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Tofu Summer Rolls

Serves: 4
Prep time: 15 mins
Cooking time: 8 mins

Ingredients

  • 1 packet Hoisin & Sesame marinated Tofu, sliced (Bean Supreme)
  • 50g Vermicelli noodles
  • 1 cup fresh coriander (we love Superb Herb)
  • 4 baby carrots, julienned (we love Wilcox)
  • 1 cucumber, julienned
  • 2 spring onions, thinly sliced
  • 8 Rice paper sheets
  • 1 tbsp black sesame seeds
  • Mint (we love Superb Herb)
  • Peanuts – toasted and chopped
  • 1 avocado (we love NZ Avocado)

Method

  1. Cook sliced tofu on a non stick frypan over medium high heat. 1-2 minutes each side or until heated through and slightly brown. Pour over the packet marinade last minute. Remove tofu from pan and set aside. Pour the marinade into a pottle as dipping sauce – set aside.
  2. Prepare the vermicelli according to the packet instructions. Cut into shorter manageable length.
  3. Dampen a clean kitchen towel and put on a clean surface. Prepare the rice paper sheets according to the instructions on the packet. Keep the hydrated rice paper on the damp towel.
  4. Roll the summer rolls. On a rice paper, place vegetables, tofu, peanuts and a small clump of noodles then fold the sides over the filling and roll tightly. Repeat.
  5. Cut rolls in half and enjoy them fresh with a bowl of the dipping sauce and Sprinkle a little black sesame seeds over.
Asian Inspired Crispy Tofu Lettuce Cups

A big thanks to our friend Polly Markus (AKA Miss Polly’s Kitchen) for creating this great recipe for us.

Serves: 4-6
Ingredients
  • 1 cup brown rice
  • 2 large avocados
  • 1 lime leaf – very finely diced
  • 1 large spring onion – finely sliced
  • 1 green chilli – thinly sliced
  • Juice of 1 lemon
  • ¼ cucumber – thinly sliced
  • ½ punnet cherry tomatoes – sliced
  • 1 large carrot – cut into matchsticks
  • 3 radishes – chopped
  • 1 iceberg lettuce
  • 1 cup mint leaves & coriander leaves
  • 2x 300g firm tofu
  • 2 large lime leaves – finely chopped
  • 1 cup panko crumbs
  • 2 eggs – whisked
  • ½ cup corn flour

Dressing:

  • Juice of half an orange
  • Juice of 1 lemon
  • 3 tbsp coconut aminos
  • 1 tbsp sugar
  • Chilli (finely sided)
Method
  1. Get the rice cooking. Then set aside in a serving bowl.
  2. Mash the avocado in a bowl, mix it with the lime leaf, lemon juice & green chilli. Season with S & P.
  3. Slice the cucumber, carrot, tomatoes and radishes and put onto a platter. Place the iceberg lettuce leaves onto the platter as well as the herbs.
  4. Whisk the dressing ingredients together and set aside in a bowl.
  5. Now, onto the tofu, slice the blocks into roughly 1cm thick slices. Pat dry with paper towels.
  6. Mix the panko and lime leaf together in a bowl.
  7. Dip the tofu pieces into the cornflour, then the egg wash and then pat it firmly into the panko mix. Set aside on a plate.
  8. In a non-stick pan on a medium/high heatadd a good glug of oil coating the bottom of the pan. Fry the tofu in batches until crispy on both sides.
  9. Serve everything on a large platter and let your guests help themselves. Grab a lettuce cup, add a couple of spoonfuls of rice, then the tofu, add lots of herbs and all of the chopped vegetables. Top it with a big spoonful of guac and then drizzle lots of the citrus dressing over the top.
Tofu Chilli Pan Nachos

A big thanks to our friend Kelly Gibney for creating this great recipe for us.

Serves: 4-6
Ingredients
  • 1 medium brown onion – finely diced
  • 1 stalk celery – finely diced
  • 2 medium carrots – finely diced
  • 4 garlic cloves – finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 200g Portobello or Swiss brown mushrooms – diced
  • 300g block Bean Supreme Firm Style Plain Tofu – grated
  • 1 390g tin lentils – drained and rinsed
  • ½ cup raw walnuts – roughly chopped (optional but recommended)
  • 1 tin chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon tamari or soy sauce
  • Generous pinch dried red chilli flakes
  • Sea salt and cracked pepper
  • Olive oil for sautéing
Method
  1. Heat a generous glug of oil in a sauté pan over a medium heat. Add the onion, celery and carrot.
  2. Cook, stirring frequently for 10 minutes until the onion is tender and translucent. Add the garlic and cook for a further minute.
  3. Add the cumin, ground coriander, paprika and diced mushrooms plus a generous pinch of salt. Sauté, stirring frequently, until the mushrooms are glossy and have released their liquid.
  4. Add the grated tofu, lentils and walnuts. Toss with the spices and veges for a minute or so before adding the tinned tomatoes, tomato paste, tamari and chilli flakes. Fill the tomato tin half full with water and add this also.
  5. Bring to a boil and then simmer for 10 – 15 minutes until liquid is reduced and thickened.
  6. Taste and season as desired with sea salt, cracked black pepper or additional chilli.
  7. Can be stored in an airtight container in the fridge for up to 5 days
To Assemble
  • Tofu, mushroom and lentil chilli
  • 180g corn chips
  • 1 cup grated dairy free cheese
  • ¼ red onion – finely diced
  • 10 cherry tomatoes – quartered
  • Sliced jalapenos, thinly sliced radish, guacamole and fresh coriander to top

Spread an ovenproof tray with corn chips. Top with big, generous spoonfuls of the tofu chilli mince. Sprinkle with handfuls of grated dairy free cheddar. Grill until bubbling hot. Top with the diced red onion, cherry tomatoes, jalapenos, radish and dollops of guacamole. Finish with a scattering of roughly chopped coriander. Serve immediately.

Sticky Orange, Ginger And Honey Rice Bowl

A big thanks to our friend Eleanor Ozich for creating this great recipe for us.

Serves: 2
Ingredients
  • 1 x 375g packet of Bean Supreme Ginger + Honey marinated tofu
  • 1 cup basmati rice
  • 2 cups water

For the dressing:

  • 3 tbsp orange juice
  • 2 tbsp sesame oil
  • 1 tbsp tamari or soy sauce
Method
  1. Combine the rice and water in a saucepan and bring to a gentle boil. Simmer on low until all of the liquid is absorbed.
  2. Fluff up the rice using a fork, then pop a lid on while you prepare the rest of the dish.
  3. Remove tofu from the packet, and set aside the marinade.
  4. Cut tofu into 2cm cubes, and fry for about 7 minutes, whilst turning, until nicely browned.
  5. Add the marinade and cook until reduced.
  6. To serve, spoon the rice into bowls, then top with the tofu and raw vegetables.
  7. Whisk together the dressing ingredients, then pour over the top
Tofu Satay Kebabs

This yummy recipe packs a big flavour punch and is very simple to throw together. Pair the tofu skewers and satay sauce with raw and steamed veges and a boiled egg to recreate an Indonesian gado gado salad. A fantastic weeknight meal.

A big thanks to our friend, Kelly Gibney for creating this great recipe for us.

 

Serves: 2
Ingredients
  • 1 packet Bean Supreme Plain Firm Tofu
  • Satay sauce
  • ½ cup crunchy peanut butter
  • ½ cup coconut cream
  • 1 rounded teaspoon finely grated ginger
  • 1 teaspoon brown or coconut sugar
  • 2 tablespoons lemon juice
  • Dried chilli flakes to taste/
Method
  1. Place all the satay sauce ingredients into a bowl and mix together until completely blended.
  2. Taste and add chilli flakes as desired. Add a splash of boiling water if it’s too thick.
  3. Cut into tofu into 2-3cm chunks. Place in a bowl and pour over 1/3 of the satay sauce. Make sure all the tofu is well coated. Allow to marinate for at least 30 minutes and up to 24 hours.
  4. Thread the tofu onto skewers and cook in a grill pan or on a bbq until golden on all sides. Serve immediately with the leftover satay sauce on the side for dipping.
Honey and Ginger Tofu Fried Rice

This is such a fabulously easy and quick dinner to throw together. Adapt the recipe to use whatever produce you have on hand. You’ll get the best results if you use rice that has been cooked and cooled in the fridge prior to starting.

A big thanks to our friend, Kelly Gibney for creating this great recipe for us.

 

Serves: 4
Ingredients
  • 1 Packet Bean Supreme Honey and Ginger marinated tofu
  • ½ onion – finely diced
  • 1 large garlic clove – finely diced
  • 1 rounded teaspoon finely grated ginger
  • 1 red capsicum – cut into bite sized pieces
  • 1 medium carrot – cut into think matchsticks
  • ½ cup frozen peas
  • 3 cups cold cooked rice*
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 spring onion – green part thinly sliced
  • Sea salt
  • To serve: sesame seeds
Method
    1. Cut the tofu into 1cm wide slices and then each slice into thirds. Heat a glug of oil in a sauté pan over a medium heat. Cook the tofu slices until golden brown on each side. Remove from pan and set aside until needed.
    2. Wipe out the pan, add another generous glug of oil and add the onion, garlic and ginger. Cook for 3 minutes until the onion is lightly golden. Raise the heat to high.
    3. Add the capsicum and carrot. Cook, tossing regularly for 1 minute. Add the peas, rice, soy sauce and sesame oil. Add more oil if needed. Cook, moving constantly, for 5 minutes.
    4. Mix through the tofu and spring onion. Remove from heat, season with salt and serve immediately with a sprinkle of sesame seeds.
    5. *You’ll get the best results from your fried rice if you use rice that has been cooked and cooled previously. Ideally cook the rice the day before (I often have some in the freezer for this favourite speedy meal. If you do need to make it on the day, you can cook it and then cool rapidly by spreading out on plates and cooling in the freezer.
Crumbed Tofu Fingers with Siracha Mayo

These delicious crunchy tofu fingers are a wonderful snack to serve with drinks. Irresistible with a squeeze of lemon and a punchy siracha mayo.

A big thanks to our friend, Kelly Gibney for creating this great recipe for us.

 

Serves: 4
Ingredients
  • 1 packet Bean Supreme Plain Firm Tofu
  • 1 cup flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon Cajun spice mix
  • 1 teaspoon salt
  • 2 free range eggs – lightly whisked
  • 2 cups panko breadcrumbs
  • ½ cup good quality mayonnaise
  • Siracha hot sauce to taste
  • Olive oil for frying
  • To serve: lemon wedges
Method
  1. Cut the block of tofu into 1 ½ cm wide fingers. Lay them out on a clean tea towel or some paper towels and blot really well.
  2. Mix the flour with the smoked paprika, Cajun spice and salt. Place this in a shallow bowl suitable for dipping. Place the egg and the breadcrumbs in their own bowls also.
  3. Roll each piece of tofu in the seasoned flour, dip in the egg and then coat well with breadcrumbs. Repeat until all the pieces are crumbed.
  4. Heat 1 1/2 cm of oil in a sauté pan over a medium heat.
  5. Cook the tofu fingers until golden on each side. Do this in batches of around 6 at a time – try not to crowd the pan.
  6. Mix together the mayonnaise and as much siracha as desired.
  7. Serve the hot tofu immediately with the mayo and some lemon wedges.
Ginger & Turmeric Tofu Stir-Fry

Serves: 4
Prep time: 15 mins
Cooking time: 15 mins

Ingredients

  • 1 x pack Bean Supreme Marinated Tofu Ginger & Honey 375g
  • 2 tsp turmeric powder
  • 1 tsp fresh ginger minced
  • 1 clove garlic finely chopped
  • 1 Tbsp sunflower oil
  • 1 tsps soy sauce
  • 2 Tbsp sweet chilli sauce
  • ¼ cup vegetable stock
  • 1 carrot, finely sliced lengthwise
  • 3 cups chopped Asian greens of your choice
  • 1 red capsicum, sliced
  • ¼ cup chopped peanuts or cashew nuts
  • 1 Tbsp black sesame seeds
  • 2 Tbsp cup chopped coriander

Serve with:

  • Brown rice
  • Rice vinegar

 

Method

  1. Open the tofu pack (saving extra marinade) and dice the tofu into 2cm cubes. Set aside.
  2. Prep your vegetables and set aside.
  3. In a small bowl combine extra marinade from tofu with sweet chilli sauce, soy sauce, ginger, garlic, vegetable stock. Whisk to combine the sauce.
  4. In a frying pan or wok on a medium heat add the sunflower oil and turmeric stirring to combine for a minute. Add in the tofu and fry for around 5-7 minutes until lightly browned on all sides.
  5. Add in the vegetables and toss to combine. Add in the sauce and cook for a further 2- 3 minutes until vegetables are just cooked and sauce has reduced slightly.
  6. Serve with cooked brown rice with a touch of rice vinegar stirred through it.
  7. Garnish with chopped coriander and sesame seeds & nuts.
Marinated Tofu Shish Kebabs

Serves: 4
Prep time: 10 mins
Cooking time: 15 mins

Ingredients

  • 1 packet of Bean Supreme Marinated Tofu Peking
  • 2 courgettes
  • 1 red capsicum
  • 1 yellow capsicum
  • Vegetable oil

 

Method

  1. Place the tofu on a chopping board and pour remaining from packet into a small bowl.
  2. Dice tofu into 2cm cubes.
  3. Add a tablespoon of oil to the marinade and stir through.
  4. Slice the courgette into 1cm rounds and the capsicums into equal sized pieces.
  5. Thread the tofu and vegetables on to the kebabs alternating the order for visual appeal.
  6. Brush marinade on kebabs and set aside ready for the BBQ.
  7. Cook on the grill turning frequently until they have browned on all sides.
Vegan Tofu Pad Thai

Serves: 4
Prep time: 20 mins
Cooking time: 20 mins

Ingredients

  • 1 x block Bean Supreme Firm or Organic Plain Tofu
  • 200g wide rice noodles
  • 2 Tbsp. Peanut Oil
  • 1 Spring onion (sliced on the angle)
  • 2 garlic cloves
  • 50g chopped peanuts
  • 1 red chilly
  • 1 pack mung bean sprouts
  • 2 Fresh limes
  • Bunch Fresh coriander to garnish

Sauce

  • 3 Tbsp. Tamarind Sauce
  • 1 Tbsp. Tamari
  • 2 Tbsp. Vegan fish sauce or Coconut Aminos
  • 2-3 Tbsp. Maple Syrup (adjust to taste)

Method

  1. Prepare rice noodles according to the instructions on the packet, but do not cook them fully as you’ll give them another minute or two in the wok after. After you immerse them in soaking water, lift the lid and give the noodles a good stir to prevent them from clumping together and sticking to the bottom of the pot. Give them another good stir half way through the soaking time.
  2. Once the time is up, drain the noodles and set aside. You may want to stir a little bit of oil through them to prevent them from sticking together.
  3. Mix all the sauce ingredients together in a small bowl.
  4. Heat up a wok or a large frying pan. Pour 1 Tbsp. of peanut oil and heat it up until almost smoking. Add garlic and chilli. 5. Stir-fry (stirring constantly) until garlic becomes fragrant. Transfer to a separate plate, leaving as much oil in the wok as you can.
  5. Take your tofu out of the packet and cut into 2cm cubes. Heat up another tablespoon of oil in the same wok. Add your tofu and all of the sauces. Sauté for 3-4 minutes on a high heat. You want to cook the tofu in the sauce until it starts to caramelize on the edges. Be careful not to let it burn.
  6. Once the tofu is nicely cooked add the noodles, sliced spring onions and the sautéed garlic and chillis back to the work. Continue to cook for another 1-2 minutes ensuring to mix everything together nicely and get the noodles coated in all the sauce.
  7. Serve into bowls and sprinkle on over the fresh coriander and place a wedge of fresh lime on the side. Enjoy!

 

Tip: If you want to add more veggies to this dish you can steam them off separately and add them at stage 6. Some great veggies to add would be sliced mushrooms, carrots cut into thin sticks, sliced capsicum, broccoli or bok choy.

Crispy Baked Tofu Soldiers

Serves: 4
Prep time: 15 mins
Cooking time: 30 mins

Ingredients

  • 1 x block Bean Supreme Plain Tofu Organic or Firm Style 300g

Crispy Breadcrumb coating

  • 1 ½ Cups Panko Breadcrumbs
  • 2 Tbl sp Olive Oil
  • 2 ½ tsp smoked paprika
  • 1/4 tsp turmeric (ground)
  • 2 tsp sea salt
  • ½ tsp ground black pepper
  • 1 Tbsp Nutritional yeast flakes (optional)

Separate Coating Ingredients

  • ½ Cup Corn starch
  • 1 Cup Almond Milk

Method

  1. Preheat your oven to 190°C.
  2. Cut tofu block into 5-6 slices. Lay onto a paper towel covered chopping board and place more paper towels on top of the tofu. Then lay another chopping board the same size on top and press down very firmly.
  3. Now take 3 bowls. In one bowl, combine all ingredients for the breadcrumb coating mixture and mix together really well. In another bowl, add the cornstarch. In the third bowl, the almond milk
  4. Take one tofu finger at a time, toss into the cornstarch first (make sure to knock off all extra bits of cornstarch we just want a thin even coating), then dip into the almond milk.
  5. Repeat this step (put back into the cornstarch, then into the almond milk), and finally coat with the breadcrumb mixture. Make sure to fully cover the tofu stick with the bread crumb mix and press the bread crumbs onto the tofu firmly so you get a nice and thick even coating of the crumb mix. That way when they are baked each stick will be golden and super crunchy!
  6. Repeat with all the tofu fingers, placing them on a lightly greased baking sheet in a single layer. Spray with a little cooking oil for more crispness, if desired.
  7. Bake for about 25-30 minutes or until nice and golden and crunchy, flipping them halfway through baking.
  8. Once baked serve with srirarcha mayonnaise or any other favourite dipping sauce.
Tofu Sushi Sandwich

Serves: 2
Prep time: 30 mins
Cooking time: 40 mins

Ingredients

For the tofu

  • 1 block Firm Tofu, cut in 1cm slices
  • 1 cup rice flour
  • 1 egg
  • ½ packet Coat ‘n’ Crumb (we love Diamond)
  • Extra virgin peanut oil for shallow frying (we love Olivado)

To assemble

  • 2 cups of cooked sushi rice (we love Sunrice)
  • 1 orange kumara, cooked and sliced thinly
  • 1 ripe avocado, sliced (we love NZ Avocado)
  • A handful coriander, roughly chopped (we love Superb Herb)
  • 1 cup finely shredded red cabbage

For the Tahini sauce

  • 2 tbsp tahini (we love Chantal Organics)
  • 1 tbsp black sesame oil (we love Lee Kum Kee)
  • 1 tbsp Manuka honey (we love Airborne)
  • 1 tsp soy sauce(we love Lee Kum Kee)
  • 1 clove garlic, minced
  • 1-2 tsp sriracha sauce
  • 1-2 tsp lime juice
  • 4 Nori sheets

Method

  1. Place rice flour in a bowl, set aside. In another bowl whisk the egg with a little water. In a third bowl, place the coat’n’cook.
  2. Slice the tofu into 1 cm slices and panne in the rice flour, egg and coat & cook.
  3. Heat a large heavy based pan over a medium heat.Shallow fry the tofu in the peanut oil over a medium to hot heat until golden. Shake off excess oil and transfer onto paper towels. Set aside.
  4. Mix all ingredients of the tahini sauce in a small bowl.
  5. Place a large piece of cling film on a dry flat surface.Lay a large sheet Nori sheet diagonally on the middle of the plastic wrap.
  6. Spread about 1/4 cup of the seasoned rice in the center of the nori in a square shape.
  7. Lay red cabbage,tofu katsu,avocado slices, kumara, tahini sauce and coriander fillings over the layer of rice.
  8. Lay the top layer of cooked rice, about 1/4 cup, on top of the fillings. Maintain the shape of the bottom layer of rice.
  9. Using the plastic wrap, pull one edge of the nori sheet towards the center of the square rice. Press down to seal the nori to the rice, then peel back the plastic wrap. Again using the plastic wrap, pull the opposite corner (from the corner just sealed) of the nori sheet and press securely onto the rice. Close the remaining corners of the onigirazu by folding in the nori sheet, and again peeling back the plastic wrap.
  10. When all corners are folded closed, seal the onigirazu with the plastic wrap.Keep the onigirazu in the plastic wrap for at least 5 minutes.The finished onigirazu looks like a square rice sandwich covered in Nori.
  11. Cut in half, peel the plastic film and serve.
Vietnamese Tofu Turmeric Pancakes

Serves: 4
Prep time: 10 mins
Cooking time: 15 mins

Ingredients

For the pancakes:

  • 1 cup rice flour
  • ¾ can coconut milk (we love Chantal Organics)
  • 1/4 cup iced water
  • ½ tsp turmeric
  • A pinch of salt
  • sesame oil for frying (we love Olivado)
  • 1 block organic tofu, sliced (we love Bean Supreme)

For the toppings:

  • 1 head cos lettuce, shredded (we love The Fresh Grower)
  • 1 carrot, julienned
  • 2 spring onions, thinly sliced
  • A handful bean sprouts
  • 1 red chili, thinly sliced
  • A handful of fresh mint & coriander (we love Superb Herb)
  • A handful roasted peanuts (we love Alison’s Pantry)
  • Dumpling sauce (we love Lee Kum Kee)

 

Method

  1. Combine all of the pancake ingredients and whisk until smooth. Set aside.
  2. In a large fry pan over a high heat, fry the tofu. 2 or 3 slices at a time in a little sesame oil until golden on both sides.
  3. Pour a ladle of batter around the tofu and continue to cook until the batter is cooked through.No flipping necessary. Transfer to a plate.
  4. On one half of the pancake, top with all of the toppings and a drizzle of sriracha and dumpling sauce. Fold in half and serve warm!
Gado Gado

Serves: 2

Ingredients

For the Salad:

  • 1 pack of Organic Tofu – sliced (we love Bean Supreme)
  • 2 eggs – soft boiled (we love Woodland)
  • A handful spinach leaves (we love The Fresh Grower)
  • 1 carrot – julienned
  • A handful bean sprouts
  • A handful green beans, sliced
  • ½ cucumber – sliced
  • 6 potatoes – boiled and cubed (we love Wilcox)

For the peanut sauce:

  • 1 tbsp peanut butter (we love Chantal Organics)
  • 1 tbsp soy sauce (we love Lee Kum Kee)
  • 1 tsp honey (we love Airborne)
  • 1 clove garlic – minced
  • 1 red chilli – chopped finely
  • 1 lime – juiced and zest grated
  • ½ can coconut milk (we love Chantal Organics)

Method

  1. Deep fry the tofu in medium hot vegetable oil until golden and crispy.
  2. In a bowl, mix together all of the peanut sauce ingredients
  3. In a large bowl, combine spinach, potatoes, bean sprouts, carrot, green beans, cucumber and drizzle with peanut sauce and fold to combine. Arrange the tofu, boiled egg and some extra vegetables attractively on top. Serve with some more sauce.
  4. Devour.
Cheesy Tofu Enchiladas

A big thanks to our friend Kitty Williams (AKA Kitty’s Kitchen) for creating this great recipe for us.

Serves: 4
Ingredients
  • 450g Bean Supreme organic plain tofu (1.5 packets)
  • 1 small onion – diced
  • 2 garlic cloves – minced
  • 1/2 red capsicum – diced
  • 800g tomato & garlic passata (or your favourite passata sauce)
  • 1 tin black kidney beans – drained and rinsed
  • 1 cup spinach – thinly sliced
  • 8 regular sized soft tortillas
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon tomato sauce
  • 1 tablespoon sweet chilli sauce
  • 2 tablespoons chipotle sauce
  • 200g mozzarella cheese – grated
  • Sour cream – garnish
  • Jalapeños – garnish

Pineapple salsa:

  • 1/2 cup pineapple – diced
  • 1/2 red onion – diced
  • 1/2 red capsicum – diced
  • Small bunch coriander – roughly chopped
  • Squeeze of lemon juice
Method
  1. To start off you will need to press the tofu to withdraw any moisture. Place a clean tea towel or paper towels down onto the bench. Place the tofu on top then cover with a tea towel or paper towels then place a heavy chopping board on top. Press down onto the tofu then let it sit there for a few minutes, whilst you are preparing the other ingredients.
  2. Preheat oven to 200 degrees.
  3. Place a pan over a medium heat and add onion and garlic. Stir for a couple of minutes then add the capsicum, onion powder, garlic powder, chilli flakes, cumin, paprika, salt and pepper. Stir for a couple of minutes.
  4. Using your hands, crumble the tofu into the pan. Stir for a few minutes then add the rinsed black kidney beans. Add 400g tomato passata, sweet chilli sauce, chipotle sauce and tomato sauce. Stir until well combined.
  5. Add the spinach and stir through. Let the filling simmer away for a few minutes.
  6. Add all of the pineapple salsa ingredients to a small bowl. Stir then set aside.
  7. Grab another small bowl and add avocado, salt and a squeeze of lemon juice. Roughly mash then set aside.
  8. Grab a baking dish and add 200g of tomato passata. Spread it around evenly.
  9. Grab a soft tortilla and add some of the tofu mix at the bottom end. Sprinkle over mozzarella cheese the roll over. Place enchilada on top of the passata. Keep repeating this until the baking dish is full of enchiladas. Top with the remaining passata and mozzarella cheese. Chuck in the oven until the cheese has melted and turned golden brown. Top with guacamole, pineapple salsa, sour cream and jalapeños.
Tofu Summer Rolls
Serves: 4 Prep time: 15 mins Cooking time: 8 mins Ingredients 1 packet Hoisin & Sesame marinated Tofu, sliced (Bean Supreme) 50g Vermicelli noodles 1 cup fresh coriander (we love?... Read More
Asian Inspired Crispy Tofu Lettuce Cups
A big thanks to our friend Polly Markus (AKA Miss Polly’s Kitchen) for creating this great recipe for us. Serves: 4-6 Ingredients 1 cup brown rice 2 large avocados 1 lime leaf – very f... Read More
Tofu Chilli Pan Nachos
A big thanks to our friend Kelly Gibney for creating this great recipe for us. Serves: 4-6 Ingredients 1 medium brown onion – finely diced 1 stalk celery – finely diced 2 medium carrot... Read More
Tofu Satay Kebabs
This yummy recipe packs a big flavour punch and is very simple to throw together. Pair the tofu skewers and satay sauce with raw and steamed veges and a boiled egg to recreate an Indonesian gado gado salad. A fantastic weeknight meal.... Read More
Honey and Ginger Tofu Fried Rice
This is such a fabulously easy and quick dinner to throw together. Adapt the recipe to use whatever produce you have on hand. You’ll get the best results if you use rice that has been cooked and cooled in the fridge prior to starting.... Read More
Crumbed Tofu Fingers with Siracha Mayo
These delicious crunchy tofu fingers are a wonderful snack to serve with drinks. Irresistible with a squeeze of lemon and a punchy siracha mayo. A big thanks to our friend, Kelly Gibney for creating this great recipe for us. ... Read More
Ginger & Turmeric Tofu Stir-Fry
Serves: 4 Prep time: 15 mins Cooking time: 15 mins Ingredients 1 x pack Bean Supreme Marinated Tofu Ginger & Honey 375g 2 tsp turmeric powder 1 tsp fresh ginger minced 1 ... Read More
Marinated Tofu Shish Kebabs
Serves: 4 Prep time: 10 mins Cooking time: 15 mins Ingredients 1 packet of Bean Supreme Marinated Tofu Peking 2 courgettes 1 red capsicum 1 yellow capsicum Vegetable... Read More
Vegan Tofu Pad Thai
Serves: 4 Prep time: 20 mins Cooking time: 20 mins Ingredients 1 x block Bean Supreme Firm or Organic Plain Tofu 200g wide rice noodles 2 Tbsp. Peanut Oil 1 Spring onion (sli... Read More
Crispy Baked Tofu Soldiers
Serves: 4 Prep time: 15 mins Cooking time: 30 mins Ingredients 1 x block Bean Supreme Plain Tofu Organic or Firm Style 300g Crispy Breadcrumb coating 1 ½ Cups Panko Breadcru... Read More
Tofu Sushi Sandwich
Serves: 2 Prep time: 30 mins Cooking time: 40 mins Ingredients For the tofu 1 block Firm Tofu, cut in 1cm... Read More
Vietnamese Tofu Turmeric Pancakes
Serves: 4 Prep time: 10 mins Cooking time: 15 mins Ingredients For the pancakes: 1 cup rice flour ¾ can coconut milk (we love ... Read More