Tag: allergy

Scrambled Tofu Stir Fry

Silken tofu is an ideal vegan substitute for egg and partners perfectly with stir fry dishes. 

Start by warming a little oil in a large pan or wok. I’m using sesame oil. Once the pan and oil is hot add the tofu first. I start by chopping the silken tofu into squares and adding to the pan. 

As you stir the tofu it will take on a scrambled consistency and will break into smaller pieces. After 10 minutes cooking the tofu add your stir fry veg. I’m using a lot of mixed vegetables but for this dish I’m adding quite a lot of asparagus as it adds crunch and texture. 

Continue to cook with the added vegetables for a further 10 minutes. Add tamarind sauce for the last few minutes. As I’m coeliac I use Clearspring Tamari as unlike other soya sauces it doesn’t contain any wheat or gluten. 

Once cooked serve and enjoy. I’ve added a little sweet chilli sauce too. 

Scrambled Tofu on Toast 

Another weekend has flown by and as I wrap myself up in a warm knit and cosy up for the evening I plan on tucking into a tasty Sunday supper full of protein. 

Scrambled tofu is an excellent vegan alternative to scrambled eggs. Tofu is high in protein, low in fat and incredibly versatile. It’s also simple and easy to cook with. 

For this meal I use a third of a block of Cauldron organic tofu. Start by warming a pan with a teaspoon of olive oil (or fry light olive for a lower calorie alternative). Rather than chopping the tofu crumble it into the pan once the oil is warm. Keep stirring and season with a small amount of sea salt, black pepper and basil. 

It really does only take a few minutes for this meal to cook. Once the tofu starts turning golden brown, usually less than 5 minutes, then it is cooked. 

I’m serving on gluten free toast (as I’m a coeliac) and top with a small squeeze of balsamic syrup. 

Scrambled tofu on toast and green tea. It’s like a Sunday night vegan hug.

I love olive risotto

I really do. Olives are one of my favourite foods. I’m actually away staying in a beautiful coastal cottage in Scotland so this meal has been selected for it’s ease of transport as well as it’s indulgent and tasty nature. Also perfectly filling after a busy day of walking.


For this recipe you will need an onion, black olives, green olives, sundried tomatoes, arborio risotto rice, stock cubes and a little oil (tip. I’m using the olive oil from the jar of tomatoes)

Start by heating a little of the oil in a large pan. Chop the onion finely and add to the heated oil. Once the onion has a slightly translucent look about it add two handfuls of arborio rice and continue to cook. Stir continuously and keep looking for it too to translucent. 

This is the point at which you would often add wine. I’m on holiday so today I’m drinking the wine and the risotto can have the stock instead. I made up just over a pint of vegetable stock using Kallo vegetable stock cubes. They complement the taste being lower in salt and they maintain the gluten and dairy free nature of the dish. 

Add stock and allow to bubble away and simmer quickly. Add stock each time the liquid has simmered off for approximately 20 mins. Whilst the risotto cooks slice the olives and sundried tomatoes. After the rice has started to soften add the slices and continue to cook for a further 20 minutes. 

Once cooked this dish is perfect to tuck into straight away. Mmm. Lovely olives.