If you can’t get Tonzu Tofu, I recommend a medium firm tofu that is more on the soft side.

If making the tof(ish) and chips at the same time, I recommend to bake the tof(ish) on the lower rack and the chips on the top rack of the oven.

Makes 2 to 3 portions:

For the To(fish)
• 1 Tonzu Tofu
• 200ml coconut cream
• 1 teaspoon psyllium fiber husk
• 1 teaspoon kelp powder or 1 nori sheet
• 1/2 teaspoon salt (or less)

• 2-3 tablespoon buckwheat or rice flour
• gluten-free bread crumbs

Instructions Tof(ish):
1. Preheat oven to 200°C (top-/bottom heat).

2. Blend coconut cream, psyllium fiber, kelp and salt in a small blender. Transfer to a soup dish. Should it become too thick, add a little more coconut cream or water.

3. Place flour into another soup dish. Prepare third dish with bread crumbs.

4. Cut the tofu into two chunks and slice each chunk into three slabs.

5. Place each slab first into the flour dish and dust evenly from each side.

6. Then dip tofu slab into the dish with the coconut cream to coat evenly. Pick it up with a fork, let excess cream drip of and drop into dish with bread crumbs.

7. Cover evenly with bread crumbs. Gently place onto baking tray that has been lined with baking paper.

8. Place in oven and bake each side for approx. 10-15 minutes or until golden brown.

When serving, you can sprinkle some more kelp powder onto them before drizzling with lemon choice.

For the Oil-free Chips
• 3-4 large agria potatoes
• 1 heaped tablespoon buckwheat or rice flour
• 1 teaspoon paprika powder
• 1/3 teaspoon salt (or to taste)

Instructions Chips:
1. Fill a large pot half with water. Bring to the boil.

2. Preheat oven to 200°C (top-/bottom heat).

3. Wash potatoes, slice into chips.

4. When the water is boiling, add the potato chunks and parboil for approx. 1-2 minutes. Don’t let the water start to boil again.

5. Drain the water. Then sprinkle with remaining ingredients, place lid on top and vigorously shake it to coat the potatoes with the flour and spices.

6. Place on lined baking tray and bake for approx. 10-15 minutes before flipping over and baking another 10-15 minutes or until golden brown.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

In this dish I don’t add any salt because the passata and kidney beans are salty enough. The chili gives it a good kick as well, and I have got used to having it without additional salt – tastes just as good!

For 4 portions you’ll need:

1 red capsicum
1 green capsicum
1-2 carrots
1/2 onion
2-3 garlic cloves
1 tofu
1 can kidney beans, drained
2/3 bottle passata (about 450ml)
1/4 cup water
2-3 teaspoon chili flakes
3 teaspoon ground paprika
some cooking oi (I use coconut oil)

Preparation:

1. Peel and chop the onion into fine cubes, the garlic into fine slices. Halve the capsicums, remove the stalk and seeds and cut into bite sized pieces. Slice the carrot finely.

2. On a plate, crumble the tofu (with your clean hands) to relatively fine pieces and place aside. In a good non-stick pan, heat some oil and then fry the capsicums for a short time. But long enough to have a few browned bits on them – this increases their yummy flavour.

3. Transfer the capsicums to a plate and place aside. Heat a little more oil in the same frying pan if needed then add the onions. Saute the onions for a few minutes.

4. Then add the tofu crumbles and fry until it has shrunk in size and starts to turn a little golden (approx. 10 minutes). Towards the end, add the chili flakes and shortly after, the garlic. Let cook for a few more minutes, stirring constantly.

5. Then sprinkle the ground paprika and stir to combine. Pour in the passata and 1/4 cup water shortly after and stir well. Add the carrot slices and bring to boil. Pour in the kidney beans and fried capsicum and heat up briefly.

Serve with rice or whatever else makes you happy

Enjoy!

When I went vegan at 17, the years of doner with meat and Turkish pizza were over. But I would still enjoyed the bread filled with falafel and salad.

Every now and then I think about that yummy pizza. And now I have tried to create a vegan and gluten-free version of it. I just love how you can add loads of fresh salad to it. But you’ll have to wrap it in some aluminum foil otherwise it gets quite messy. Not sure yet how I could replace the foil with something more sustainable…

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Turkish Pizza – Lahmacun (Vegan, Gluten-free)

Now I have tried to create a vegan and gluten-free version of Lahmacun. I just love how you can add loads of fresh salad to it.

Course Lahmacun

Cuisine Turkish

Diet Gluten Free, Vegan, Vegetarian

Keyword Buckwheat, Lahmacun, Tofu, Turkish Pizza

Servings 4 Lahmacun

Ingredients

For the pizza base:

• 140 g buckwheat flour
• 140 g brown rice flour
• 65 g tapioca starch
• 2 tablespoon fiber husk
• 1 teaspoon salt
• 1 cup warm water
• 2 teaspoon active dried yeast
• 1 teaspoon coconut sugar
• 1/2 cup warm water
• 2 tablespoon olive oil
• 1 tablespoon apple cider vinegar

For the pizza topping:

• 300 g fu
• 1/2 onion
• some oil
• 2 teaspoon ground paprika
• 1/2 teaspoon ground hot paprika
• salt to taste
• 500 ml passata
• 3-4 garlic cloves

For the salad:

• 1/4 red cabbage
• 1/4 white cabbage
• 1-2 carrots
• 1/2 onion
• some salt

Instructions

• I start with the cabbage because it gets juicier when you sprinkle it with some salt and let it rest for a while. After I have removed the trunk I cut it into very thin slices, chuck it in bowl, sprinkle with salt and toss it for a while.
• Then start with the pizza topping. This way it will have cooled off when the pizza base is ready to go. Drain the tofu and press any excess liquid out with your (clean) hands. Place on a plate and crumble to small pieces. Peel and chop the onion to fine cubes.
• Heat some olive oil in a medium sized frying pan and add the onions. Cook for a few minutes, then add the tofu, cooking it until it gets relatively dry.
• Sprinkle with the ground paprika and stir well. Then pour in the passata and bring to boil again. Place aside to cool down.
• For the pizza base mix the dry ingredients in a medium sized bowl. Add the dried yeast to the 1 cup warm water and stir well to dissolve. Then add the sugar, stir again and let rest until foamy on top (approx. 10 minutes).
• Pour the yeast mixture into the bowl with the dry ingredients. Add olive oil, vinegar and 1/2 cup water. Stir well until well mixed. Cover with a clean dishwashing towel and place in a warm spot for half an hour. In the meantime you can prepare the rest of the salad.
• Grate the carrots into fine strips. Cut the onions into very thin slices.
• Peel and mince the garlic. Add it to the tofu tomato sauce.
• Dust the surface with some flour and pour the dough onto it. Knead the dough for a few minutes. If it is too sticky, sprinkle some more flour on it.
• Divide the dough into four portions and roll them into flat and quite thin pizza bases. Turn them upside down, this way they won’t crack open when they get rolled up later. Let rest in a warm spot for another 15 minutes. Preheat the oven to 190°C in the meantime.
• After the the dough has rested for a while, spread a thin and even layer of the tomato-tofu-sauce. Place in the oven and bake for approx. 10 minutes, or until the top is dry and the borders golden but not too dry.
• Add salad on top of the pizza, roll it up, wrapping it with aluminum foil at the same time. Fold the end of the aluminum foil around the corner of the bottom.

Notes

Enjoy! :))

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

If you don’t have liquid smoke in your pantry yet, I recommend that you buy some (make sure it really is only smoke and water, without nasty additives). It adds a very nice flavour to a variety of dishes. There is a bit of controversy about the safety of this flavouring. However I don’t use it that often. And you also need just a few drops.

These tofu strips can serve as a side in dishes like Creamy Mushroom Sauce or Simple Asparagus Sauce. But they also make a nice snack with some fresh salad and veges in a sandwich. YUM!

For 220g of Tofu you’ll need:

1-2 tablespoon gluten-free soy sauce
15 drops liquid smoke
1 tablespoon cooking oil (I prefer coconut-oil)

Preparation:

1. Cut the tofu in fine slices or any other shape you like.

2. In a cup mix the soy sauce with the liquid smoke.

3. Fry the tofu with the oil on both sides til golden. Take off the heat and wait a moment until it stops sizzling.

4. Pour the soy sauce over the tofu and then turn so both sides are flavourized

Enjoy!

Tofu doesn’t really have a good reputation among carnivores, but if you prepare it right, it has POTENTIAL!

This recipe is simple and easy to make – but is also full of flavour. The secret of my tofu bolognese: ground paprika. Lots of ground paprika! And herbs. Lots of herbs!

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(Potentially) World’s Best Tofu Bolognese (Vegan, Gluten-free)

This recipe is simple and easy to make – but is also full of flavour. The secret of my tofu bolognese: ground paprika. Lots of ground paprika! And herbs. Lots of herbs!

Course Bolognese, Pasta

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword Bolognese, Tofu

Servings 2 good portions

Ingredients

• 1 tablespoon coconut-oil or some water for an oil-free option
• 1 small onion finely diced
• 250 g Tofu
• 1 medium sized carrot finely diced
• 2 sticks of celery finely diced
• 1-2 garlic cloves finely diced
• 1/4 teaspoon chilli flakes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 teaspoon ground paprika
• 400 g crushed tomatoes
• salt and pepper to taste
• some water if needed

Instructions

• Preheat the frying pan with the coconut oil or water. Sautee the onions.
• In the meantime, tear the tofu into 4 to 6 pieces and over the sink press each piece with your hands to get rid some of the juice. Then crumble the tofu into little pieces and put it aside.
• Cook until the tofu starts to get drier and turns slightly golden. Then add the carrots, garlic, chilli flakes, thyme, oregano, basil and stir in well.
• Shortly after add the ground paprika, stir it well to make sure it mixes well with the tofu.
• Add the passata and bring to boil while stirring constantly. Rinse the bottle of the tomatoes with a little water and add to the sauce. Add salt and pepper to taste.
• Cook until the celery and carrots are soft. If the sauce is too thick you can add a bit more water.

Notes

Excellent with pasta, as lasagne filling or with rice. Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.