Sesame Noodle, Tofu and Fresh Vegetable Bowl – Vegan, Gluten Free

Rice and rice noodles are a firm staple in a coeliac, vegan diet as versatility is key to keeping meal ideas fresh.

Thinking of fresh, this noodle dish uses fresh fruit and veggies, delicate tofu and sesame for a filling and flavourful meal.

Start by warming sesame oil in a wok and adding strips of tofu. I’ve used the Tofoo brand original for this recipe as it has a firm texture which works well.

Soak rice noodles in boiling water and when the tofu is starting to sear and the rice noodles are soft combine in the wok or pan and continue to cook stirring occasionally.

Whilst this cooks chop the other vegetables. I’m using mango, avocado and sweetheart cabbage. Add the cabbage to the wok a couple of minutes before you finish cooking and stir through a little gluten free tamari to taste. Serve with the avocado and mang on the side and sprinkle with a few toasted sesame seeds for extra crunch. Another delicious and easy dinner.

Tofu, cashew and sweetheart cabbage stir fry

Tofu, the key ingredient to so many vegan diets, is much loved for its versatility as well as it’s nutritional value.

In this stir fry I combine tofu with cashew nuts, sweetheart cabbage and sesame for a nutty and rich flavour.

Start to prepare by cutting the tofu into blocks and the cabbage into shreds whilst sesame oil warms in a large wok. Add the tofu and stir frequently to prevent burning. High in protein tofu is a healthy and environmental alternative to meat which has been used for centuries.

As the tofu starts to brown add the cashew nuts and the cabbage to the stir fry and continue to cook for a further five minutes. The addition of cashew nuts increases the protein content.

When cooked add toasted sesame seeds and serve warm. Perfect for coeliacs and vegans this is a tasty and healthy stir fry which is super easy to cook.

Hula Edinburgh – Gluten free, vegan deliciousness

Edinburgh is one of my favourite cities for so many reasons. One of those is the range of vegan and coeliac options for eating out.

Hula is a juice bar and cafe just off popular Grassmarket and has a wide choice of vegetarian, vegan and coeliac foods. Almost all of which come with or can come with smashed avocado – it’s the dream.

I ate the Vegan Poké Bowl with smoked tofu, rice and quinoa, red cabbage, edamame beans and salad.

I also enjoyed the Ass-Aye-Eee smoothie, it’s the purple drink pictured and includes coconut milk, acai berries and more delicious ingredients. At first I was a little confused about the number of plastic cups and straws being used – until I discovered they are entirely recycled and biodegradable – constructed from plants not carbon!

Beautifully decorated, relaxing and welcoming I’d definitely head to Hula again.

Roasted Sweetheart Cabbage with Lemon Tofu

I’ve been really enjoying exploring new recipes using different varieties of cabbage. My favourite recipe so far using sweetheart cabbage is this simple oven roasted dish.

Preheat the oven and place halved sweetheart cabbage heads into a baking tray. Drizzle a little olive oil over the cabbage head and season with a little salt and pepper. Roast in the oven for 20 – 30 minutes until the leaves are soft and tender inside and crispy around the edges.

Whilst the cabbage is cooking cook the tofu. Heat a teaspoon of olive oil in a large pan and add chopped tofu. I use Tofoo Naked tofu as I find the texture is beautiful and it cooks consistently. Turn to ensure its cooked evenly on both sides and drizzle with a little lemon juice and black pepper.

Serve the cabbage and tofu with salad and a little lemon dressing.

This meal is very simple, super tasty and incredibly healthy. I would highly recommend this as a perfect summer meal which fit my gluten free, vegan diet down ideally.

Tamari Tofu and Spring Greens

Having discovered how tasty Tofoo branded tofu is I have been rediscovering so many tofu and stir fry recipes. This dish with tamari marinated Tofoo and sesame stir fried veggies is a favourite.

Start by chopping and draining the Tofoo and drizzling with tamari. Clearspring is my favourite as it’s organic as well as gluten free and vegan. Leave to marinate and when ready place under the grill or on a griddle pan and cook the tofu evenly.

Heat sesame oil in a large wok before adding vegetables to the pan. This time I’m using green beans, red onion, pak choi and courgette. I fry for a few minutes so the veg is well cooked bit still crunchy and nutritious.

I love this tasty tofu dish. Hope you enjoy it as well.

Herby Roasted Vegetables and Tofu

This delicious combination of vegetables and tofu make a great lunch or dinner and is incredibly easy to prepare and cook.

I warm a little oil in a roasting tray and add chopped red onion, courgette and fennel. Scatter over plenty of herbs for an extra punch of flavour. I expect used rosemary, thyme and basil, then roast in the oven for approximately 30 minutes.

After 30 minutes add tofu to the roast. I’m using the Cauldron marinated tofu pieces and continue to cook for a further 20 minutes.

I actually don’t think you need to serve this with anything carby or heavy and dish it straight up with a little balsamic drizzle. Another tasty new way to enjoy a gluten free, vegan diet.

Courgetti Stir Fry and Tofu

I’m going to roll with the gluten free, vegan stereotype and blog about a spiralised courgette recipe! I’m going to do this because it’s so very tasty.

I got my spiralised a few years ago and since then have loved using it to make vegetable alternatives for pasta and noodles as well as using it for salads.

Start this recipe by using 2 large courgettes and spiralising on a medium width.

Then heat up a wok or a large frying pan. For this recipe I use coconut oil to cook with. Add the courgetti and cook on a high heat for about 5 minutes.

The courgette will start to soften and this is the best time to add the herbs. I’m using minced garlic, chopped coriander and lemongrass. I actually keep the lemon grass fairly bitty so I can enjoy the taste and it gives a little crunch too.

I also add beansprouts and continue to cook but on a lower, medium heat.

Whilst the stir fry continue to cook chop the tofu and squeeze any excess moisture out. I do this placing kitchen roll above and below the tofu and adding pressure using a chopping board on top.

Then heat a griddle pan with coconut oil in a high setting. Add the chopped tofu and fry on a high heat for 5 minutes turning the tofu once during cooking to ensure an even cook. Just before the cooking time is up splash the tofu with gluten free tamari.

Serve up the vegetables with tofu topping.

Delicious and easy midweek staple.