Tag: tofu

Heartwood by the Sea, Halifax, Nova Scotia, Canada

I’m enjoying a holiday in Nova Scotia. I’m travelling to a few different places in the province and have already found quite a few nice gluten free and vegan foods and meals. One of my favourite meals was lunch at Heartwood by the Sea in downtown Halifax.

There are two Heartwood restaurants in Halifax which serve a selection of vegan and vegetarian foods including a number of gluten free options. I’m going to check out the restaurants on Quinpool road and Göttingen whilst I am here but today I enjoyed lunch at the pop up on the waterfront.

The menu is fairly extensive and includes vegan bowls as well as baked goods like cookies and energy bars.

I discovered veganism after diagnosis I was lactose intolerant. I found it easy to embrace as a vegetarian and having a coeliac disease too but sometimes it can feel frustrating looking for places I can eat safely.

I explained my dietary requirements including my nut allergy and was recommended to try the rainbow bowl. The rainbow bowl has brown rice, steamed green vegetables, roasted sweet potato and beetroots and tofu. All served up with a choice of sauce. As I’m allergic to nuts I went for the spicy tomato sauce. The food was delicious and suited my allergies and requirements perfectly.

Also impressive was the commitment to environmental responsibility. With biodegradable straws, bowls and cutlery as well as organic ingredients Heartwood by the Sea definitely won me over. And the little birds enjoyed the leftover rice too.

Tamari Tofu and Aubergine

Tofu is such a perfect food. Loved by vegans it brings protein and nutrients as well as a tasty staple and focus of a meal.

This meal is so easy cook. Start by marinating sliced aubergine and tofu in tamari sauce. I’m using the Kikkoman gluten free tamari.

Then heat a large griddle pan. To reduce fat I use Fry Light Coconut spray rather than a full oil. Cook chopped tofu and aubergine on the hot griddle turning half way through. It will only take a few minutes to cook the tofu and aubergine.

Just before cooking is completed add chopped spring onions to fry lightly.

Serve with steamed mange tout for a tasty vegan treat.

Tofu and Tamari Greens

Tamari is a great flavour for coeliacs, unlike soya sauce which contains wheat there is no gluten and Tamari will make food taste excellent without the illness.

With protein from the tofu this dish is also excellent for vegan coeliacs like myself.

Start by cubing the tofu and adding to a heated wok. I’m using sesame oil to cook as although I’m allergic to nuts I can (and do) enjoy sesame.

Cook the tofu evenly until starting to go lightly golden. Then add garlic and coriander. Continue to cook for a few minutes stirring frequently.

Add prepared vegetables. I’m adding tenderstem broccoli, Pak choi, spring greens, mange tout and red onion.

Continue to stir fry for 10 minutes then add a few splashes of Tamari. I use the Clearspring Tamari as it is organic as well as veggie and gluten free.

I love this tofu packed stir fry and hope you will too.

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. 

Coriander Stir Fry

Coriander is quite a divisive herb, those with an aversion to it will taste soap and be unable to taste anything else at all. Fortunately I don’t have this aversion and I love the warm, peppery taste of coriander and enjoy cooking with it. This stir fry uses coriander as a key flavour. 

Cook enough brown rice for the number of people eating the meal. Once cooked drain the rice and stand to one side.

Now it’s time to get to work on the stir fry. Start by chopping courgette and whilst you do warm a little sesame oil in a wok or large frying pan. Add the courgette to the wok and cook for a couple of minutes. When the courgette starts to soften add tofu pieces to the pan. As ever I use Cauldron tofu but I’m actually using the ready marinated pieces. Continue to cook on a high heat for a further 5 minutes stirring frequently. 

Once the tofu has started to crisp add chopped spring onions, pak choi and chopped coriander. Keep stirring and continue to fry for a further 5 minutes before sprinkling with a teaspoon of gluten free tamari. 

Once all the vegetables and tofu are cooked stir through the brown rice until evenly distributed. 

Serve with an additional coriander garnish and enjoy tucking into a perfect coeliac friendly vegan meal. 

Sesame crusted tofu

As a nut allergy sufferer I feel incredibly lucky I can eat and enjoy sesame. Sesame allows me to add flavour and depth to many dishes. Also to many snacks! I’m going to tell you about one of my favourite homemade, coeliac and vegan snacks. 

Sesame crusted tofu. Really yummy and full of protein. 

I’m using Cauldron tofu and I start by slicing the tofu into approximately 5mm widths. Marinate in sesame oil and place under a warm grill for about 5 minutes. 

After 5 minutes turn the tofu and then sprinkle with sesame seeds. Place back under the grill and continue to cook for another 5 minutes. 

When cooked served warm and if you are a coeliac like me dish up with a serving of gluten free tamari. This is a great alternative to crisps and other fatty snacks. 

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.

Radish and tofu salad

I often organise lunches for my working week in advance. Making sure I have time to prepare healthy, fresh food and that I can plan a balanced diet to suit my needs. 

 If you have read my earlier post I prepared sesame crusted tofu pieces which are really tasty. I’m using these pre cooked tofu chunks as an integral part of my salad. 

I add chopped green lettuce, steamed baby pak choi, chopped cucumber and some tasty, sharp radish. 

Simple and delicious I am already looking forward to Monday! 

Sesame crusted tofu and garlic greens

After time away it’s lovely to have a couple of days to relax before heading back to work on Monday. I’ve spent my Saturday relaxing with my cats and getting lunches ready for work and for eating tonight with a glass of wine. 

I’m currently tucking into an incredibly simple, protein packed and tasty dish with subtle yet distinctive flavours. 

I start by preparing tofu. I’m using Cauldron Tofu and chop into approximate squares. Grill with sesame oil for approximately 10 minutes before flipping the squares over and then sprinkle with toasted sesame seeds before grilling for a further 10 minutes. This creates a toastoy sesame crust on your tofu. Incredibly delicious and full of healthy oils. 

To accompany this excellent tofu I’m cooking garlic greens. Rolling with the sesame theme warm half a teaspoon of sesane oil in a pan and then add batons of chopped orange pepper, courgette and baby pak choi. Stir through minced garlic (as much as you like – I’ve used a whole teaspoon as I am a garlic fiend!) Then add a few drops of gluten free tamari. Continue to cook for 10 – 15 minutes and serve with the tofu. I’ve also accompanied the dish with fresh, steamed edamame and sea salt. Yay for Saturday night dinner time. 

Mediterranean Tofu and Chickpeas

It’s been a little while since I’ve posted any blogs about my coeliac, lactose intolerant journey of food discovery. Although I’ve not been posting I have been trying some new and exciting dishes and foods to broaden my horizons and engage my taste buds so I hope you enjoy the next few posts.

Post 48 - Tofu and chickpea salad

As a lactose intolerant vegetarian it can feel hard to pack lots of protein into my daily routine. This warm salad is fantastic and packed with protein. Start with tofu. Made from soya milk tofu is a fab source of protein. Soya proteins are actually considered to actively lower cholesterol making this possibly the healthiest protein you can find! It also contains all 8 of the amino acids found in protein giving you a complete protein fix. For this I’m using the Cauldron ready marinated tofu I used in my green bean recipe. Warm the tofu in a pan with a small amount of olive oil.

This is where the double protein fix comes in as I then add chickpeas to the tofu; chickpeas are a substantial diet staple for many people, including myself. They contribute towards your 5 a day whilst providing protein and being very low in fat. Sauté the chickpeas with the tofu and season with cracked black pepper.

After approximately 5 minutes of cooking the tofu and chickpeas will be ready, stir through with chopped cucumber, black olives and tomatoes for a Mediterranean flavour. Mmmm.