 Tbls vegan Worcester sauce
2 Tbls ketchup
2 Tbls agave syrup (or maple syrup)
2 Tsp Sriracha sauce (if you want to make it spicy.)


Directions:
1. Microwave the tofu for 2 min. Press the water out of the tofu (as much as you can).
2. Heat a little vegetable oil in a frying pan, add minced onion and carrot, fry until the carrot is soft.
3. Place fried onion, carrot, tofu and all other ingredients for the burger into the bowl, and mix well. Separate mixture into 4 equal pieces, and shape into burgers.
4. Fry burgers on both sides over medium heat while covering pan. Fry on both sides until burgers are brown.
5. Mix all ingredients of the sauce, spread sauce on the burgers. EAT!



This is an easy and tasty tofu burger recipe. In Japan, tofu burger recipes are always using chicken mince. It's not TOFU burger! So I made REAL tofu burger recipe. It can be difficult to keep the tofu hard enough to form burgers. But this recipe has a nice, firm burger texture I think!
I think you can easily find vegan BBQ sauce in the supermarket, but I recommend homemade BBQ sauce. You can make your favourite BBQ sauce by yourself and it's easy!

Vegan Memo:
- Please press the tofu well.
- I used the dried basil and thyme to cut the beany flavor of the tofu. You can use dried mixed herbs instead of that as well.



Nutrition FactsPer Serving
Calories - 150.9
Total Fat - 4.6 g
  Saturated Fat - 0.7 g
  Polyunsaturated Fat - 2.5 g
  Monounsaturated Fat - 1.0 g
Cholesterol - 0.0 mg
Sodium - 189.6 mg
  Potassium - 199.3 mg
Total Carbohydrate - 24.3 g
  Dietary Fiber - 2.1 g
  Sugars - 3.8 g
Protein - 9.3 g
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Vegan Tofu Ricotta Cheese


  • 2012/04/27

'Vegan Tofu Ricotta Cheese'

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INGREDIENTS

200g firm tofu (Momen)
1 clove garlic
1 Tsp fresh basil, minced (or dried basil)
1 Tsp lemon juice
1 Tsp miso paste
1/2 tsp Japanese plum vinegar
1/2 Tsp onion powder
1/2 Tsp fresh parsley, minced (or dried parsley)
Salt to taste
(1 Tbls nutritional yeast, if you have or can get)


Directions:
1. Microwave the tofu for 2 min. Press the water out of the tofu (as much as you can).
2. Put the tofu and all other ingredients in a blender or food processor.
3. Blend until the tofu mixture becomes smooth, like the top picture. Add salt and pepper to taste. EAT with whatever you like!



This tofu vegan ricotta cheese is so easy and tasty! It's made with tofu but you can't taste the tofu at all. The blended tofu is as smooth as real cheese. You can use this vegan cheese for so many kinds of recipes: pizza, lasagna and so on. I'm going to post other recipe to use this ricotta cheese later too!

Vegan Memo:
- If you don't have a blender, mince the basil and parsley, grate the garlic and press the tofu through a sieve (or mix well with your hand). Mix everything well!



Nutrition FactsTotal recipe
Calories - 179.4
Total Fat - 17.8 g
  Saturated Fat - 2.5 g
  Polyunsaturated Fat - 9.9 g
  Monounsaturated Fat - 3.8 g
Cholesterol - 0.0 mg
Sodium - 887.9 mg
  Potassium - 508.6 mg
Total Carbohydrate - 12.3 g
  Dietary Fiber - 4.8 g
  Sugars - 1.9 g
Protein - 32.5 g
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Vegan Tofu Roll Cabbage with Thick Tomato Sauce


  • 2012/04/09

'Vegan Tofu Roll Cabbage with Thick Tomato Sauce' -- 4 Servings (8 Pieces)

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INGREDIENTS

- Tofu Filling
400g firm tofu (moment tofu)
Half onion
1 medium carrot
1/2 cup panko (breadcrumbs)
Salt, pepper & basil to taste
1 pinch nutmeg powder
1/2 Tbls miso paste
2 Tbls chickpea flour or normal flour

8 big cabbage leaves (you should ready 2-3 leaves more, in case.)

300ml water
50ml white wine
1 vegetable stock cube
2 bay leaves
400g can of chopped/plum tomatos
2 Tbls ketchup
2 Tbls vegan Worcester sauce
1 Tbls sugar
Salt & pepper to taste


Directions:
1. Cut the carrot and onion into 5mm cubes. Fry with a little vegetable oil until carrot and onion are tender. Drain and press the tofu. Boil the water in a big pan, add a pinch of salt and the cabbage leaves, and cook for 10min over medium heat. Remove the leaves and allow to cool.
2. Place the fried onion and carrot, the pressed tofu and other filling ingredients into a bowl. Mix well until the filling is combined and smooth.
3. Divide the tofu filling into 8 balls, place a ball inside each cabbage leaf and roll. Pin the leaves with tooth pick to keep them closed. Alternatively roll the leaves using the method in this video: http://www.youtube.com/watch?v=xNGNOr1zbvY
4. Place rolls in a single layer in a pan. Add water, wine, vegetable stock and bay leaves, and cook over high heat. After the water begins to boil, turn the heat down to low, cover the pan and cook for 10min.
5. Pour the can of tomatoes, ketchup, Worcester sauce, sugar, salt and pepper over the pan, cover the pan and cook for 10min again.
6. Transfer the roll cabbage to a dish. Add salt and pepper to the sauce left in the pan and pour the sauce over the roll cabbage. EAT!



Roll cabbage is the Japanese name for meat-stuffed cabbage leaves. Roll cabbage reminds me of my mother's food which I ate when I was young. I didn't eat it for a while (because it's not vegan), so I decided to try making it with tofu.
This tomato sauce has a little bit of the sharpness of tomato but is also thick and smooth. The tofu filling is nice and fluffy.
Roll cabbage recipes always look complicate, but actually you can finish everything in around an hour. Please try making these roll cabbage when you finish your work earlier than usual!

Vegan Memo:
- you should cut the knobbly bit off the core of the cabbage if it's too big to roll.
- If your cabbage leaves tear, you can use extra leaves to cover it.
- I think this videos way of rolling is quite storing: http://www.youtube.com/watch?v=xNGNOr1zbvY
But if you are concerned about roll cabbage breaking or unrolling, you should use a tooth pick.
- The pan you use to cook the roll cabbage should be just big enough to keep them all in a single layer! If your roll cabbages have some space in the pan, you should use cabbage or something in the space to stop them moving around while they cook!



Nutrition FactsPer person/2 Pieces
Calories - 198.6
Total Fat - 9.9 g
  Saturated Fat - 1.4 g
  Polyunsaturated Fat - 5.0 g
  Monounsaturated Fat - 1.9 g
Cholesterol - 0.0 mg
Sodium - 805.9 mg
  Potassium - 412.1 mg
Total Carbohydrate - 26.2 g
  Dietary Fiber - 4.9 g
  Sugars - 11.3 g
Protein - 19.5 g
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Vegan Omelette with Stir Fried Spinach and Mushrooms


  • 2012/04/02

'Vegan Omelette with Stir Fried Spinach and Mushrooms' -- 2 Servings

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INGREDIENTS

- Omelette
200g firm tofu
3 Tbls soya milk
2 Tbls miso paste
1 Tbls potato starch
1/2 Tbls mirin
1/2 Tsp turmeric
1 pinch paprika
Salt and pepper to taste
1/4 cup rice flour
(1 Tbls nutritional yeast, if you have or can get.)

- Filling
100g spinach
100g mushrooms
2 cloves garlic
1 Tbls olive oil
1 Tbls soya sauce
1 Tbls vegan mayonnaise
Salt and pepper to taste


Directions:
1. Mix all ingredients of the omelette with blender until smooth.
2. Heat the olive oil in a frying pan, add minced garlic. When the garlic starts to smell good, add spinach and sliced mushrooms.
3. Once the vegetables are tender, add soya sauce and mayonnaise. Stir and cook, add salt and pepper to taste and set aside.
4. Add vegetable oil to a non-stick frying pan (do not preheat - see memo), add half of the tofu mixture and spread out the mixture to make the shape of an omelette about 7mm thick. Turn on the heat and fry it over low heat until the bottom side is starting to brown. Gently flip it over. After the other side starts to brown, transfer omelette to a dish.
5. Cook the rest of the tofu mixture in the same way. Put the cooked spinach and mushroom's filling on half of each of the omelettes. Fold the omelette to cover the filling. EAT!!



We can veganize almost all foods that use eggs now, but it can be difficult to make dishes that have egg as the main ingredient (i.e. omelettes!) I use tofu and rice flour for the texture, miso for taste and turmeric for appearance. It totally looks like egg. From the filling, you can smell the nice garlic. And the mix of the taste of mayonnaise and soya sauce makes you feel so satisfied.
In the UK or America, I think you can get nutritional yeast or black salt (Kala namak) easily, so you can add them if you want to make it more eggy.

Vegan Memo:
- You should spread the tofu mixture on to the pan BEFORE heating it. If you add the mixture to a hot frying pan it will be difficult to spread.
- It's difficult to flip it over, so please be careful!
- This filling has enough taste, so you don't need additional sauce I think.
- If you don't have a blender or food processor, you can do it by hand. But you have to mix really hard!!



Nutrition FactsPer person/Half of the recipe
Calories - 327.1
Total Fat - 19.7 g
  Saturated Fat - 2.5 g
  Polyunsaturated Fat - 6.9 g
  Monounsaturated Fat - 8.5 g
Cholesterol - 0.0 mg
Sodium - 1,489.3 mg
  Potassium - 753.0 mg
Total Carbohydrate - 38.2 g
  Dietary Fiber - 7.2 g
  Sugars - 2.0 g
Protein - 24.2 g
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Vegan Tofu Gyoza


  • 2012/03/22

'Vegan Tofu Gyoza' -- 4-6 Servings (36 pieces)

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INGREDIENTS

Filling:
250g firm tofu
350g cabbage (about half a small head)
100g mushrooms
1 medium carrot
1 Tbls sesame oil
3 cloves garlic
Same amount of ginger
1 Tbls soya sauce
1/2 Tbls vegan Worcester sauce
1/2 Tbls sake
Half a vegetable stock cube
2 Tbls potato starch

36 gyoza papers

Gyoza sauce:
4 Tbls soya sauce
3 Tsp rice vinegar
Chili oil if you want to make it spicy


Directions:
1. Mince or dice finely the cabbage, mushrooms, carrot, garlic and ginger. Heat the sesame oil in a frying pan, add the minced cabbage, mushrooms, carrot, garlic, ginger and the pressed tofu. Once the vegetables start to soften, add the soya sauce, worcester sauce, sake and vegetable stock. Mix everything and cook a few mins to allow the flavours to blend.
2. Add the potato starch a little at a time, mixing well. Turn off the heat, and leave the mixture until it's cool enough to touch.
3. Fill the gyoza papers with the vegetable tofu mixture and press the edges together. (Click here to watch the video about how to make gyoza on youtube!)
4. Heat the vegetable oil in a frying pan. Place the gyoza seam side up in the frying pan in two or three lines (depending on the size of your frying pan). Add a little water to the pan (up to around 1/3 of the height of gyoza). Cover the pan and cook over high heat.
5. After almost all the water has gone, remove the lid and wait until the bottom of the gyoza brown and remaining water has cooked away. Mix the sauce ingredients, dip your gyoza and EAT!



I made this recipe with ingredients that can be found easily here and in Japan. This recipe can become your basic gyoza recipe I think! I use firm tofu instead of fake meat, but even if you don't use tofu it's still good. Cooking the vegetables before putting the mixture inside the gyoza helps to make them firmer.
You should make a lot of gyoza and have a vegan gyoza party with you friends!!

Vegan Memo:
- The vegetables will reduce by about half after cooking!
- You can use any kind of mushrooms you like.
- You can freeze and keep the leftover gyoza.



Nutrition FactsPer person/6 pieces
Calories - 218.4
Total Fat - 6.7 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 3.1 g
  Monounsaturated Fat - 1.7 g
Cholesterol - 0.0 mg
Sodium - 378.5 mg
  Potassium - 307.1 mg
Total Carbohydrate - 34.6 g
  Dietary Fiber - 3.3 g
  Sugars - 1.5 g
Protein - 12.8 g
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Spicy Tofu stuffed Mushrooms


  • 2012/03/16

'Spicy Tofu stuffed Mushrooms' -- 4 Servings (12 pieces)

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INGREDIENTS

12 medium white/chestnut mushrooms

250g firm tofu
1/2 Tbls chinese chili bean sauce 'toban jan' (or similar chili bean paste - NOT hot sauce)
1/2 Tbls soya sauce
1 clove garlic
2 Tbls panko
Salt & pepper to taste

Flour to dust mushrooms
1 fresh lime


Directions:
1. Mix pressed tofu, chili bean sauce, soya sauce, grated garlic, panko, salt and pepper in a bowl until well combined.
2. Cut the stalks off the mushrooms, mince them and add to tofu filling.
3. Put mushrooms upside-down, dust lightly with flour. Put a small ball of the tofu filling into each mushroom, making the shape by pressing softly. Dust filled mushrooms again with flour.
4. Heat a little olive oil in a frying pan. Place the mushrooms tofu filling side down, cover pan with a lid, and fry mushrooms until browned. Flip the mushrooms over, cover and fry again. Squeeze lime over cooked mushrooms and EAT!



Mushrooms are one of our favourite foods. In Japan, we used to eat so many kinds of mushroom, like shimeji, enoki, shitake and maitake. But these kinds of mushroom are too expensive to buy every day in Scotland so that's why we are always eating the common white or brown ones.
In this recipe, you can enjoy their nice flavour. The mushrooms flavor with the spicy tofu is the best match with beer!

Vegan Memo:
- Please press the tofu well. I recommend you microwave the tofu for a couple of minutes before pressing. It's a trick we use in Japan to get the water out of the tofu. It's faster, I think!
- Of course, you can use shitake mushrooms instead of white mushrooms!



Nutrition FactsPer person/3 pieces
Calories - 89.8
Total Fat - 5.6 g
  Saturated Fat - 0.8 g
  Polyunsaturated Fat - 3.1 g
  Monounsaturated Fat - 1.2 g
Cholesterol - 0.0 mg
Sodium - 302.8 mg
  Potassium - 158.6 mg
Total Carbohydrate - 12.2 g
  Dietary Fiber - 2.4 g
  Sugars - 0.3 g
Protein - 13.7 g
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Tofu Cooked in Aluminium Foil with Mayo and Yuzu Kosho


  • 2012/02/26

'Tofu Cooked in Aluminium Foil with Mayo and Yuzu Kosho' -- 2 Servings

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INGREDIENTS

300g momen tofu, drained and pressed
100g mushrooms
Half onion

Yuzu kosho to taste

1 Tsp miso
1 Tsp white wine
2 Tbls vegan mayonnaise
Pepper to taste
1 clove garlic



Directions:
1. Slice tofu into 1cm pieces and slice mushrooms and onions too. Spread yuzu kosho on the top sides of the tofu.
2. Mix miso, wine, mayo, pepper and grated garlic well.
3. Place sliced onion, tofu, sliced mushrooms and mayo mixture, in that order, on two big pieces of aluminium foil and wrap it securely. Bake for around 15min in 200 degrees. EAT!




Yuzu kosho is a Japanese seasoning which is a paste made of yuzu and pepper. Spicy and tasty. It's really good with so many things, but finally I noticed that it's really good with mayonnaise! I made this easy aluminium foil cooking recipe with that mayo and yuzu kosho sauce, and with the nice smell of garlic. If you want to buy yuzu kosho outside of Japan, I think you can find it in a well stocked Japanese supermarket. But unfortunately I haven't seen it in the UK so far. Please try to find it!

Vegan Memo:
- You can use any kinds of mushrooms except poison ones!
- Please wrap it with aluminium foil tightly so that the steam cannot escape.
- Yuzu kosho has a strong, spicy flavour so don't use too much at first.
- After cooking, please be careful of the hot steam coming out from foil when you open it.

Vegan Tofu Shumai


  • 2012/02/21

'Vegan Tofu Shumai' -- 30 pieces

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INGREDIENTS

300g momen tofu, drained and pressed
100g mushrooms
1 onion
3 Tbls potato starch

1.5 Tbls soya sauce
1 Tbls sugar
1 Tsp sake
1 Tsp sesame oil
1 Tsp vegan Worcester sauce
1/2 Tsp salt
Pepper to taste
1 Tsp ginger

30 wonton papers (square flour paper)


Directions:
1. Place pressed tofu, minced mushrooms, minced onion and potato starch into a boll, mix it well until the tofu is well mashed and ingredients mixed. (You want the tofu in lumps about the same size as the onion).
2. Add all seasonings and mix again.
3. Place filling into wonton papers. (Watch this video if you don't know how to make the shape of shumai: http://youtu.be/DAE8-rsfacs). Place shumai in a steamer basket or bamboo steamer. To prevent the buns from sticking to your steaming apparatus, place a cabbage leaf or square of greaseproof paper under each bun. Steam buns for 15 minutes. Eat!




We can find recipes for vegan chinese dumplings easily, but I've never seen a recipe for vegan shumai. I think everybody will like this.
It's an easy and yummy recipe. Tofu makes the filling soft and nice. This shumai is seasoned well, so you don't need any sauce and you won't notice that it's tofu from taste even if you don't like tofu. I use only one tsp of oil, so it's healthy too!


Vegan Memo:
- If you want to know how to make shumai's shape, please check this video. http://youtu.be/DAE8-rsfacs
- Please drain and press the tofu well. The water from unpressed tofu will make the filling too soft to keep it's shape.
- Some wonton paper is not vegan. Please check Chinese supermarkets, Asian stores or well stocked supermarkets.

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Vegan Tofu Katsu with Teriyaki Sauce


  • 2012/02/13

'Vegan Tofu Katsu with Teriyaki Sauce' -- 2 servings

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INGREDIENTS

Inside:
4 koya-tofu (freeze-dried tofu)
400ml dashi or water
2 Tbls soya sauce
1 Tbls mirin
1 Tbls sake

Coating:
1/3 cup flour
1/3 cup water
Panko (breadcrumbs), enough to cover tofu

Vegetable oil

Sauce:
3 Tbls soya sauce
2 Tbls vinegar
2 Tbls mirin
1 Tbls sake
1 Tbls sugar
1 clove garlic
Same amount ginger
1 Tsp potato starch
1 Tsp water



Directions:
1. Place koya-tofu, dash or water, soya sauce, mirin and sake into pan and cover it with otoshi buta (which is Japanese-style drop-lid) or kitchen foil (see Vegan memo) and cook until water is reduced by half (around 10min). Leave it until cold to handle.
2. Make sauce. Put soya sauce, vinegar, mirin, sake, sugar, minced garlic and minced ginger into small pan and bring it to the boil. Mix potato starch with water and add to pan, mixing well until sauce is smooth and thick. Turn off heat.
3. Squeeze the koya-tofu gently, dip it into the flour/water mix, then the breadcrumbs, and deep fry in medium hot oil.
4. Eat with sauce!



I think Koya-tofu katsu is the most famous Japanese vegan recipe in Japan. Almost all Japanese vegans know this recipe. I got koya-tofu from my parents, so I finally made it in the UK. (Katsu is kind of Japanese cutlet. Usually people use pork.)
Seasoning the koya-tofu makes it so juicy, more than smelly real meat. If you eat this katsu with this teriyaki sauce, you can feel like you are eating unhealthy non-vegan food. And it's so good with white rice! Try it!


Vegan Memo:
- If you don't have otoshi buta, you can use kitchen foil. Fold it into a little bit smaller than the pan size, and make small 6 holes to allow the steam to escape.
- I think it might be difficult to find koya-tofu. Please try asking staff in health food shops, Asian supermarkets, or order on the internet!
- When you squeeze koya-tofu, don't do it too much or it will become too dry. But don't do it too gently either or it will be dangerous to deep fry!
- Please make sure to put panko on the narrower sides and corners of the koya-tofu to make it look better!

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Vegan Soya Milk Ramen


  • 2012/02/07

'Vegan Soya Milk Ramen' -- 4 servings

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INGREDIENTS


4 cloves garlic
Same amount of ginger
Fresh red chili
2 spring onions, top green part
2 Tbls vegetable oil
1600ml unsweetened soya milk
2 cubes vegetable stock (or vegan chicken stock)
1/2 tsp cracked black pepper
Salt to taste
Sesame oil to taste

8 slices pumpkin (or butternut squash)
Half pack mushrooms
Vegetable oil

One block tofu (around 350g)
Potato starch (or corn starch) to cover tofu

4 servings ramen noodles
Half pack bean sprouts

Spring onion to garnish
Sesame seeds to garnish

Directions:

1. Place vegetable oil, minced garlic and ginger, chopped chili and crushed spring onion into a sauce pan and fry over super low flame. After garlic changes colour, add soya milk, vegetable stock and pepper, heat and stop before it comes to a boil. Add salt to taste and sesame oil to flavor. (If you let it get to boiling point, it will separate and look gross. So please be careful!)
2. While heating the soya milk soup, prepare other ingredients. Heat vegetable oil in frying pan and fry sliced pumpkin and mushrooms and transfer to a separate dish.
3. Pour and heat vegetable oil in the frying pan to deep fry tofu (1cm deep is enough). Drain off tofu, cut it into 12 pieces and dry it on a paper towel. Dust potato starch on to the surface of cut tofu and deep fry the pieces until golden.
4. Boil noodles according to package directions and remove from water to drain. Boil bean sprouts for 30secs in the same boiling water.
5. Place noodles, heated soya milk soup, bean sprouts, mushrooms, tofu, pumpkin and add chopped spring onion and sesame seeds to garnish. EAT!



When I was still a young vegan, I ate my first soya milk ramen at Cafe Proverbs in Kyoto, Japan. It was amazing.
We can make vegan soya sauce flavor or miso flavor ramen kind of easily, and also we can buy instant one in any supermarket. But I had given up heavy and oily "Tonkotsu" flavor ramen. That time their soya milk ramen saved me from the despair! I think it was one factor to make me start vegan cooking.
This time I tried to make that same taste with ingredients that we can easily find in Scotland. Vegan ramen noodles were the only thing which were difficult to find, but I think you can find them in a big supermarket or a Chinese supermarket.
I didn't add any water because I wanted it to be heavy, but thick soya milk is so delicate so please be careful when cooking. If you boil it, the soya milk will separate. Because of this, it can be difficult to develop the flavor from the vegetables. So, please try to improve the taste carefully and slowly when you cook garlic, ginger, chili and spring onions. If you think the broth is too thick, you can add some water.


Vegan Memo:
- You can use other vegetables (e.g onion, pepper, potato, spinach and so on). But it's difficult to cook them thoroughly in the soup because of the soya milk. Please cook it some other way and add it before you eat.
- This time I tried to use ingredients which are easy to get in Scotland, but you can use soya sauce, miso, mirin and sake to make the taste, of course.
- If you can get vegan chicken stock, I recommend using it.

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