Making Tofu Taste Good (marinating tofu)

Marinating tofu is the easiest way of getting rid of the usual *eww, rubbery chalk* kind of reaction from people who haven't eaten it before! The difference in reactions based on how well tofu is prepared is amazing. Some people don't even realise what they're eating!

Equipment:

Freezer

Knife

Paper Towel

Some food-friendly weights (books work well!)

Ingredients:

Tofu

Marinade (store-bought or make one yourself! I like soy-based ones best) OR

pasta sauce

Optional: vegetables such as capsicum, zucchini, or eggplant!

To Prepare

Place the tofu in the freezer for about 24 hours, take out and defrost (whichever way you have time for - in the fridge, sitting in hot water, etc). 

Make sure tofu is completely defrosted before you continue, otherwise it won't soak up as much of the marinade.

Place a couple of sheets of paper towel on a plate. Place tofu (out of packet!) on this. Add a couple more sheets of paper towel on top, and another plate or board.

Add your weights to the top of the pile, making sure it doesn't fall over, and leave for at least 30 minutes.

Once you've become impatient of waiting (try to amuse yourself for at least 30 minutes!), Prepare the marinade in a container suitable for sealing airtight in the fridge. Pat the tofu until it's dry. Cut tofu into the size you desire, and add to marinade container.

Leave for up to 24 hours in the fridge to get the best taste.

Fry, bake, or grill tofu!

Serve with steamed vegies & cooked marinade; in a pasta sauce; on couscous; or just eat it by itself!

Missing Egg (for sandwiches)

Recipe adapted from http://www.nutritionmd.org/recipes/view.html?recipe_id=15

Now, one thing that I didn't think i had been missing since becoming vegan is curried egg sandwiches, but once i tasted this recipe I made it twice in one week!
Although I've never been a fan of eggs in general, my grandmother used to make the most delightful and simple mixture from 'English' curry powder (Keen's, etc.), but I never found out the recipe. This tastes just like I remember!
Even if you don't like the flavour of tofu or eggs, still give this a go!

Equipment:
Potato Masher
teaspoon
tablespoon

Ingredients:

1 container of silken to firm tofu
1 tablespoon vegan mayo (I use Praise 97% fat free)
1 teaspoon mustard (wholegrain is my favourite!)
1/2 teaspoon soy sauce (the good kind, not from the supermarket bottom shelf)
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon garlic (fresh or less if using powder)
optional: 1/2 teaspoon of your favourite curry paste; pepper
Notes: There is usually no need for salt, as most soy sauces have more than enough!
Make sure to taste when adding the spices, as too much for your taste will spoil the delight!


To Prepare
Mash tofu into chunks.
Add mustard, mayo and soy sauce, then add the rest of the spices to taste.
Mix very well.
This mixture matures nicely if left for up to a day, but if you are making it in advance add fewer spices because they do develop a fuller flavour.

A few slices of your preferred soft bread, some lettuce or baby spinach, cucumber and thinly sliced tomatoes go perfectly with this.